Olathe Corn Soup with Chiles and Manchego
Known for its corn, Olathe (pronounced o-LAY-tha) is an agricultural town about 50 miles from Smith Fork Ranch. Every August at the Olathe Sweet Corn Festival (olathesweetcornfest.com) as many as 15,000 visitors consume over 70,000 ears. Smith Fork Ranch gets its corn from Olathe, but this simple soup is fabulous when made with any fresh summer corn. The chopped Anaheim chile and Manchego cheese add a little heat and substance.Plus: More Soup Recipes and Tips
The soup can be refrigerated overnight. Reheat it gently and add the cheese just before serving.
A low-oak Chardonnay from Washington State or Sonoma County will echo the soup's creamy texture and the sweetness of the corn.