Chilled Strawberry Soup

Makes 4-6 servings

Ingredients 

4 cups fresh Barrie Hill Farms strawberries          1 tbsp sugar

1 cup cranberry juice                                              1 tbsp finely chopped fresh mint

1 cup water                                                             juice of 1 lemon

1 cup low-fat yogurt

 

Slice six strawberries for garnish and set aside.

In a large bowl, combine remaining strawberries, cranberry juice, water, yogurt, sugar, mint, and lemon juice.

Puree the mixture in the bowl using an immersion blender or food processor and blend until smooth, then return to the bowl. Cover, and refrigerate at least 1 hour before serving.

Serve garnished with strawberry slices.

Slow Cooker Pumpkin Chicken Chili

Slow Cooker Pumpkin Chicken Chili can be made quickly in your crockpot, Instant Pot or on the stovetop. You can customize the flavors with your favorite spices and ingredients and a vegetarian option is easy too!

Slow Cooker Pumpkin Chicken Chili from Barrie Hill Farms.

You can use a pumpkin puree or can puree your own! I wanted some naturally roasted flavors so I brought home a pumpkin from the farm, cut it into chunks, roasted it and then pureed. Oh my goodness – the flavor! It’s the first time I’ve roasted my own pumpkin but it sure won’t be the last.

Pumpkins on Barrie Hill Farms

Pumpkin Chili Ingredients

The ingredients for this recipe are simple and you likely have most of them in your pantry right now.

  • Pumpkin puree. Pick up a pumpkin next time you’re at the market or use canned.
  • Chicken breasts . I use organic for the best flavor. If you want a vegetarian dish, simply leave it out. There are lots of other flavors that make this dish delicious.
  • Vegetables – onion and lots of red pepper. For some extra zip, add some jalapeno.
  • Chicken broth – or use vegetable broth
  • Red kidney beans. You can use black beans or chickpeas.
  • Seasonings – chili powder, cumin, garlic, paprika and cayenne. Add a little cinnamon for some fun!
  • You can add a wee bit of tomato paste if you like. It would add some thickness if that’s your thing but I found this to be a great consistency without it.
  • Cheddar cheese would be a great topping as well.
Easy Pumpkin Chicken Chili Recipe

Slow Cooker Pumpkin Chicken Chili

Slow Cooker Pumpkin Chicken Chili can be made quickly in your crockpot, Instant Pot or on the stovetop. A creamy delicious chili with surprising flavors!
Prep Time: 10 minutes
Cook Time: 6 hours
Course: Main Course
Cuisine: American
Keyword: Pumpkin Chicken Chili
Servings: 4
Calories: 227kcal

Ingredients

  • 2 tbsp olive oil
  • 1 pound boneless, skinless chicken breasts
  • 1 cup onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 cups red bell pepper, chopped
  • 1.5 cups pumpkin puree
  • 2 tablespoons chili powder
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 2 cups chicken stock or vegetable stock
  • 1 teaspoon salt
  • Optional toppings: avocado, cilantro, parsley, green onions, cheddar cheese

Instructions

  • Add all of your ingredients into a 6 quart slow cooker, making sure to get some liquid underneath the chicken breasts, give it a good stir, and cook your pumpkin chili for 6 hours on low in the Crock-Pot.
    Remove lid and shred your chicken. Stir and serve with your choice of toppings.

