Hands-On Time
20 Mins
Total Time
35 Mins
Gentl & Hyers

How to Make It

Step 1

Melt the butter in a pot over medium. Add the squash, corn, scallion whites, celery, and salt. Cook, stirring occasionally, until the corn is tender but not browned, about 15 minutes.

Step 2

Stir in the milk, broth, and potatoes. Increase heat to high; add the corn cobs and bring to a boil. Reduce heat and simmer until the potatoes are tender, 8 to 10 minutes. Discard the cobs.

Step 3

Puree 2 cups of the corn mixture in a blender. Return to pot; stir to combine. Top the soup with the Cheddar and scallion greens.

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