Sweet Corn Soup


Servings: 4


  • 8 ears of corn, shucked, kernels removed and reserved and cobs reserved separately
  • 4 tablespoons canola oil or butter
  • 1 teaspoon salt
  • water


  1. Place the reserved corncobs in a non-reactive stockpot or sauce pan large enough to hold them. Cover the cobs barely with cold water. Bring to a boil over high heat, reduce the heat to a simmer and cook, skimming any impurities that rise to the top. Simmer for 30 minutes, then strain through a fine mesh strainer. Chill immediately.
  2. Meanwhile, in a non-reactive pan large enough to hold the corn kernels at a depth of about one inch, add the oil or butter and heat over a medium flame. Add the corn kernels and salt, and cook the kernels, covered with a tight lid, over medium-low heat. Stir the mixture frequently until tender. Do not allow the kernels to brown.
  3. When the corn stock and kernels are both done, cover the kernels with the stock by about 1 inch. Reserve the rest of the stock. Cook over medium heat until the corn is very, very tender.
  4. Puree the soup as fine as possible in a blender or food processor. Strain through the finest possible strainer. Adjust the texture with the extra corn stock and the flavor with a little salt as necessary.

You may also be interested in