Notes

Instant Pot Recipe:
  1. Set your 6 quart Instant Pot to the saute function and add olive oil, onion, bell pepper, and jalapeño. Saute for 4-5 minutes.
  2. Add crushed garlic and saute for 1 minute or until lightly browned.
  3. Add chicken broth and be sure to scrape the bottom of the pot to loosen up any bits that might be stuck.
  4. In a small bowl whisk together the pumpkin chili seasoning ingredients.
  5. Add chicken breasts, pumpkin puree, red kidney beans and seasoning ingredients to the Instant Pot. Give it a few stirs and make sure some liquid gets underneath the chicken breasts.
  6. Cover Instant Pot with lid, ensure the pressure release valve is set to sealed, and turn on high pressure for 12 minutes.
  7. Once the Instant Pot is done cooking the chili, let chili sit in the Instant Pot for 10 minutes. (10 minute Natural Pressure release.)
  8. Release the pressure valve. Shred chicken breasts with a fork.
  9. Serve pumpkin chicken chili with finely chopped green onions and avocado slices and cheddar cheese if desired.
Stove Top Method
  1. Heat the oil in a large pot on medium high.  Add onions, garlic and red pepper.  Saute for 3-4 minutes.  Add remaining ingredients. (Add desired amount sliced chicken from your store bought rotisserie chicken or cook chicken ahead of time)
  2. Bring to a boil and reduce heat, cover and simmer for 30 -40 minutes. Top with green onions, avocado and cheddar cheese if desired.

Nutrition

Calories: 227kcal
Tried this recipe?Let us know how it was!
Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

Follow us on Facebook and Instagram for more delicious farm-fresh recipes, and updates on our growing seasons!

More Pumpkin Recipes at Barrie Hill Farms

Vegan Pumpkin Bread (GF)

Vegan Pumpkin Pasta with Fresh Herbs

When are Pumpkins Available at Barrie Hills Farm?

A calendar showing when crops are available at Barrie Hills Farm.

Butternut Squash Maple Apple Soup

Butternut Squash Maple Apple Soup has a naturally sweet flavor and when combined with your favorite apples it is a super cozy comfort food that will make you want to curl up with a blanket, a book and a big spoon.

Butternut Squash Maple Apple Soup from Barrie Hill Farms

Roasting the squash with a drizzle of maple syrup will result in a soup that will have the kids rubbing their tummies.

This would be the perfect appetizer for Thanksgiving dinner and can easily be made the day before. I loved the creaminess of this soup and found myself dipping apples and sourdough bread to get every drop!

Roasted Butternut Squash Maple Apple Soup - Barrie Hill Farms

Tips for Preparing Your Butternut Squash Maple Apple Soup

  • You can add a little or a lot of maple syrup depending on your desire for sweetness. This soup is great with no maple syrup as well. Keep an eye on it as it’s roasting. It can burn easily.
  • The toppings always make the soup! Apple slices, croutons, smoked pepitas (pumpkin seeds), sunflower seeds and thyme are perfect with these flavors.
  • You can puree the soup in the pot with a hand blender but for super creaminess, I recommend a high speed blender like a Vitamix.
  • You can use butter or olive oil to saute your veggies. I used butter in this recipe because sometimes you just have to embrace a little decadence!

Butternut Squash Maple Apple Soup

Butternut Squash Maple Apple Soup has a naturally sweet flavor and when combined with your favorite apples it is a super cozy comfort food that will make you want to curl up with a blanket, a book and a big spoon.

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour
Course: Appetizer, Soup
Cuisine: Canadian
Keyword: Butternut squash maple apple soup
Servings: 4
Calories: 340kcal

Ingredients

  • 6 cups butternut squash (2 medium butternut squash), seeds removed
  • 2-3 tbsp maple syrup
  • 2 tbs butter
  • 1/2 cup yellow onion, chopped
  • 1 honey crisp or gala apple (or your favorite), chopped
  • 1 cup carrot, chopped
  • 1 tsp ground cinnamon
  • 3 cups chicken broth
  • 2 cups coconut milk or milk
  • salt and pepper to taste

Instructions

  • Preheat oven to 425 degree F. Cut squash in half lenghtwise. Drizzle the desired amount of maple syrup over each squash (or substitute olive oil). Place squash face side down on a baking sheet. Roast for 1 hour or until squash is tender when poked with a fork. Remove and cool for 10 minutes.

