Corn Soup with Potatoes
This recipe originally was made with lard and ham steak but being kosher, I eliminated these from the recipe. To give the recipe some additional flavor, lacking the “treif” ingredients, I used a frozen container of Tyler Florence’s corn soup.
Corn Soup with Potatoes Bon Appétit | May 2006 This photo is a small amount of soup to show you all the delicious vegetables in it.
Yield: Makes 8 servings
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The soup was delicious and I give Tyler a great deal of the credit. This is a Caribbean recipe although I am not sure what makes it so. I have to do some research and see if it is the corn and the peppers that give it the flavors of the Virgin Islands. I am submitting this to Super Sundays. 
Posted on February 28, 2010, in CORN RECIPES, SOUP RECIPES, TYLER FLORENCE RECIPES and tagged Caribbean, coffee, corn, soups, Tyler Florence. Bookmark the permalink. 6 Comments.
Gorgeous and yummy too! Perfect
I just don’t use corn that much, but the last time I did, I wondered why I didn’t use it more often. This soup sounds delicious. Thanks for participating in the soup challenge.
I love corn soups and this one is so pretty with all of the different ingredients. YUM!
This looks really good… and I am always keeping an eye out for good vegetarian recipes for friends who don’t eat meat so new ideas are always appreciated.
Yum! This corn soup looks like it hits the spot! Thanks for bringing such a variety to the party!
Min
The Bad Girl’s Kitchen
Your soup looks creamy and good. I did a corn soup too this week.
Thanks for sending it to Souper Sundays.