I developed this recipe last summer to use up an overabundance of sweet corn and other fresh summer vegetables. This makes a lot of soup, so luckily it reheats well!

Ingredients

fresh corn↗6 cups
about 12 ears
onion, chopped↗1 cup
potatoes, diced↗10 ounces
red bell pepper, chopped↗1⁄2 cup
fresh green beans, cut into 1 inch pieces↗1 cup
carrot, sliced↗1 cup
celery, chopped↗1 cup
chili pepper, chopped↗1
vegetable broth↗1 can
14 1/2 ounce
water↗2 cups
dried rosemary↗1⁄2 teaspoon
dried thyme↗1⁄2 teaspoon
fresh ground black pepper↗1⁄2 teaspoon
dried basil↗1 teaspoon
cayenne pepper, to taste↗

Step-by-step instructions

1
Place everything in a 6 quart crock pot and mix together.
2
Cover and cook on low for 8-10 hours (you can't really cook this too long!).

Source: food.com

Original recipe ↗

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