Summer Corn and White Bean Soup

This soup was satisfactory.  It was quick enough, even with removing the kernels of corn from the cobs) and used ingredients readily available. Plus, it listed not only expected number of ears of corn, but also cups, something I really appreciate. Had I used the 5 ears listed instead of the 3 it took, we would have been swimming in corn! I also took other reviewers' suggestions about adding seasonings (I used cumin, garlic, upped the salt and used bacon-seasoned salt, and pepper, and a dash or two of hot sauce). I used a bit of a summer sausage I had on hand, but I think chicken chunks or no meat would be better for us (personal preference). I also pureed half the mixture for a better consistency (leaving the soup less appetizing-looking, but still good. I think a reviewer's suggestion to puree half the beans would have been better. This makes a lot- leftovers are in the freezer for a rainy day, It was not my favorite, but it was tasty enough with all the doctoring.

We really like this soup.  Great flavors and easy to make on a weeknight although we tend to make a batch or two with ham leftovers and freeze it.  It freezes really well. Also love the high fiber content with the beans.  We now always have a batch in the freezer for a quick weeknight meal or grab and go for lunch at the office.

This has become one of our regulars. We can't find navy beans around here so I've used Great Northern. I've made it with ham as directed, with lunchmeat type ham, and without ham. I've also used frozen corn instead of fresh, which is easier anyway so will probably stick to the frozen. We like topping it with pepperjack cheese, sliced into matchstick type pieces, for extra kick.

I made this recipe as directed and really enjoyed it. Perfect for after wok, it is quick and easy and very filling. All I needed were a few dinner rolls to go along with it. I will definitely make it again.

I substitute one can of black beans, drained, for one can of white, and partially mash the white beans for a thicker consistency. I increase the broth to three cans. I also add one bay leaf, 1/2 t. chili powder, 1 t. or less cumin/cilantro, and 1 or 2 cloves of garlic. Also for ease, I substitute a 12 oz. bag of frozen corn. I don't add salt but do add various other seasonings, as desired. A really good soup with little effort!

So easy to make and it tasted really good! It's a nice summer soup to have during the cold winter months and I absolutely did not mind having leftovers for lunch the next day!

Great-tasting soup

This was delicious and so simple considering how tasty it was. It makes a lot, so intend to freeze some for rainy days. I used my immersion blender to blend it slightly, just to make it a bit more creamier and it was just right. I added a little more salt and pepper, but I think a pinch or two of cayenne would work too.

Who wants soup in the summer I thought? Well, this soup is the essence of summer with fresh sweet corn, my summer favorite! Tasty, delicious, and super easy to make! Definitely a keeper for my family who RAVE about it! I love recipes that make me a rock star! I made it as directed but later used a larger ham slice to stretch the recipe and make it a tad heartier. Yum!

This was just ok, though DH really liked it. It lacked something. Next time I'll add some garlic and perhaps a little cumin. I'd also like to try blending half of it to make it thicker and creamier.

This soup is so easy and has a fabulous taste. The only thing I did differently was take a little of hot broth and mix it with about 2 T of flour, made a paste and then added it back in. I also added Slap Yo' Mama seasoning---my new favorite!!

Simple, quick, tasty & satisfying. Don't substitute the fresh corn, I think that's what makes this soup so tasty. I added a heaping teaspoon of cumin and about an 1/8 - 1/4 tsp. of red pepper; the soup as written is a good base to experiment with many different additions. Served with green salad and toasted, sliced french bread.

This soup is excellent! I made it exactly as directed, and it turned out great. Definitely sprinkle the pepper jack cheese on top, that helps to make it so good.

Super easy and quick dinner. I used two precooked ham steaks and cubed them to save time. Even with low sodium chicken broth I still found this soup a bit salty. Maybe a low sodium ham would also be good. I also used my immersion blender to blend half of the soup...made it much thicker. Overall, super yummy and a great Fall soup!

Well sorry I can't give this 5 stars, it was just okay for us, I think it would have been better if a ham bone was cooked in the broth for a few hours and then the meat removed, as is it did not just not a wow factor, I doubt if I would make it again

This was good, but a little too sweet for us - probably from the fresh corn I used. But the flavor profile was different and good. If I ever made it again, I would use less corn and more white bean, and maybe even puree some of the beans ahead of time to thicken it up. Ours was fairly thin. I used some leftover smoked sausage I had on hand. Will still go back to North Woods Bean Soup from this site over this recipe.

"Very good, not great. Has a nice sweetness to it, if you make it again I'll definitely eat it. Hmmm, I think I'd like some more." Those are the comments from DH as he's finishing up a second helping. This is a different food experience: not one of those CL recipes that I rave about, but it's really growing on me and I'm starting to like it alot. The corn has a nice crunch, the italian sausage I subbed for ham is a little spicy, it's super super easy to prepare and, really important, does NOT require special ingredients. Most everything I already had and substitutions (no ham, use sausage) are welcome. Following other reviewers, I added a little extra salt, some cumin, only one can of chilies, a several whole cloves of garlic. Great way to use leftover sweet corn. Oh, and try browning the corn with the scallions in a little olive oil first. Adds to the overall rich flavor.

