There’s nothing better than making a delicious, warm bowl of soup during the fall when the weather is cool and the air is crisp. I love all things corn and nothing screams comfort food more than corn soup! I love the idea of incorporating sweet and savory, which is why this two-ingredient sweet corn soup recipe will become your go-to fall meal.
You’d be surprised to know that you don’t need cream to make a flavorful soup. The trick is to cook the cobs of the fresh corn in the soup after the kernels have been removed. Now you can make a soup that will not only warm you up on a cold day but also keep you feeling light since there’s no cream involved to weigh you down.
This recipe is adapted from Real Simple. Feel free to have some fun with this recipe and jazz it up to your liking! You can add as many garnishes like spring onions, garlic, or even rotisserie chicken on top. I wanted to bring a super easy and delicious recipe that would become one of your staples!
Sweet Corn Soup Recipe
8 organic ears of corn
1 stick of unsalted butter
6 cups of water
1 tablespoon of kosher salt
Optional for garnish: red chilies, black pepper, parsley, rotisserie chicken, lime juice, garlic, or green onions
Remove the husks and silk (stringy part) of each ear of corn. Keep the cob.
Using a sharp knife, slice the kernels from the stalk. Make sure to reserve one cup of sweet corn for garnishing the soup later.
In a large pot, melt the butter, then add the kernels and cook over medium heat until soft, this will take about 3 – 4 minutes.
Add salt, corn cobs and 6 cups of water and bring to a boil.
Reduce to a simmer, stir, and cook until corn is tender, it should take about 20 minutes.
Let cool and carefully remove the cobs and discard them.
Strain corn and make sure to keep the water. Place corn kernels and 3 cups of the corn water into a blender and puree. You can add more water if you want a thinner soup.
Pour into individual bowls and add optional garnishes: thinly sliced red chili, chopped parsley, pieces of roasted chicken, reserved pieces of sweet corn kernels, a squeeze of lime juice, and a crank of black pepper.
A RECIPE NOTE:
If you want the soup to be more savory try adding chicken stock or veg stock instead of water.
Recipe by guest contributor Lindsay Kinder, of Food La La, your go-to for the hows, whats, and whys of cooking healthy, but delicious food!
Photography by Erica Garlieb.
Yes, you can freeze corn soup as long as you let it cool before storing it. Once cooled transfer into a container then put in the freezer.
The soup will only thicken if you add flour to the broth.
Homemade soup typically lasts around 3 to 4 days in the fridge if properly stored.
A nice salad pairs well on the side with soup or even a rotisserie chicken.