Corn Soup


Chef Jeremy Sewall takes a summer staple to the next, tasty level in this simple recipe for corn soup. Whip up a batch and enjoy on a cool summer evening or stock up the freezer to enjoy the flavors of the season throughout the year.


Servings: 4


  • 2 shallots, sliced
  • 1 white onion, sliced
  • 1 white leek, sliced and washed
  • 6 ears corn
  • 1 potato, peeled and chopped
  • 1 cup heavy cream
  • 3 tablespoons olive oil
  • salt
  • pepper


  1. Shave all of the corn off the cob and set aside.
  2. Put the cobs in a pot and cover with cold water.
  3. Let the cobs cook for 30 minutes.
  4. Strain the corn stock and set aside, for use later.
  5. Sweat the onion, leek, shallots and potato in olive oil over medium heat for about 5 minutes.
  6. Then add the corn and cook for three minutes while stirring frequently; make sure vegetables are somewhat colorless and slightly translucent.
  7. Take the corn stock that you had previously set aside and add it to the vegetables covering everything by about two inches.
  8. Simmer this for about 10 minutes, add the cream and simmer for 10 minutes more.
  9. Remove it from the heat and let it sit for about an hour at room temperature.
  10. Puree it thoroughly, using a blender or food processor.
  11. Strain and chill.
  12. Salt and pepper to season to taste and heat through as needed.

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