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Sweet kernels of summer corn transform into this wonderfully creamy corn soup that is both comforting and fresh. The recipe has become a favorite for my family’s outdoor gatherings, and it works beautifully as an appetizer or a light meal with crusty bread.
I made this soup for the first time when I had extra corn from the farmers market and it completely wowed my friends with how naturally sweet and silky it turned out. Now I make it for potlucks every summer and there are never leftovers.
Ingredients
- Fresh corn: brings natural sweetness and creamy texture. Seek out ears that feel heavy and have bright green husks
- Extra virgin olive oil and butter: together create depth and help sauté vegetables evenly
- Sweet yellow onion: forms the base of savory flavor. Look for firm onions with shiny skin and no soft spots
- Garlic: adds subtle warmth. Fresher cloves make a huge difference
- Low sodium chicken broth: keeps the soup balanced. Taste for richness before buying
- Yukon gold or russet potatoes: give body and silkiness. The starchier the better
- Bay leaves: provide gentle herbal aroma
- Kosher salt: boosts all the fresh tastes
- Bacon: adds smoky savoriness in the topping. Thick cut renders best
- Fresh rosemary for the topping: brings brightness. Pick sprigs that are deep green and fragrant
- Finely diced onion in the topping: caramelizes for extra sweetness
Step-by-Step Instructions
- Microwave the Corn:
- Cook three ears at a time in the microwave on high until steaming but still bright about four and a half minutes. Let cool before handling
- Prep the Corn:
- Pull back the husks and silk then snap them off at the base. Cut off kernels with a sharp knife and set aside half a cup for the garnish. Break cobs in half
- Sauté the Base:
- Melt oil and butter in a large soup pot over medium heat. Add chopped onion and cook for three to four minutes until translucent but not browned. Add minced garlic and cook another minute to release their fragrance
- Simmer the Soup:
- Add chicken broth potatoes bay leaves salt and broken corn cobs to the pot. Bring to a boil then cover and drop to a simmer. Cook for twenty minutes or until potatoes collapse when pressed
- Blend the Soup:
- Remove bay leaves and cobs and let the soup cool for a few minutes. Blend the soup plus all but the reserved corn until very smooth about two to three minutes. Do this in batches so everything gets perfectly velvety
- Finish and Garnish:
- Return blended soup to the pot. Taste and adjust seasoning with more salt or pepper if you like. Thin with bonus broth for your perfect texture. Keep warm on low
- Make the Topping:
- Cook diced bacon in a skillet until crisp and rendered. Add diced onion and cook until golden. Stir in reserved corn kernels and rosemary to release aroma. Scatter this aromatic topping over each bowl when serving
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I have always loved the extra sweetness you get from microwaving the corn first so every bite tastes like summer. Often my children ask to spear extra crispy bacon bits right from the pan before we even hit the table.
Storage Tips
Store cooled soup in airtight containers in the fridge for three to four days. For longer storage freeze in smaller batches for up to three months. Reheat gently on low heat to preserve the creamy texture. The topping is best prepared fresh just before serving so keep it in a separate container if you plan to store leftovers.
Ingredient Substitutions
Vegetarians can swap chicken broth for quality vegetable stock. You can skip bacon for a plant-based version and try topping with toasted pumpkin seeds or a swirl of coconut cream. If you are out of fresh rosemary thyme makes a lovely alternative with its gentle herbal notes.
Serving Suggestions
This soup shines as a starter for late summer dinners but it is also filling enough for a meal with a green salad and toasted baguette. Sometimes I add a handful of shredded chicken or cooked quinoa for an extra protein bump.
Corn Soup Story
Corn-based soups have a rich tradition in American cooking as a clever way to stretch summer bounty across seasons. I find myself thinking of family trips to local farms and the joy of prepping fresh cobs with the kids. This version highlights all that homegrown flavor while being elegant enough for company.
Recipe Questions & Answers
- → Can I use frozen corn instead of fresh?
Yes, frozen corn can be substituted for fresh when out of season. Thaw and drain before use for best texture.
- → How do I achieve a silky smooth texture?
Blend the soup in batches until very smooth. Strain for extra creaminess if desired, removing any remaining solids.
- → What other toppings complement this dish?
Try a dollop of sour cream, fresh herbs like chives or parsley, or a sprinkle of shredded cheese for added flavor.
- → Is there a vegetarian option?
Omit the bacon and use vegetable broth instead of chicken broth to make it vegetarian-friendly. Add extra herbs for depth.
- → Can I prepare this ahead of time?
Yes, make the soup up to two days in advance and store covered in the fridge. Reheat gently before serving and add toppings.
- → Will other potatoes work?
Yukon gold and red potatoes also work well, providing a creamy consistency and mild flavor to the soup base.