Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
6 servings

Ingredients

Directions

In a large bowl, remove corn kernels from cob using a small knife. Set aside. In heavy pot saute onion in olive oil. Add garlic and red pepper. Stir. Season with salt, pepper and cayenne. Cook until vegetables are soft. Add corn and chicken stock. Add potatoes. Cover and simmer until potatoes are tender. Remove 2-3 ladles of soup to a blender and puree. Pour puree back in soup and stir. Serve hot with a dash of Tabasco.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Summer Fruit Crostata

Recipe courtesy of Ina Garten

Summer in a Cup

Recipe courtesy of Trisha Yearwood

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Southern Creamed Corn

Recipe courtesy of The Neelys

Baked Creamed Corn With Red Bell Peppers and Jalapenos

Recipe courtesy of Ree Drummond

Corn Chowder

Recipe courtesy of Tyler Florence

Corn Chowder

Recipe courtesy of Nancy Fuller

Corn Chowder

Recipe courtesy of Food Network

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.