  • Heat butter in a Dutch oven over medium high heat. Add onions, and sauté for 5 minutes until translucent but not browned. Add apples, carrots and cinnamon and cook for 10 minutes. .
  • Once the squash is cooled, scoop it out and add to the pot along with the chicken broth and cinnamon and simmer for 20 minutes, covered. Remove from heat Add milk, salt and pepper.
    Place half of the soup in your blender and blend until creamy. At this point, you can add more chicken broth or milk if it's not thin enough. Return to pot and season with salt and pepper.

Nutrition

Calories: 340kcal
Tried this recipe?Let us know how it was!
Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

More delicious Apple Recipes at Barrie Hill Farms

Follow us on Facebook and Instagram for more delicious farm-fresh recipes, and updates on our growing seasons!

Pan Fried Sausages & Apples

Roasted Brussels Sprouts & Apple

Autumn Kale Apple & Quinoa Salad

When are Apples Available at Barrie Hills Farm?

A calendar showing when crops are available at Barrie Hills Farm.

Vegan Asparagus Soup

Vegan Asparagus Soup is a fresh and easy way to take advantage of your local farm fresh produce.  The season is short so make the most of it!  Make a double batch because it freezes easily and you can savor it throughout the summer.

You’re going to love the deep flavors in this vegan soup!  Using potatoes, celery and garlic along with oregano, basil and pepper allows the earthy, salty flavors of asparagus to shine.

We now have Pick Your Own Asparagus at the farm!  The kids love the wagon rides and learning about our healthy foods that grow from the earth.

3 Reasons Vegan Asparagus Soup Should Be On Your Menu:

  • Asparagus is a nutrient-packed vegetable. It is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. That’s good news if you’re watching your blood sugar.
  • This herbaceous plant—along with avocado, kale and Brussels sprouts—is a particularly rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals.
  • It’s one of the top ranked fruits and vegetables for its ability to neutralize cell-damaging free radicals. This may help slow the aging process and reduce inflammation.

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

Vegan Asparagus Soup

Vegan Asparagus Soup is a fresh and easy way to take advantage of your local farm fresh produce. The season is short so make the most of it! Make a double batch because it freezes easily and you can savor it throughout the summer.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Soup
Cuisine: Canadian
Keyword: vega asparagus soup
Servings: 6 cups
Calories: 102kcal

Ingredients

  • 2 Tablespoons extra virgin olive oil
  • 1 onion, chopped
  • 1 rib of celery, chopped
  • 1 clove of garlic, minced
  • 1 russet potato, diced
  • 3 cups asparagus, chopped into 1 inch pieces, woody ends removed
  • 5 cups veggie stock
  • 2 teaspoons basil
  • 1 teaspoon oregano
  • 1 teaspoon black pepper

Instructions

  • Heat olive oil in saute pan on medium high heat.  Saute onions, potatoes celery, and garlic until soft and translucent. 
  • Add asparagus,and herbs, saute for 5 minutes. (Set aside a few pieces of cooked asparagus for garnish if desired)
  • Add vegetable stock and bring to a boil and simmer for 30 minutes.
  • Blend well with wand or transfer to a blender.  Taste and add seasoning if required.

Nutrition

Calories: 102kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Sodium: 788mg | Potassium: 310mg | Fiber: 2g | Sugar: 3g | Vitamin A: 925IU | Vitamin C: 7.3mg | Calcium: 30mg | Iron: 1.9mg
Tried this recipe?Let us know how it was!

More Asparagus Recipes from Barrie Hill Farms

Beef Stir Fry with Asparagus, Snap Peas & Fiddleheads

Spicy Sauteed Shrimp with Maple Roasted Asparagus and Tomatoes

Asparagus Soup Recipe with Spinach and Garlic

 

Rhubarb Chutney

Don’t we all love strawberry/rhubarb pie? Of course we do – it’s delicious! But other than pie, do you use rhubarb in any of your dishes? I thought not! Today we’re going to fix that and I guarantee this rhubarb chutney will change your life!

