Coconut Corn Soup

I think I discovered something amazing.

I was trying to figure out what the summer version of grilled cheese and tomato soup would be (a year-long craving for me), and I landed on coconut corn soup with extra crispy chicken cutlets.

The soup is creamy, warm, and comforting, but because it’s made with corn and coconut milk, it’s still light enough to enjoy during the summer. We roast the corn first, which makes it naturally sweet and full of flavor. It’s the perfect late summer bowl.

Paired with my extra crispy chicken cutlets, it’s sort of a match made in heaven.

• Sheet pan

• Parchment paper

• High-speed blender

• Fine mesh strainer

• Medium pot