Yeah, I said OMG. This soup is that good. While it’s not difficult, it does take a fair amount of prep work so do all your chopping ahead of time. I also added chicken to make this more of a substantial meal. I roasted two split chicken breasts at 375 for 35 minutes and chopped them into large pieces. Perfection.
The only other warning is that this recipe makes an INSANE amount. I halved it and still filled my 5.5 quart pot. It wound up being about 10 servings when I halved it.
Since the instructions are so basic, I took a screenshot:
Oh! One more thing. Don’t bother boiling the fresh corn before you put it in the soup; it’s completely unnecessary.