Nick and I made this soup using the fresh ears of corn on the cob from our CSA. It was delicious and hearty, with potatoes, peppers, and onions in addition to the corn. I used a recipe from my trusty Foster's Market Cookbook, which can't be beat for traditional Southern soups and desserts. This is a great soup to bridge the gap between summer and fall. It's warm and comforting, while at the same time, fresh and bright. I can't think of a better way to utilized some of late summer's bounty.
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