Sweet Corn Soup – Fresh and Summery Recipe

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!

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