Sarah: I'm sure some one will post their favorites soon. In the meantime, do a search here for corn soup and you will pull up a "Cookalong#12---Corn" from 2009. Annie1992 has a recipe on the Cookalong for corn soup that sounds really good.

I like my soups hot more often than not.. and yes, a bit simpler use the kernels cut off the cob, and also for sure make yourself some corn stock out of the cobs. Get every last dram of yummy fresh corn out of those things, lol.

From there it depends on if you like it brothy or thickened, creamy or not. With other stuff like potatoes or meats or just straight up corn.

Sarah, this is still one of my favorites I came across many years ago. Pretty sure it was from Bon Apetit. Grilled summer corn is so good with this, but even frozen corn can be good. Also, Trader Joe's sells frozen roasted corn. Easy to tweak this however you like. Another good recipe I've made many times is Ina Garten's Cheddar Corn Chowder.

Roasted Corn Chowder With Potatoes and Bacon (Serves 8)

8 ears corn (or 8 cups frozen)
1 large red bell pepper (see Note below)
6 slices bacon, diced
2 cups chopped onion
3 T. butter
1/2 tsp. dried thyme
1/4 cup flour
6 cups chicken stock
2 large russet potatoes, peeled and diced
1 1/2 cups half and half

Garnish: chopped chives or green onion

Grill corn over medium-high heat until slightly charred and crisp/tender (about 12 minutes), turning often. Grill or roast pepper until blackened on all sides. Seal pepper in paper bag and let stand 10 minutes. Peel, seed and chop. Cut kernels from corn.

Sauté bacon in large pot over medium heat until just crisp. Add onion, butter and thyme; sauté until onion is soft, about 10 minutes. Sprinkle with flour and stir 2 minutes. Gradually mix in stock. Add potatoes and simmer until tender, about 10 minutes. Stir in corn, chopped pepper, and half and half. Simmer for about 25 minutes. Season well with salt and pepper. (Can be prepared 1-2 days ahead. Cover and chill. To serve, bring to simmer, thinning with more stock, if necessary.) Serve, garnished with chives or green onion.

Note: I've also use jarred, roasted peppers instead of charring it myself. OR, you can chop the raw pepper and just sauté it with the onion.

We are about to get our first local farm stand corn. Picked early in the morning, I process off the cob for the freezer and 4-6 for the grill to have that day.

No recipe. I just use what veg is available at the time. If I was making it tonight, it would be zucchini, onion, leek, celery, finely cubed potato, garlic, maybe a fresh diced tomato. A 1/4 cup of warmed soup, when the potato is tender, I might put through the blender as a thickener.

If I use the cobs to make a broth, I chop them up. and only use water. The cobs are full of air. I find they soak up liquid that is hard to remove. Then add that corny broth to my sautéed veg.

I've never used flour as a thickener in chowders. But that is just preference.

As long as your corn is the dominant veg, it will be the dominant flavor.

From my soup file....

Thank you all for the recipes! I can't wait to try them.

I don't have a recipe but I also don't like to use flour as a thickener in soups. I prefer a pureed vegetable.