Creamy Corn Soup

By ashleyeraas

Ingredients

• 16 ears yellow corn
• 4 tablespoons butter, (cut into small pieces)
• 1 tablespoon coarse salt
• Tortilla chips, (optional)
• Lime wedges, (optional)
• Scallions, sliced, (optional)

Preparation

Step 1

Capture the sweetness of fresh corn in this four-ingredient soup. Freeze portions for up to six months, and then heat them straight from the freezer.

Let cool, then freeze in individual servings; reheat over medium-low (or in microwave).

Directions

In a large saucepan over medium-high heat, cook pureed corn, butter, 4 cups water, and salt until butter is melted and soup is heated through, 5 minutes.