I’m back, bitches! I’ve been home from our amazing Europe trip for over a week but I’ve been having a very difficult time getting back into the swing of things. I was sure I’d have a recipe post up before now but apparently my creativity is still on vacation. I’m still sorting through all of our Germany and Prague photos and plan to share some of them in my next post so keep an eye out.
In the meantime, I have an amazing summer corn soup recipe to share with you. If it’s hot and humid where you are, soup might not be what you’re craving but this isn’t a recipe that can be enjoyed properly in the colder months. The secret is fresh, sweet, summer corn as well as the cobs themselves, which I use to make a stock.
Corn stock takes this soup to the next level. It’s rich and creamy without the use of butter or heavy cream. I used chicken stock for some added savoriness but for a vegetarian soup simply use vegetable stock. As always, I highly recommend using homemade stock. If that’s not possible, use a low sodium store-bought stock.
Summer Corn Soup
Ingredients
- 8 ears fresh corn
- 2 quarts water
- 1 tablespoon extra virgin olive oil
- 2 cups yellow onion, diced (approximately 1 medium/large onion)
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 2 cups chicken or vegetable stock, preferably homemade or low-sodium
- optional garnish: creme fraiche and chives
Instructions
- Slice the kernels from each corn cob and place in a bowl. Set aside.
- Break each corn cob in half and place in a large dutch oven or stock pot. Cover the cobs with 2 quarts of cold water. Bring the water to a boil and turn the heat to low. Simmer, uncovered, for 40 minutes.
- While the corn cobs are simmering, heat the olive oil in a large pot over medium low heat. Add the onions and cook until translucent, approximately 2 minutes, then add the garlic, salt and reserved corn. Cook for several minutes until the corn is soft, stirring frequently, and then remove from the heat and cover.
- Once the corn cobs have finished simmering, strain the liquid and add 2 cups of it to the corn mixture along with 2 cups of stock. If the corn stock has reduced to less than 2 cups, simply add more stock or plain water. Simmer the ingredients together over medium heat for an additional 15 minutes, covered.
- Ladle the soup into a blender and puree in batches. Press the soup through a food mill or fine mesh strainer. Season with salt and pepper to taste. If a thinner consistency is desired, add additional stock (use the corn stock if there’s any leftover).
- If using, garnish with creme fraiche and chives before serving.
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
I just brought home a few ears of sweet corn from work (we get it weekly throughout August from one of the farms in our small town)–This soup looks like just the thing to make with them (I might have to top it with some crumbled bacon, though)!
Yum! I love corn soup. This sounds so great, Jennifer (even though it’s a tad hot where I am right now)! Can’t wait to see photos from your trip!
Love the natural sweetness of the corn! Yum!
i wish i could ship you my corn from my dad’s farm. it is so sweet its almost like candy- however, you don’t need my corn to make this soup bc it looks out of this world outstanding. So delicious and flavorful. yum
not sure if my comment went through or not but I was just saying how much I love this soup and corn is one of my favorite ingredients to use particularly bc I grew up with a corn farmer as a dad!
Dude, that has to be the best opening line for a blog post ever…I laughed so hard! Welcome back :)
I’m proud to be one of your b#@$%&#. :)
loving the look of this soup.. definitely perfect for summer!
It’s SO NICE to have you back, sweets!!! The soup sounds absolutely dreamy!
I love soups, and totally loving that this one is perfect for summer!
What a fab soup, I love that you use the cobs in the stock – brilliant!
So light and easy and perfect for a mild Australian winter. Beautiful photos, too!
So glad you’re back from your Praha adventure!! This Czech girl is very jealous of your time over there, it’s been too long for me!! But I’m glad you’re back and this recipe is a good one to come back with!
It’s four thousand degrees here with a humidity of 214% so I’m pinning this for hopefully maybe… 6 weeks from now? Am I living in a dream world? Gorgeous, as always.
I’m definitely picking up some corn from the farmer’s market the next chance I get. This soup looks amazing.