Corn Soup recipe | PCC Community Markets
Boil fresh corn, blend with clam juice and butter for a silky soup. Perfect as a summery base for scallops.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pccmarkets.com.
Ingredients
- 2 cups fresh corn kernels (cut from about 2 large ears of corn) or 10 ounces frozen corn kernels, thawed
- 1 cup clam juice, warmed
- 1 teaspoon unsalted butter
- Salt and pepper, to taste
- Honey (optional)
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