She Strengthens

Summer’s Sweetest Soup

As the sun shines bright, there’s no better way to celebrate the season than with a refreshing bowl of silky corn soup. This velvety treat is infused with the subtle smokiness of chipotle chiles, perfectly balancing the natural sweetness of the corn.

A Satisfying Vegetarian Delight

Meat-lovers, don’t worry – you can easily add a sprinkle of crumbled bacon on top for an extra burst of flavor. But for our vegetarian friends, this soup is a game-changer. With its creamy texture and subtle kick, it’s a dish that’s sure to please even the pickiest of eaters.

Freezer-Friendly and Fabulous

This soup is incredibly versatile, and can be frozen for up to 2 weeks in an airtight container. Simply thaw it in the refrigerator, purée it in a blender to emulsify, and reheat it if desired. Then, stir in the reserved corn kernels and garnish with a sprinkle of scallions for a beautiful, Instagram-worthy presentation.

Easy as 1, 2, 3

With just 40 minutes of prep time and 8 simple ingredients, this soup is a breeze to whip up. Here’s what you’ll need:

• 8 ears of white or yellow corn, shucked
• 2 tablespoons of unsalted butter
• 1/2 teaspoon of minced chipotles in adobo sauce
• 2 teaspoons of kosher salt
• Freshly ground black pepper
• 6 scallions, thinly sliced
• 1 1/2 cups of whole milk
• 1 1/2 cups of water

Let’s Get Cooking!

To start, remove the corn kernels from the cobs using a paring knife and a large container. Set aside 1/2 cup of the kernels for later use. Next, melt the butter in a large saucepan over medium heat, adding the chipotles, salt, pepper, and scallions. Cook until the onions are soft and fragrant, about 3 minutes.

The Main Event

Add the remaining corn kernels, milk, and water to the saucepan, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 15 minutes, or until the flavors have melded together beautifully.

The Finishing Touches

Using a blender, purée the soup in batches until smooth, then strain it through a fine-mesh sieve into a large bowl. Discard the solids, and stir in the reserved corn kernels. Season with salt and pepper to taste, then refrigerate until chilled, at least 3 hours. Finally, garnish with the remaining scallions and serve with a smile!