Rhubarb Chutney

I used fresh picked rhubarb from Barrie Hill Farms with garlic, onion, golden raisins, white wine, honey and ginger. I bet you started drooling just reading those ingredients!

 

You can serve this on crusty bread with a sharp cheese.  I used Temiskaming cheese. If you don’t have access to this cheese, a sharp white cheddar or goat cheese will be perfect. This would also go well on chicken or pork and can be served hot or cold.  It is an easy dish to prepare and takes no time at all. There’s a fair bit of honey in this recipe but it’s needed to balance out all the flavours.

Rhubarb Chutney

Rhubarb Chutney

Fresh picked rhubarb with garlic, onion, golden raisins, white wine, honey and ginger. I bet you started drooling just reading those ingredients!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Appetizer
Keyword: rhubarb chutney
Servings: 2 cups
Calories: 470kcal

Ingredients

  • 1 tbsp extra-virgin olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp finely grated peeled fresh ginger
  • kosher salt
  • 1 cup dry white wine, such as Sauvignon Blanc
  • 1/3 cup golden raisins, coarsely chopped
  • 1/3 cup raw honey
  • 12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick

Instructions

  • Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and 1/2 teaspoon salt until onion is translucent, about 5 minutes. Remove from heat, and add wine and raisins. Return to heat, and bring to a boil; cook for 1 minute. Add sugar, and stir until it dissolves. Stir in half the rhubarb. Bring to a boil.
  • Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat; bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Let cool completely.

Nutrition

Calories: 470kcal | Carbohydrates: 83g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 865mg | Fiber: 4g | Sugar: 66g | Vitamin A: 175IU | Vitamin C: 19.4mg | Calcium: 188mg | Iron: 1.5mg
Tried this recipe?Let us know how it was!

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Rhubarb Recipes from Barrie Hill Farms

Rhubarb Salsa

Fresh Strawberry Lemonade with Rhubarb

Strawberry Rhubarb Compote

A calendar showing when crops are available at Barrie Hills Farm.

Roasted Garlic Beef Stew

This Roasted Garlic Beef Stew is a must for garlic lovers and you’re going to love all the fresh vegetables !

Roasted garlic beef stew on a large plate

The flavors are phenomenal in this stew! The creation of these hearty flavors is the method of roasting the garlic in oil in your saucepan and then using this oil to saute your beef and onion. Delish!

I used baby white potatoes (unpeeled) because I’m lazy when it comes to peeling and cutting up potatoes  and I used top sirloin steak instead of stewing beef. That’s just a personal choice and it’s mainly due to my excitement about the recipe and wanting to make a ‘super stew’.

Fresh chopped meat on a chopping board

I love the wholesome goodness of this dish.  Every single spoonful is so satisfying to the taste buds.  Cheers!

Close up view of roasted garlic beef stew on a large plate

Roasted Garlic Beef Stew

Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Course: Main Course
Cuisine: Canadian
Keyword: beef stew, roasted garlic
Servings: 8 persons
Calories: 275kcal

Ingredients

  • 12 garlic cloves
  • 2 tbsp vegetable oil
  • 2 carrots
  • 2 parsnips
  • 2 Yukon Gold potatoes
  • 1-1/2 lb stewing beef cubes
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 onion, chopped
  • 1-1/2 tsp dried thyme
  • 1-1/2 tsp dried sage
  • 4 cups sodium-reduced beef stock
  • 1 cup red wine or beef stock
  • 1/4 cup tomato paste
  • 1 cup frozen peas
  • 1/4 cup chopped fresh parsley

