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.
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
- 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 in 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.
Recipe adapted from Bon Appetit
- Category: Soup
- Method: Simmer
- Cuisine: American
- 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
Keywords: fresh corn soup