Old Time Corn Soup with Sausage

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I thought the soup was excellent. I used Emeril's commercially prepared Essence- and only used about 2/3 of what was in the recipe as it was slightly hot (and I'm from Louisiana. The use of the corn cobs with the hambone to make the stock really added to the flavor. I've done this with chicken stock and it adds an unexpected flavor.

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This soup was fantastic, The flavor had incredible depth, and the balance between the sweetness of the corn and the savory elements was spot on. I was looking for an alternative to a traditional corn chowder, and this one is definitely a keeper. I was a little skeptical at first, as Emeril recomends the stock to cook at a higher heat than I'm used to, and the contents reduced quite a bit, but the consistency in the end was perfect. Another hit for Emeril!!

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My husband ate it up but I didn't care for it. I thought it was a little greasy and for the amount of time it took to prepare I wasn't thrilled with it.

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This recipe, as with the dozens of other recipes of Emeril's I have made, is one of the best comfort foods I have made. My household really ate it up (even my dog, cats, and the bird wanted some! My pets are gourmands. Well, needless to say, all the human-folk loved this soup as well. It is true comfort food. Keep up the good work, Emeril!

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I had a ham bone but don't like bean soup (that's what my mother always made with a ham bone. It's also garden time so we had fresh garden corn. This soup was delicious, I shared it with friends and all wanted the recipe. We'll definitly make this one again and again.

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I took my time with the ham broth, letting it slow cook over night and then after pulling off the fat, included the corn cobs and following the remaining recipe. After it's done, I just turn the heat off. When I'm ready for seconds, just heat it up again; gets better each time; never lasts more than 2 days.

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I am not much of a soup person, and this one was a lot of work, but it was worth the effort. It made a lot and I was able to share with family and friends. (all of them raved about how good it was!
I will make this again.

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my family raved about this. My sister in law is a chef and she loved it.

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I prepared this corn soup recipe in the summer with fresh corn. It is super-delicious. Born in New Orleans and growing up in Terrebonne Parish outside of New Orleans, we always talked about food, and I'm always looking for new recipes. This one is so-oooo good and nutritious!!

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This was very tasty. I have made this twice and the sweeter the corn you get the sweeter the soup ,It was great both times. making the stock from the corn husk adds just that much corn sweetness and flavor to the soup.