Summer Corn Soup
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Smooth, creamy, and made without a drop of cream, this fresh corn soup is just as delicious hot as it is chilled.
With just a few simple ingredients, this corn soup is packed with fresh corn flavor and tastes like summer in a bowl. It’s delicious as is but easy to customize—try different fresh herbs, top it with chopped tomatoes or crisp bacon, or swirl in a little heavy cream for extra richness.
“What an easy and super tasty soup this was… it DOES taste like summer, and we enjoyed every bite.”
What You’ll Need To Make Summer Corn Soup
- Unsalted butter: Used to gently sauté the shallots and adds richness to the soup.
- Shallots: Provide a mild, slightly sweet onion flavor that complements the corn without overpowering it.
- Fresh corn: White or yellow corn both work well, though yellow corn gives the soup a prettier golden color. The cobs are simmered along with the kernels to extract as much corn flavor as possible.
- Low-sodium chicken broth: Forms the base of the soup. Using low-sodium broth lets you control the seasoning.
- Salt & black pepper: Season the soup and bring out the sweetness of the corn.
- Fresh basil & thyme: Stirred in at the end for freshness and a pop of herbal flavor.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Prep the corn: Husk the corn and remove the silks. Set one ear aside. Working one ear at a time, stand the corn upright in a large bowl and slice downward with a sharp knife to remove the kernels—the bowl will catch them as they fall. Break the scraped cobs in half and set aside.
Cook the shallots and corn: Melt the butter in a large pot and cook the shallots until soft and translucent. Add the stock, corn kernels, broken cobs, reserved whole ear of corn, and seasoning. Bring to a boil, then reduce the heat and simmer uncovered for about 10 minutes.
Blend the soup: Remove the whole ear of corn and set aside to cool. Continue simmering the soup for another 10 minutes, then remove and discard the cobs. Using an immersion blender, purée the soup until completely smooth. This takes a few minutes, so be patient.
Strain the soup: Set a fine-mesh sieve over a large bowl and pour in the soup. Using the back of a ladle, press the soup through the sieve in a circular motion, then discard the fibrous bits left behind.
Finish the soup: Return the strained soup to a clean pot. It should be smooth and creamy; if it’s too thick, add a little water or stock, and if it’s too thin, simmer until it reaches the desired consistency. Cut the kernels from the reserved ear of corn and stir them into the soup along with the herbs. Taste and adjust the seasoning, adding a pinch of sugar if the corn needs a little boost of sweetness.
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Summer Corn Soup
Ingredients
- 4 tablespoons unsalted butter
- 1 heaping cup chopped shallots, from 3 to 4 shallots
- 6 cups low-sodium chicken broth, best quality such as Swanson's
- 6 ears fresh corn (white or yellow are both fine, but yellow makes for a prettier soup)
- 1¼ teaspoons kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1½ tablespoons finely chopped fresh basil, for garnish
- 1½ teaspoons finely chopped fresh thyme, for garnish
Instructions
- Remove the husks and silks from the corn. Set one ear of corn aside. Use a knife to cut the kernels off of the remaining 5 cobs, then break the scraped cobs in half. Set aside.
- Melt the butter in a large pot over medium-low heat. Add the shallots and cook, stirring often, until soft and translucent, 8 to 10 minutes. Add the chicken stock, corn kernels, broken cobs, whole ear of corn, salt, and pepper to the pot. Bring to a boil, then reduce the heat to medium-low and cook uncovered for 10 minutes. Remove the whole ear of corn and set aside to cool. Cook the soup for 10 minutes more, then remove the broken cobs from the pot and discard.
- Off the heat, use a hand held immersion blender to purée the soup until very smooth. It will take a few minutes. (Alternatively, let the soup cool slightly and purée it in batches in a blender. Be sure to crack the lid or remove the center cap to allow steam to escape and cover with a dishtowel so it won't splatter.) Place a fine mesh sieve over a large bowl and pass the soup through, using a back of a ladle to push the soup through in circular motions. Discard the fibers and bits of kernels in the sieve. Return the strained soup to a clean pot. It should have a creamy consistency. If it's too thick, thin it with water or chicken stock; if it's too thin, cook over medium heat until thickened.
- Use a knife to cut the cooked kernels off of the cooled whole cob, then add the kernels to the soup along with the herbs. Taste and adjust seasoning with salt and pepper (if necessary, you can add a bit of sugar to bring out the corn's natural sweetness). Ladle the soup into bowls and garnish with tiny sprigs of fresh basil and thyme, if desired. Serve hot or cold.
Notes
- If you have a high-powered blender, like a Vitamix, you may be able to skip the step of straining the soup.
- Be sure to get fresh-picked corn and cook it as soon as possible. As soon as it is picked, corn starts converting sugar to starch, which reduces sweetness. If you're not going to cook it right away, store it in the refrigerator, as it slows down the conversion process.
- Freezing Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Really amazing soup – tastes creamy without adding any dairy or cashew cream! Shallots are the amazing key to this soup, I think – they give it amazing flavor without the more bitter taste of yellow onions. Holding onto this recipe for next summer as we are just about at the end of corn season for summer 2023
Jen, you’re amazing. I made your Summer Corn Soup but wasn’t prepared for how great it would be! I have a real dislike for creamy soups that are too thick; I like my soups brothy. This was brothy, full of flavor, and with the herbs, delivered on the tastes of summer. Easy to make — I kept to the recipe, especially as it was my first time making it —and I think it would be easy to adapt to either a nondairy or vegan version. I’m don’t follow either of those diets, but I entertain people who do! And finally, yes, this would be a great summer soup as a first course for either lunch or dinner. Before I tasted it, I was thinking of serving it with chili cornbread croutons and some crumbled bacon for guests. Now I’m not sure it needs anything to wow them!
I am a vegetarian, can I replace chicken stock with vegetable stock and which brand. Thanks
Hi Upsana, Yes, it’s fine to use vegetable stock instead. My favorite brand is Swanson. Hope you enjoy the soup!
I’m making the soup now and it tastes delicious but while immersion blending, it is so foamy! Is it too hot to blend?
Hi Susie, I suspect it’s not too hot — the immersion blender is just adding lots of air bubbles as it blends and making it look foamy. That will go away after a few minutes. Gently stirring it is likely to help it along. Hope you enjoyed it!
Wow, this soup is really, really good. It has a silky texture, tastes as if it was made with cream. Rich and light at the same time. I served it cold on a hot summer’s day. Perfect!
Can this soup be frozen? I love corn and want to serve it this fall for a family party.
Yes, it freezes nicely. See the bottom of the instructions for freezer-friendly instructions. 🙂
Bonjour Jenn,
Another winning recipe. This was SO GOOD. Right now it is the best season in Quebec for fresh sweet corn and will add this to my “end-of-summer” recipes.
We were 2 and almost finish the whole batch:)
Martine
What an easy and super tasty soup this was… it DOES taste like summer, and we enjoyed every bite. I love how you often have a unique “twist” or technique to make the recipes work so well… this time it was putting both the sheared cobs and another whole cob in to release their flavors… well done! I initially thought that there was too much of the squished kernels removed after straining, but I was wrong. The consistency was just right, smooth and creamy without using cream, and it made 4 medium-sized bowls for us. Perfect! I wouldn’t change a thing. Thank you!
Wow! This is summertime at it’s best. If I owned a cafe I would have this as the soup special all summer long. Have to say, some bacon on top may be the move next time but it truly is so elegant and packed with flavor. Jenn has done it again!
Absolutely delicious! Just be careful not to add too much thyme.