How Readers Cooked Our Chilled Corn Soup with Lobster Salad
We're in the thick of corn season and if you're smart, you're eating as much of it as you can. Whether you're a purist and enjoy every sugary, unadulterated kernel right off the cob or like to get creative with salads and frozen treats, the fresh stuff is really hard to resist. Which is probably why the Chilled Corn Soup from our August issue was such a winner. With or without the lobster salad, the addition of crab, shrimp and/or hot peppers, this recipe seemed to hit a sweet spot with our readers. See how it turned out in their kitchens.
2/9M Loves M
"This is probably one of my favorite recipes I've made all year. I was expecting it to be good, but didn't know it would be this good! The recipe called for lobster but, since I couldn't find any, I thought crab would be a good alternative. The fresh herbs with the crab tasted so good and the corn soup was extremely comforting." Get the recipe at M Loves M
3/9Under the Andalusian Sun
"The soup turned out to be so brilliant that it actually works wonders served hot as well, so this will definitely be an often seen fixture even in the middle of the coldest and darkest winter. Corn gives the soup this amazing creaminess without a hint of cream. The freshness of the salad apparently complimented the flavours of the soup that well." Get the recipe at Under the Andalusian Sun
4/9Sour Cherry Farm
"Make this chilled corn soup with grilled shrimp ahead for a summer dinner party in the garden. For vegetarians, omit the shrimp and drizzle with hot sauce." Get the recipe at Sour Cherry Farm
5/9Milk Glass Kitchen
"I also eat what I like to think of as more refined versions of corn these days: polenta, succotash...and this corn soup is going to be added to the list immediately. The recipe I adapted this soup from says it should be served chilled, but a lot of people are a little wary of chilled soups. That's just fine. I've tried it chilled, room temperature, warm and hot. It's all good." Get the recipe at Milk Glass Kitchen
6/9Good Gracious
"Fresh and refreshing. A sweet corn soup that's a little like a chowder but not so heavy. And a vibrant seafood salad that mingles in the bowl with it. It's a delicious combination and a perfect seasonal dinner." Get the recipe at Good Gracious
7/9Pretty. Awkward. Life.
"This soup is simple, but so filling. It's creamy, with no cream added. Just sweet corn, a smidge of butter, onions, garlic, and serrano peppers." Get the recipe at Pretty. Awkward. Life.
8/9Hot Mess
"There's something about seafood that just screams summertime. Here in the Lowcountry, our corn and shrimp seasons overlap. A few weekends ago, I joined the two summertime staples in a chilled soup...My version is less refined (read: less fussy) and I substituted fancy lobster for local shrimp. Enjoy!" Get the recipe at Hot Mess
9/9Gluten Free For All
"I decided to take the simple route and forget the lobster salad portion of the recipe. Why not just focus on the corn, after all? I made this in under 30 minutes last night and I have to tell you, it's on my list of summer favorites. I've been cooking up a storm lately, and this came out pretty close to perfect." Get the recipe at Gluten Free For All
