The Ad-Libbers Guide to Soup

Using leftover corn on the cob. Yeah, I know – it’s hard to imagine there would be any leftovers of everyone’s summertime favorite, but on the last barbecue of the season, we had so much food that, yep, there was some corn left. The next day, I wanted to give folks something simple for their tummy, so I made a batch of Neelys’ Potato-Cheese Soup. (For those of you who have a copy of my Soup Night cookbook, it’s on page 120. If you don’t have the book, I’ll be happy to send you the recipe.) Then I saw three ears of already-grilled corn in the refrigerator. So I stripped off the kernels and added them to the soup. It was different, but nice. And made me feel very virtuous – my grandmother taught me to never waste food. Never.

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