Ingredients

• 4 cups cooked fresh corn kernels or two 10-ounce packages frozen, thawed
• 1 cup chicken broth
• 2 tablespoons finely chopped white part of scallion
• 1/2 teaspoon dried thyme
• 1 cup half-and-half
• 2 tablespoons minced fresh parsley leaves

Instructions

1. In a blender blend the corn, the broth, the scallion, and the thyme until the mixture is smooth. Strain the mixture through a sieve set over a bowl, pressing hard on the solids, discard the solids, and stir in the half-and-half and the parsley. Season the soup with salt and pepper and chill it, covered, for 1 hour, or until it is cold.