Home
- Preparing Time: 1 hour and 55 minutes
- Total Time: -
- Served Person: 5
- 1 tablespoon butter
- salt and ground black pepper to taste
- 2 ounces grated parmesan cheese
- 4 ears fresh corn
- 4 cups water, or more as needed
- 6 vine-ripened tomatoes, diced
- 1/2 cup torn fresh basil
- Carbohydrate 20.1
- Cholesterol 16
- Fat 6.7
- Protein 8.1
- Sodium 245
- Calories 159 calories;
Cut kernels from corn cobs and set aside. Cut cobs in half and place in a pot with water and a pinch of salt; bring to a boil, reduce heat to medium-low, and simmer until corn broth flavors blend, about 90 minutes. Strain broth and pour back into pot; discard corn cobs. Stir tomatoes, corn kernels, and butter into corn broth; bring to a boil and cook until reduced and flavors blend, about 5 minutes. Season with salt and black pepper. Stir basil into soup, ladle into bowls, and garnish with Parmesan cheese.
