Chilled Corn and Buttermilk Soup


  • 1 tablespoon vegetable oil
  • 2 garlic cloves, minced
  • 2 tablespoons coarsely grated peeled fresh ginger
  • ½ cup chopped shallots (about 3 large)
  • 6 large ears fresh corn, husked
  • Chopped fresh chives
  • Additional buttermilk
  • + 2 more ingredients
    • 1 cup buttermilk
    • 6 cups low-salt chicken broth

1. Cut corn kernels off cobs; transfer kernels to large bowl. Scrape cobs over bowl with knife to remove any remaining bits of corn and milky liquid. Break cobs in half crosswise and reserve. 2. Heat oil in heavy large saucepan over medium-high heat. Add shallots, ginger, and garlic; sauté until...

View full recipe at SpringPad


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