Ingredients:
Fresh Corn:
- 6-8 ears of sweet corn, shucked and kernels removed (or substitute frozen/canned if out of season)
Aromatics:
- 1 medium onion, diced
- 2-3 cloves garlic, minced
Butter:
- 4 tablespoons (substitute olive oil or vegan butter if preferred)
Thickener (optional):
- 1 medium potato, peeled and diced
Broth:
- 5-6 cups vegetable or chicken broth
Flavorings:
- 1 teaspoon dried thyme or 2 sprigs fresh thyme
- ½ teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper to taste
Cream/Milk (optional):
- ½ – 1 cup heavy cream, half-and-half, or milk for richness
Fresh Garnishes:
- Chopped chives, basil, parsley, green onions
Instructions
Prep the corn:
- If using fresh corn, carefully cut the kernels off the cob. Try to capture some of the corn “milk” for extra sweetness.
- Reserve a small portion of kernels for garnish if desired.
Cook Aromatics:
- In a large pot, melt the butter over medium heat.
- Add the onions and cook until softened, about 5 minutes.
- Add garlic and cook for an additional minute until fragrant.
Add potato (optional):
- If using potato, add it to the pot and cook for 2-3 minutes, stirring occasionally.
Simmer Corn and Broth:
- Add the corn kernels, thyme, paprika (if using), broth, and a generous pinch of salt and pepper.
- Bring to a boil, then reduce heat to a simmer. Cook until the corn is tender, about 15-20 minutes (less if using frozen corn).
Blending (Choose Your Style):
- Chunky: Remove about a cup of soup (corn, potato, broth) and set aside. Puree the rest in a blender or use an immersion blender in the pot until coarsely blended. Return reserved portion for texture.
- Smooth: Puree the entire soup until completely smooth.
Add Creaminess (optional):
- If desired, stir in cream, half-and-half, or milk.
- Adjust the consistency with additional broth if necessary.
- Taste and season with salt and pepper.
Finish and Serve:
- Remove thyme sprigs (if using fresh), ladle the soup into bowls, and garnish with your choice of fresh herbs, a swirl of cream, and reserved corn kernels.
Customization Tips
- Spice it up: Add a pinch of red pepper flakes or chipotle powder for heat.
- Cheese Please: Stir in shredded cheddar or crumbled goat cheese at the end.
- Other additions: Try topping with crispy bacon bits, diced avocado, or roasted red pepper.
- Vegan: Substitute the butter and cream/milk with non-dairy alternatives. Omitting the potato and using a bit of cornstarch slurry will help with thickening.
Notes on Fresh Corn Selection:
- Look for corn with bright green husks and moist silk. The ears should feel plump.
- Peel back a small part of the husk to check for bright yellow, tightly packed kernels.
Enjoy this fresh and flavorful soup!
