Name: Summer Corn Soup
Yield: 6 Servings
Ingredients: 3 cups whole milk; 3 ears of fresh corn, kernels cut from cobs, cobs broken in half and reserved; 2 tablespoons (1/4 stick) butter; 1 large onion, chopped; 1 large carrot, peeled, thinly sliced; 1 celery stalk, thinly sliced; 1 garlic clove, pressed; 2 cups water; 2 large fresh thyme sprigs; 2 fresh rosemary sprigs; 1 bay leaf; Ground white pepper; 2 thick bacon slices, diced; 1/3 cup fresh corn kernels cut from about 1/2 ear of corn; 1 green onion, thinly sliced; of cayenne pepper; Crème fraîche, stirred to loosen

Image may contain Food Egg Cooker and Appliance

"When corn season is over, this soup is one of the dishes I miss most. I think you’ll like cooking the kernel-less cobs with the milk—it’s a great way to get every last bit of flavor from the corn." —Dorie Greenspan

Recipe notes