This soup was meant to be a chowder. (It's after Labor Day, so we were all thinking "fall is here!) But then... it was 90F out in Maryland, so we turned this one into a smooth chilled soup. What an awesome change that was, because this soup came out to be one of the best soups we have ever tasted. It works for dinner with a salad, as an app if you are having a fancy party, or as a great option to pack for lunch (no reheating needed!) 

Serves 6 (as a meal) or 12 (as a little app)

What you Need
For the Soup:
5 ears fresh corn
¼ cup Tessemae’s Lemon Garlic
1 onion, diced
coarse salt and ground pepper
2 celery stalks, thinly sliced
4 garlic cloves, roughly chopped
1, 1 inch piece of peeled fresh ginger, roughly chopped
1 teaspoon fresh thyme leaves
2 cans coconut milk
2 cups water
 
For the Garnish (optional)
4 scallions, thinly sliced
4 radishes, thinly sliced
2 tablespoons Tessemae’s Lemon Garlic
coarse salt and ground pepper

What to do

1. Stand the corn cobs on end and cut of the kernels. Reserve ½ cup for garnish. The rest will be sautéed with the other veggies in the the soup.
2. Heat the 2 tablespoons Lemon Garlic in medium pot over medium heat. Add the onion, season with salt, and cook until just becoming tender, about 4 minutes.
3. Add the remaining 2 tablespoons Lemon Garlic, the corn kernels, celery, garlic, and ginger. Cook, stirring, until vegetables are soft, about 10 minutes.
4. Add the thyme, coconut milk, and ½ cup water. Bring just to a boil, reduce to a simmer and cook flavors meld, about 20 minutes.
5. In batches (or with an immersion blender), puree soup until very smooth. Thin with water if needed. Season soup to taste with salt and pepper.
6. Enjoy warm or chill. To chill, transfer the soup to the fridge, or, place in a bowl, set over a bowl of ice, stirring occasionally, until chilled. Soup can be refrigerated up to 2 days.
7. To serve, toss together the ½ cup of reserved raw corn kernels, scallions, radishes, and Lemon Garlic. Spoon into cups of the soup.