This was really good, and easy. I tried to make it just like the recipe, but... what I had on hand. Per other reviews, I used frozen corn, and 1 can of black beans, and 1 can of pinto beans. Instead of the green chilies, I used 1 can of chilpotle peppers in adobo sauce. Packs a little punch, but we loved it. I also forgot the salt. Didn't miss it.

Delicious! Love it as is...only mod I made was I a little short on chicken broth, so I made up the difference with white cooking wine (maybe 1/4 c.). So easy...used deli ham cut thick, cubed it up, and used frozen steam-in-the-bag corn...everything went together super quickly. My husband, 8 year old and 5 year old loved it as well. This one will be going into the regular rotation.

Great soup with lots of flavor, easy to adapt. Have made it several times this past month for new parents. Used Aidell's mango or mango/habanero sausages with the casings removed instead of the ham and vary the chilies depending on this and if kids are eating it. Always needs more broth but have not measured the corn so this may be the factor. Will try it with frozen corn as the prep takes a while. Does freeze well for future meals or to take for lunch. Served with sweet corn bread.

My boyfriend and I both loved this meal! One of my favorites from Cooking Light.

Followed this recipe as written and I wouldn't change a thing. Its a delicious inexpensive recipe.

Overall pretty good. I added fresh garlic, dried cumin and chili poweder. I also used 1 can white beans and 1 can black beans and 1 can chopped green chili's, I also added more chicken broth for more of a soup consistancy. Pretty darn good and it wasn't a cold day, 80 degress. Served with cornbread. Hearty and filling. MMMMMM Good!!! Would make again.

Made this last night with a few changes. I used italian sausage instead of ham, added ground cumin and a slight amount of cayanne pepper. I also added cilantro, these changes made it more tex mex & after serving up in bowls added tortillia chips for garnish. Would be good served with a side of avacado and crusty bread ! Very good, husband said it was a keeper. Will make this on a regular basis, it was very tasty.

Recipe turned out fantastic. I seasoned the ham with a Chipotle rub and added a ham hock to the brew. Yummy.

Even my non-soup-eating husband loved this! SUCH a great rainy day recipe! Love it!

Made this for a group of ladies for lunch and they said it was delicious. I did spice it up a bit with some of the suggestions listed. I substituted the ham with mango/chicken sausage from Costco; added some red pepper, cumin, garlic and Mexican oregano. . . made it very tasty. Served with salad, rolls and watermelon. Even though it was a hot day, it was very nourishing. Will make again.

I used 1 cup of Vidalia onion, chopped. And, I used 1 small can of whole green chili and chopped it fine. Other than that, I didn't change a thing. The green chili amount was perfect. I did caramalize the ham and onion before adding the chicken broth. It is a delcious soup and I would make it again.

I gave this 4 stars instead of 5 because I did have to make some modifications. I used pre-cooked spicy sausage instead of ham. Also, used 2 additional cups of stock and added some fresh oregeno. Make sure to grill fresh corn on the cob-- it's worth the bit of extra work. Super easy and delicious!

I had high hopes for this recipe, but was disappointed. After reading the reviews and adding 1 can of Southwestern tomatoes and 2 cloves of chopped garlic, I found this recipe very un-exciting. Great ingredients, just disenchanted.

Yummy! Served in sourdough breadbowls! The whole family loved it and it was easy to make and clean up!

This recipe is simple but surprisingly good. I used cumin, a little more salt, and spicy green chiles YUM! No leftovers on this one.

We will definitely make this again, but I thought it fell a little flat, taste-wise. I used no salt added canned navy beans, so that may have something to do with the finished soup's striking need for SALT. I otherwise follwed the recipe to the letter and thought it lacked personality. When I make is again, I will try adding some Southwestern spices and maybe a sprinkling of chopped oregano and/or fresh lime juice.

This was surprisingly better than I expected. Added some garlic with the onions and ham and it was great. I also used only one can of chiles as I didnt want it to be too spicy. This was delicious and so easy to make, might add some rice next time!

I made this for my three teenagers as a teaser for dinner. They liked it very much. I used frozen corn because I didn't shop for fresh and I also used sliced hot peppers from a jar because I didn't have canned on hand. Would I make this again? A definite yes and in fact if I didn't have a lot of broth left over I would add some olive oil and garlic (sauteed) and serve it over pasta.

This is a fabulous soup! My husband and I have fun rating the various new dishes I prepare and this is definitely a keeper. I had read previous reviews so I used chicken in place of ham, added a can of stewed tomatoes, fresh oregano, dried cilantro, cumin and chili powder. And, if this is like most soups and chilies, it will even be better tomorrow. My son stopped by after work and had a cup and he said it was DELICIOUS!!!!

This is one of my go-to recipes since I first saw it in Cooking Light several years ago. The soup is delightfully simple to make but definitely bursting with flavor. I serve it with cornbread and don't have to ever worry about leftovers going to waste. It is a definite winner in my household.

So good! I did as it suggested and topped with pepperjack cheese and spicy jalepenos. It was to die for. The leftovers were even better!