Instructions

  • In small saucepan, cover and fry garlic with oil over low heat, shaking pan occasionally, until softened and golden, about 30 minutes. Remove garlic to large plate. Drain and reserve oil.
  • Meanwhile, peel carrots, parsnips and potatoes; cut into 1-inch chunks. Set aside.
  • Season beef with half each of the salt and pepper. In Dutch oven, heat 1 tbsp of the reserved oil over medium-high heat; brown beef, in batches. Transfer to plate. Drain any fat from pan.
  • Add remaining reserved oil to pan; fry onion, 1 tsp each of the thyme and sage and remaining salt and pepper over medium heat, stirring occasionally, until light golden, about 5 minutes.
  • Add stock, wine and tomato paste; bring to boil, stirring and scraping up brown bits from bottom of pan. Return beef and any juices to pan along with garlic. Add chopped vegetables; reduce heat, cover and simmer until beef and vegetables are tender, about 1-/12 hours. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold; cover and refrigerate for up to 2 days.)
  • Add peas and remaining thyme and sage; heat through. Sprinkle with parsley.

Nutrition

Calories: 275kcal | Carbohydrates: 24g | Protein: 22g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 42mg | Sodium: 35mg | Potassium: 387mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2550IU | Vitamin C: 13.7mg | Calcium: 40mg | Iron: 1.8mg
Tried this recipe?Let us know how it was!

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Steak Recipes from Barrie Hill Farms

Balsamic Blueberry Steak Crostinis

A calendar showing when crops are available at Barrie Hills Farm.

Slow Cooker Vegetable Soup

It really doesn’t get easier than Slow Cooker Vegetable Soup, right? Throw everything in the crockpot, set for 8 hours and dinner is ready when you get home. A healthy, satisfying dinner! And the house smells sooooo good!

Slow cooker vegetable soup in a large bowl

I’ve included barley in this recipe too for the bigger appetites in the family. And if your carnivores want more, pick up a rotisserie chicken on the way home to add more and stretch this recipe for an extra day. Best thing about this dish is that you can include any leftover veggies you happen to have in the fridge. In this day of rising food prices, we’ve got to make the most of our produce.

A spoonful of slow cooker vegetable soup

 

I’ve been chopping and freezing leftover veggies and storing them in the freezer for something just like this. You can even prep your veggies the night before so that it’s just a matter of tossing everything in the pot before heading out the door in the morning.

Slow Cooker Vegetable Soup

Throw everything in the crockpot, set for 8 hours and dinner is ready when you get home. A healthy, satisfying dinner! And the house smells sooooo good!
Cook Time: 8 hours
Total Time: 8 hours
Course: Soup
Cuisine: Canadian
Keyword: soup, vegetable soup
Servings: 8
Calories: 167kcal
Author: Robyn Gleason

Ingredients

  • 3 cloves garlic, minced
  • 2 bay leaves
  • 3 carrots, sliced thinly
  • 2 stalks celery, chopped
  • 2 cups frozen green beans
  • 1 cup pearl barley
  • 1 tsp smoked paprika
  • 1 tbsp fresh oregano (1 tsp if using dried)
  • 1 tbsp fresh thyme (1 tsp if using dried)
  • 14 ounce can of diced tomatoes, (fire-roasted would be nice too)
  • 8 cups low sodium, organic vegetable broth
  • 1 cup fresh parsley, chopped
  • 2 cups fresh baby spinach

Instructions

  • Combine all ingredients except parsley and spinach in the slow cooker, stirring to combine. Set for 8 hours on low.
  • Remove bay leaves and add fresh parsley.
  • Place a small handful of spinach on the bottom of each bowl, top with soup and serve.

Notes

Rice or pasta would work well instead of barley.

Nutrition

Calories: 167kcal | Carbohydrates: 37g | Protein: 5g | Fat: 1g | Sodium: 989mg | Potassium: 844mg | Fiber: 8g | Sugar: 10g | Vitamin A: 7860IU | Vitamin C: 48.3mg | Calcium: 84mg | Iron: 2.7mg
Tried this recipe?Let us know how it was!

