Lancaster County Corn Soup Recipe

Soup Directions

1. 1

   Prepare the Base

   In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.

2. 2

   Add Corn and Broth

   Add the fresh corn kernels and vegetable broth to the pot. Bring to a boil, then reduce heat and let simmer for 15 minutes.

3. 3

   Blend the Soup

   Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.

4. 4

   Add Cream and Seasonings

   Stir in the heavy cream, honey, lemon juice, chopped basil, and chives. Season with salt and black pepper to taste. Heat for an additional 5 minutes.

5. 5

   Prepare Crostini

   While the soup is heating, prepare the crostini. Preheat the oven to 375°F (190°C). Slice a baguette into thin slices, brush with olive oil, and sprinkle with chopped thyme. Bake for 10-12 minutes until golden.

6. 6

   Serve

   Ladle the soup into bowls and serve with toasted thyme butter crostini on the side.