Summer Corn Soup

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Equally delicious warm or chilled, this summer corn soup tastes just like creamy corn on the cob. The perfect way to enjoy that last crop of summer corn!

The dog days of summer are upon us, and with that an abundance of corn on the cob, piles of tomatoes and tons of squash and zucchini. My herb garden has flourished this summer and I’m adding herbs by the handful to pretty much every dish…salads, simple grilled vegetables, marinades and soups.

Yes, SOUP in the summer!

As much as I like cozying up with a bowl of soup in the cooler months, I love the comfort of soup just as much in the summer. And this summer corn soup hits the spot!

We spend the bulk of the summer at the shore where we have a bunch of little fish shacks sprinkled around. We often swing by to pick up fresh fish or crab for dinner and the occasional quart of bisque or chowder. Even on a hot day there’s something about a cup of chowder that is almost necessary when you’re so close to the ocean.

I was tempted to make a cold, chunky, tomato gazpacho but changed my mind when I saw big baskets of fresh corn delivered to the farmers market.

I knew that freshly shucked corn would make the sweetest summer corn soup. And it did.

Let’s squeeze all the flavor out of those cobs!

The flavor of this summer corn soup is delicate but vibrant. After the kernels are cut off the cob, I simmer the cobs in stock to pull out as much corniness as possible. Don’t skip this step, it’s essential to add depth of flavor to the finished soup.

Leave the stock to gently simmer while you prep the rest of the ingredients and cook down the vegetables.

Once the soup comes together and simmers for about 15-20 mins, puree it until it reaches your desired consistency (I like a little texture) and stir in the sour cream. I prefer sour cream to heavy cream or half and half because it adds just a little acidity to balance the sweetness of the corn.

We ate ours warm from the stove for dinner, but I found the leftovers were just as good pulled from the refrigerator and served chilled the following day.

Either way, it’s a soothing, summery bowl of comfort.

Let’s make Summer Corn Soup

1. Cut the kernels off of the cobs. Reserve the kernels. Simmer the cobs in the stock while you prepare the rest of the soup.
2. Sauté the yellow peppers and celery in olive oil until it begins to soften.
3. Add the onion and garlic to the pan and continue to cook until soft.
4. Remove the cobs from the stock and discard. Add the stock and reserved kernels (reserve a handful of kernels for garnish) to the sautéed vegetables.
5. Stir in the fresh herbs and simmer, covered 15-20 mins.
6. Puree and add the sour cream. Season generously. Serve warm or chilled.

Tips for success

• To cut the kernels off of the cobs with little mess, place a small bowl inverted into a large bowl and stand one ear of corn up vertically on the bowl. Use a sharp knife to cut the kernels off in a downward motion.
• Simmering the cobs in the stock while you sauté the vegetables pulls as much corn flavor from the cobs as possible.
• When you sauté the vegetables, cook until soft without getting much, if any, color on them. We’re looking for light and bright yellow soup, not brown or gray.
• This soup will definitely have a little texture because of the pureed corn. Blend it to your desired consistency, and you can even strain it if you want it completely smooth.
• I like the flavor of sour cream to add both creaminess and a little tang, but you can use heavy cream if you want a more decadent soup.
• Reserve a handful of fresh corn kernels and a sprinkle of herbs for garnish. It makes a pretty presentation.

More Tasty Soups

• New England Clam Chowder 
• Carrot Ginger Soup
• Roasted Butternut Squash and Apple Soup
• Roasted Fennel and Cauliflower Soup
• Roasted Mushroom Soup

5 from 1 vote

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Summer Corn Soup

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Equally delicious warm or chilled, this summer corn soup tastes just like creamy corn on the cob. The perfect way to enjoy that last crop of summer corn!

Course: Soup

Cuisine: American

Keyword: corn soup

Servings: 6 Servings

Calories: 254 kcal

Author: Cathy Roma | What Should I Make For...

Ingredients

• 8 ears of corn, husked
• 1 quart chicken or vegetable stock
• 2 cups water
• 2 Tbsp extra virgin olive oil
• 1 yellow bell pepper, seeded and diced
• 2 stalks celery, trimmed and chopped
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 tsp fresh thyme, minced
• 2 tsp fresh parsley, minced
• 1/2 cup sour cream,
• Kosher salt and white pepper
• To garnish: sour cream, steamed corn kernels, fresh thyme, and parsley

Instructions

1. Cut kernels off of the cob, reserving the cobs.

2. Place the cobs in a large saucepan and cover with stock and 2 cups water.
3. Cover and heat over low. While the stock simmers, heat the oil over medium heat in another large pot or dutch oven.
4. Add the peppers and celery to the oil and reduce the heat to medium/low. Cook the peppers and the celery for 3-4 mins. Add the onion and the garlic and cook another 5-6 mins. Season with kosher salt. Don't get any color on the vegetables, just cook them until they're softened.
5. Remove the cobs from the stock (you can discard them) and add the stock and the corn kernels (reserving 1/4 cup for garnish) to the onion mixture.
6. Add the herbs, season with salt and pepper, cover and simmer for 15-20 mins, stirring occasionally.
7. Puree with an immersion blender or in batches in a blender until smooth(ish), but still with a little texture. Add the sour cream and puree until blended.
8. Season to taste with salt and pepper. Garnish and serve warm or chilled.

Recipe Notes

• To cut the kernels off of the cobs with little mess, place a small bowl inverted into a large bowl and stand one ear of corn up vertically on the bowl. Use a sharp knife to cut the kernels off in a downward motion.
• Simmering the cobs in the stock while you sauté the vegetables pulls as much corn flavor from the cobs as possible.
• When you sauté the vegetables, cook until soft without getting much, if any, color on them. We're looking for light and bright yellow soup, not brown or gray.
• This soup will definitely have a little texture because of the pureed corn. Blend it to your desired consistency, and you can even strain it if you want it completely smooth.
• I like the flavor of sour cream to add both creaminess and a little tang, but you can use heavy cream if you want a more decadent soup.
• Reserve a handful of fresh corn kernels and a sprinkle of herbs for garnish. It makes a pretty presentation.

Nutrition Facts

Summer Corn Soup

Amount Per Serving

Calories 254 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Cholesterol 14mg5%

Sodium 275mg12%

Potassium 620mg18%

Carbohydrates 32g11%

Fiber 3g13%

Sugar 11g12%

Protein 8g16%

Vitamin A 455IU9%

Vitamin C 47.5mg58%

Calcium 44mg4%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in August 2017 but was republished with tips and step by step photos in August 2019.