Fresh Corn Soup
This corn soup is a delicious way to enjoy summer-fresh corn. The magic is in simmering the corn cobs in the soup so every last bit of flavor is extracted. I like to garnish this summer corn soup with sauteed corn, crispy bacon, and chives for the finishing touch.
This might be controversial, but I’m not really a fan of corn on the cob as a side dish. Well, I should say I love summer-fresh corn, but I’m one of those “cut-the-kernels-off-please” people because it’s just easier to eat that way.
But, to counter all of that negativity, I am a fan of this corn soup made with corn straight off the cob and a handful of other ingredients that combine to make the freshest, summery soup ever. Pretty to look at and easy to eat, not to mention delicious – this is how I like to do corn in the summer.
I first shared it back in 2014 after I discovered a recipe from the brilliant Dorie Greenspan, but since then, I’ve simplified it a bit and now make it the way I’m sharing it today.
Ingredients
- Corn on the cob – Fresh corn, with the silks and husks removed, is the key to this recipe. The freshness really shines through in the soup. That said, you can use frozen corn kernels if corn is out of season, but the soup won’t have as much flavor if you don’t have the cobs to simmer.
- Unsalted butter
- Chopped yellow onion
- Roughly chopped garlic
- Fresh thyme
- Whole milk – I prefer whole milk, but 2% will work. Just keep in mind that the soup won’t be as rich. I don’t recommend using skim milk because you need some fat for flavor. For a really decadent experience, add a splash or two of heavy cream.
- Water
- Salt
- Bacon
- Sliced chives
How to Make It
What I love about this soup is how it’s made – you use both the kernels and the cobs, so the soup is infused with fresh corn flavor. Of course, you don’t eat the cobs – you toss them once you’ve extracted their flavor before you puree the soup. It’s such a great way to take advantage of the whole vegetable.
I love to garnish the soup with sauteed corn, crispy bacon, and fresh chives. The combination pairs perfectly with the sweet corn soup.
Recipes with corn
Corn Salsa | Black Bean Corn Salad | Cilantro-Butter Shrimp Pasta | Cowboy Guacamole
Fresh Corn Soup
This simple corn soup is a delicious way to enjoy summer-fresh corn. The magic is in simmering the corn cobs in the soup so every last bit of flavor is extracted. Garnish with bacon and chives for a bowl that’s almost too pretty to eat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: approximately 4 cups of soup 1x
- Category: Soup
- Method: Simmer
- Cuisine: American
Ingredients
- 4 large ears of corn, husks and silks removed
- 2 tablespoons unsalted butter
- 1 yellow onion, chopped
- 3 large garlic cloves, roughly chopped
- 4 sprigs fresh thyme
- 3 cups whole milk
- 1 1/4 cup water
- 1/2 teaspoon salt, plus more to taste
- 4 slices of bacon
- 2 tablespoons sliced chives
Instructions
- Slice the end off the end of each ear of corn so that they can stand on one end. Place one ear standing on end in a shallow bowl or baking dish. Slice the kernels off the corn cob by running a sharp knife down the length of the ear. Repeat with the other pieces of corn, and keep the corn cobs handy.
- Remove 1 cup of the kernels and set it aside. You will cook them later and use them to garnish the soup.
- In a large pot, melt the butter over medium heat. Add the onions and cook them for a few minutes or until they start to soften. Add the corn kernels (except for the 1 cup you reserved) and garlic, and cook them with the onions for a few minutes.
- Add the thyme sprigs (you don’t need to pull the leaves off), milk, water, and salt. Stir and then place the corn cobs in the soup. Bring the soup to a boil and, once boiling, reduce the heat to maintain a low simmer. Simmer the soup for 30 minutes.
- While the soup cooks, prep the garnishes. Cook the bacon in a skillet until it’s crispy. Leave the bacon fat in the pan and transfer the bacon to a plate lined with a paper towel. Once cooled, finely chop it.
- In the same skillet, cook the reserved corn kernels in the bacon fat for about five minutes or until they are crisp-tender. Take the skillet off the heat and set it aside.
- Once the soup has simmered, remove the cobs and the thyme sprigs and discard them. Puree the soup using an immersion blender or a regular blender. If you use a regular blender, be sure to cool the soup before blending it, and then you can rewarm it in the same pan.
- Ladle the soup into bowls. Pile the cooked corn kernels in the center and sprinkle the chopped bacon and sliced chives over the top.
Notes
Leftover soup will keep for two to three days in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 417
- Sugar: 19.7g
- Sodium: 581.5mg
- Fat: 24.8g
- Saturated Fat: 11.2g
- Unsaturated Fat: 11.8g
- Trans Fat: 0g
- Carbohydrates: 39.3g
- Fiber: 3.5g
- Protein: 14.6g
- Cholesterol: 52mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
More Soup Recipes
I hope you grab some summer fresh corn before it’s too late! You are going to want to try this corn soup, and if you wait, you might miss out. Summer won’t last forever, friend.
Happy soup-making!
This post has been updated from the archives. It was first published in July 2014.
This was sooo good! Has a really great flavor