First of all, I am loving all the pork chop ideas that you are leaving on my menu plan post, so keep them coming. I am getting lots of ideas to use up some of our pork.
Now on to corn soup, which might actually be good served with a pork chop dinner. 🙂
I love soup, but I have said many times that I do not like it during the summer. I am more of a cold weather soup person, however I made an exception a few weeks ago, and I am glad that I did.
Our neighbor gave us some corn. It was so nice to have fresh from the garden corn, however some of it was not quite at its best.
I cooked up most of it and we ate what we could right away, but I had a few cooked ears left over. I also had a few ears that I had not cooked that needed to be used up.
I came across a Martha Stewart recipe for corn soup that inspired me to try make something similar. It was really easy and we all loved this.
I thought it made a perfect summer time meal, so I guess I can no longer say I won’t eat soup in the summer.
What are your thoughts on soup during the summer? Am I the only one that thinks soup is mainly a cooler weather meal?
- 8 ears of corn, I used part cooked part raw, so I think either would work
- 3 tablespoons of butter
- Salt and pepper to taste
- 3 cups of water
- 1 cup of milk
- 4 pieces of bacon, cooked and chopped
- Slice the kernels off the cob.
- In a blender puree corn kernels with 1 ½ cups water.
- Place pureed corn into a sauce pan.
- Add remaining water, butter, and milk.
- Cook for about 8-10 minutes or until completely heated through.
- Serve with bacon pieces.
Amount Per Serving: Calories: 209Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 26mgSodium: 251mgCarbohydrates: 24gFiber: 3gSugar: 5gProtein: 8g
Nutritional values are approximate and aren't always accurate.