Creamy and satisfying, a simple soup to celebrate the bounty of Summer’s harvest. Recipe developed by Mark Reinneld- The Doctor & The Chef.
You may need to blend in two or three batches, depending upon the size of the blender, transferring each batch to a bowl or pot, then returning to the pot.
Add ¼ teaspoon crushed red pepper flakes, chipotle powder or ½ teaspoon smoked paprika. Try grilling the corn before using in this recipe.
Source: Mark Reinfeld - The Doctor & The Chef