Hot summer days = hot soup … right?
It does if it tastes like fresh picked corn on the cob!
Growing up I lived not far from Taber Alberta Canada which arguably might just grow the sweetest, juiciest and tastiest corn in the world. My Mom would buy huge boxes of fresh corn from local farms and my brothers and I would help her shuck all those cobs (the worst part was the sticky corn cob hair… it still kind of heebs me out). She would spend hours cutting all of the sweet niblets off the cobs to can jars and jars of corn to eat during the winter months. Canning season was hard work! My mom would work late into the night and would even load up and cart her boxes of corn and her 5 gallon pail to set up and keep working on while she would take us kids to our evening activities.
During the summer we we would get to eat a LOT of FRESH SWEET corn for lunch and for dinner… In fact many times for lunches we just had hot fresh corn with butter, lots of pepper and salt, fresh baked bread and garden tomatoes. Fresh corn is one of those foods that you can never get sick of!
This soup is fresh corn at its very best! The corn broth is delicious all on its own, but when you add fresh corn and spinach it is one of the best summer soups you will ever eat. This soup has a very light, fresh and bright flavor which makes it so refreshing on a hot summer day despite it being a hot soup.
The corn cob broth freezes and can be used in so many different ways! The finished soup also freezes beautifully!
Love soup as much a me? Check out these other yummy options! Blushing Clam Soup, Roasted Hatch Green Chili and Chicken Soup with White Beans, And Udon Noodle Soup.