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summer corn soup

A bright and creamy summer corn soup, perfect for using up fresh seasonal corn. This refreshing soup is quick to make and bursting with sweet corn flavor, making it an ideal light meal or appetizer.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 cups fresh corn kernels from about 6-8 ears
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 cup whole milk or half-and-half for richer soup
  • 2 tablespoons unsalted butter
  • 0.5 teaspoon salt or to taste
  • 0.25 teaspoon black pepper freshly ground, or to taste
  • 0.25 teaspoon red pepper flakes optional
  • 2 tablespoons fresh chives chopped, for garnish

Method
 

Preparation Steps
  1. Melt butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
  3. Stir in the corn kernels and vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low and cook for 10-12 minutes, or until the corn is tender.
  4. Carefully transfer about half of the soup mixture to a blender and blend until smooth. Alternatively, use an immersion blender directly in the pot and blend about half of the soup until smooth, leaving some whole kernels for texture.
  5. If using a regular blender, return the blended soup to the pot. Stir in the milk and heat gently until warmed through. Do not boil the soup after adding the milk.
  6. Season the soup with salt and black pepper to taste. Adjust seasonings as needed.
  7. Ladle the warm summer corn soup into bowls. Garnish each serving with fresh chopped chives and serve immediately.

Notes

For an extra boost of flavor, you can lightly char some of the corn kernels on a grill or in a hot skillet before adding them to the soup. If you prefer a thicker soup, you can reduce the amount of broth slightly. This soup can be made ahead and reheated gently; add a splash more milk or broth if it's too thick.