Ugh. Sorry. One more post for the soup lovers. This one can only be made in the summer because you need fresh corn. The cobs are used as part of the stock.
I made it three times last summer and twice this summer. Both the husband I adore it. I always serve with a baguette. Sometimes, we’ll add lump crab meat to the bowl before serving. Delish.
I love food, if that’s not apparent.