Let's whip it up
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Looking for a great summer soup recipe? Enjoy roasted fresh corn on the cob in this flavorful, creamy soup. It is a delicious addition to any dinner.
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Cut corn from 3 of the cobs. Heat dressing in large saucepan. Add onions and garlic, cook and stir 5 min. Add water, bouillon, corn kernels and potatoes; bring to boil. Cover. Cook on medium-low heat 15 min. or until potatoes are tender, stirring occasionally.
Meanwhile, cook remaining ear of corn directly over gas flame 8 to 10 min. or until tender, turning constantly. Cut corn from cob; set aside.
Blend potato mixture, in batches, in blender until smooth; strain into bowl. Discard drained solids. Stir peppers and reserved corn into strained soup; pour into soup bowls. Top with sour cream and reserved roasted corn. Serve with RITZ Crackers.
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