Instructions: In a blender blend the corn, the broth, the scallion, and the thyme until the mixture is smooth. Strain the mixture through a sieve set over a bowl, pressing hard on the solids, discard the solids, and stir in the half-and-half and the parsley. Season the soup with salt and pepper and chill it, covered, for 1 hour, or until it is cold.

Makes about 4 cups, serving 4.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.