The base of this soup is a silky corn stock made from home-made chicken stock, freshly picked corn and herbs of your choosing. I prefer basil or tarragon but many others will do. You can serve hot or cold depending on the weather. I like to add shrimp or lobster meat to finish off the soup. Making It 8 cups of chicken stock 6 large ears of farm-stand sweet corn, freshly shucked 4 tablespoons of unsalted butter 1 cup shallots, chopped finely 1 cup of basil leaves, rough chopped and separated 3 lemons, zested then halved 1 cup of a … Continue reading Corn Soup with Lobster (or Shrimp)