Corn with Basil and Smoked Cheddar Soup


(Makes Six to Eight Servings)

Untitled Document


Corn  4 ears (2 pounds kernels)
Water  8 cups
Onions, chopped coarsely  10 ounces
Potatoes, peeled, roughly chopped  8 ounces
Fresh basil 1 cup, packed
Salt  1 teaspoon
White pepper  1/4 teaspoon
Smoked cheddar cheese, grated  8 ounces

Cooking Instructions

  1. Remove kernels from cobbs
  2. Break cobbs in half and put in a large pot with the water, onions, and potatoes
  3. Cover the pot and simmer for 45 minutes
  4. Remove cobbs
  5. Add corn kernels, basil, salt, and pepper
  6. Puree
  7. Add the cheese and stir

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