With extra uncooked corn from a party, we made this soup. The only thing we did differently was to reserve 3 cups of the corn. Then used an immersion blender to puree about 1/4 of the soup. We added the corn and a diced red pepper for color and simmered for about 10 minutes, then served it. The reserved corn and red pepper were still nice and crispy fresh. Delicious!
This is a wonderfully easy and delicious recipe. I used some late season Jersey corn and it was wonderful. I did a few things differently. I pureed 1.5 cups of the corn mixture to give it more creaminess. I also let it simmer for about an hour to thicken. It was a great, easy soup