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Photo: Sam Horine
We're in the throes of summer corn season, and I'm personally freezing quarts of this soup for the months when mealy, flavorless corn is all that's available. Easily made vegetarian by using vegetable stock instead of chicken, this corn soup recipe is a must-learn for any home cook with a passion for seasonal vegetables. 

We're in the throes of summer corn season, and I'm personally freezing quarts of this soup for the months when mealy, flavorless corn is all that's available. Easily made vegetarian by using vegetable stock instead of chicken, this corn soup recipe is a must-learn for any home cook with a passion for seasonal vegetables. 

Thanks to the natural starch in the corn and rich tanginess of yogurt, this soup is creamy and flavorful without butter or cream, two things you definitely don't need when it's hot and humid out. In fact, this dish tastes best at room temperature or chilled, which makes it the perfect soup shooter or first course.