Summer Corn Soup Recipe

Summer Corn Soup

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Ingredients

  • 6 ears of fresh summer corn, shucked
  • 2 teaspoons olive oil
  • 1 each medium yellow onion, small dice
  • 1 each large shallot, small dice
  • 1 each jalapeƱo or other hot pepper, depending on your taste, minced
  • cloves of garlic, minced
  • 1/2 medium red bell pepper, small dice
  • 2 cups whole milk
  • 2 cups chicken stock
  • 1 1/2 teaspoons whole cumin seed
  • 3/4 teaspoon Kosher salt
  • 1/2 teaspoon sugar

  • fresh cilantro

  • 2-3 fresh limes
  • freshly ground black pepper

How to make Summer Corn Soup


  1. With a very sharp knife, cut corn kernels from the cob. This should yield about five cups of kernels. Reserve the cobs.
  2. In a large, heavy stockpot, combine the olive oil, onion and shallot and cook over medium-low heat, covered, until the onions are translucent.
  3. Stir in the corn and cook for about 4 minutes longer.
  4. Stir in the garlic, peppers, and cumin seeds and cook, stirring occasionally, until the cumin is very fragrant.
  5. Add the salt, sugar, stock, milk and reserved cobs.
  6. Bring to a boil, reduce to a simmer, and cook, covered, until the corn is very tender, about 20 to 30 minutes.
  7. Remove corncobs and puree at least 50% of the soup. I recommend using an immersion blender, though a food processor or blender will get the job done just fine. If using either of the latter two, exercise caution moving the very hot soup around.
  8. Season to taste with black pepper.
  9. Garnish with freshly minced cilantro and a squeeze of lime juice.

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  • yongfook
    yongfook says

    loving all the summer-themed recipes!

  • gingerlu
    gingerlu says

    This is close to what my grandma makes- she calls it corn chowerder! She adds tomatoes, hot sliced hot dogs, carrots, and whatever makes it good. It's a winner! Instead of milk- try using creamed corn as well as regular corn.

  • goodangela
    goodangela says

    I made this recipe last week with some delicious fresh local corn and it didn't disappoint - thank you! I did make one change, and that was using what I had in the fridge - buttermilk (and only about a cup and change) - instead of milk.

  • wolfienuke
    wolfienuke says

    I made this also, and I wish I took a picture. I also call this a summer corn chowder. It came out amazing! The cilantro goes very well with the chowder. It made about 5 or 6 servings. I garnished some of the red pepper as well, since I like to show the ingredients off with a visual component. Next time, I will strain most of the fibrous bran before adding the puree back into the soup. This will give it a more soup texture vice creamed-corn texture that this had. Thanks for the recipe!

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