Go Back
+ servings
5 from 1 vote
Two bowls of summer corn soup garnished with fresh parsley and a sprinkle of corn.
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
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.