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Soup Recipes from Barrie Hill Farms

Vegetarian Butternut Squash Soup

Asparagus Soup Recipe with Spinach and Garlic

Sweet Corn Soup

 

A calendar showing when crops are available at Barrie Hills Farm.

Sweet Corn Soup

Sweet corn from the farmers’ market is one of the best things about summer and when you include it in this scrumptious soup recipe, you’ll love the creamy goodness that seems to leap on to your spoon.

Sweet Corn Soup (Gluten-Free) | Barrie Hill Farms

You know I’m a huge fan of soup so when I saw this beautiful recipe in Debbie Adler’s latest cookbook,  Sweet, Savory & Free, I knew I had to make it.

Debbie Adler | Sweet, Savory & Free

All of Debbie’s fabulous recipes are plant based without any of the top 8 food allergens.  Best of all, they are delicious!

Her journey to embrace plant-based recipes has come through personal experience – her son has many food allergies – and she has consequently spent years researching the right foods for him, for her business (Sweet Debbie’s Organic Cupcakes) and for her readers.  This book is the result of hard work and dedication to discovering exactly what we need to eat to lead healthy lives.

Debbie Adler | Sweet, Savory & Free

And this beautiful corn is exactly what I need in my healthy soup!  With onion, garlic, celery and parsnips, this dish is a summer flavorfest.

Sweet Corn from Barrie Hill Farms

Sweet Corn Soup (Gluten-Free) | Simply Fresh Dinners

I can’t think of a better way to celebrate summer than a bowl of this healthy goodness that everyone can enjoy!

Sweet Corn Soup (Gluten-Free) | Simply Fresh Dinners

Sweet Corn Soup

Sweet corn soup is the kind of dish you can have year round but the best part of summer is the deliciously sweet corn from the farmers' markets and when you use it in this dish, you'll be thinking of the second bowl before you're even half-way through the first
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Soup
Cuisine: American
Keyword: sweet corn
Servings: 4

Ingredients

  • 1 ear of corn
  • 1 small yellow onion, chopped
  • 1/2 cup coconut aminos
  • 1 clove garlic, minced
  • 2 celery stalks, diced
  • 1 small parsnip, peeled and sliced
  • 3 tbsp nutritional yeast
  • 2 cups coconut milk
  • Reserved kernels from soup
  • 2 scallions, chopped
  • freshly ground black pepper

Instructions

  • Scrape the kernels from the corncob, set aside about 3 tablespoons, and add the rest to a large pot over medium heat. Add the onion and stir until fragrant, about 1 minute.
  • Add the coconut aminos, garlic, celery, parsnip, and nutritional yeast and cook, stirring occasionally, until the garlic is fragrant and the vegetables are slightly tender, about 2 minutes.
  • Add the coconut milk and bring to a boil.
  • Lower the heat, cover the pot, and let the soup simmer until the vegetables are fork tender, about 20 minutes.
  • Transfer the soup in batches to a high-speed blender and puree until smooth. You can also use an immersion blender.
  • o make the topping: Toast the reserved corn kernels in a skillet over medium heat for about 2 minutes.
  • Serve the soup immediately, topped with the toasted corn kernels, scallion, and a grind of black pepper.

Notes

SERVING SIZE: 2 CUPS
Calories 150; Total Fat 5.3g; Protein 6.3g;
Cholesterol 0.0g; Sodium 280mg; Fiber 6.9g;
Sugars 2.0g; Total Carbohydrate 24.0g
Tried this recipe?Let us know how it was!

What kind of soup do you make to celebrate summer?  Share your creations with us on Instagram by hashtagging #barriehillfarms and @barriehillfarms so we can sneak a peek into your kitchen!

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Corn Recipes from Barrie Hill Farms

Sweet Corn Salsa

 

When is Sweet Corn Available at Barrie Hills Farm?A calendar showing when crops are available at Barrie Hills Farm.