Fresh Corn Soup prepared from the corn cobs, corn husks and the corn kernels is chock full of flavor. When the corn, caramelized onions and potato are simmered and puréed together, they yield a delicious Spring/Summer Corn Soup that is a beautiful butter yellow in color. Make this soup at least a day in advance, so the flavors have a chance to mellow.
Fresh Corn Soup is delicious either hot or cold. I don’t like it at room temperature. If you’re serving it cold, be sure it is refrigerated overnight and the soup is very cold. If you prefer it hot, make it very hot. I love it both ways. Add snipped fresh chives or scallions and homemade croutons right before serving. Enjoy!
For a recipe based on canned corn rather than fresh, try this: Corn Pudding
Prep time: 30 minutes
Fresh Corn Soup
By Published: June 30, 2014
Yield:
- 12 Servings
Ingredients
- 12 cups water
- 10 ears fresh corn shucked
- 3 tablespoons coconut oil
- 2 large sweet onions peeled and thinly sliced
- 3 teaspoons Salt
- 1 large Yukon Gold potato peeled and diced
- 1/2 cup Dry White Wine
- small bunch Fresh Thyme tied with twine
- 1 small bunch fresh chives rinsed and minced
Equipment
- 6 quart soup pot with cover
- long handled tongs
- fine strainer
- large mixing bowl
- small skillet
- electric food processor with steel knife inserted
- slotted spoon
Directions
- Fill soup pot with water. Bring to a boil. Carefully, drop corn into the water. Let water return to a boil, cover and boil for five minutes. Using long handled tongs, remove corn from pot and set aside to cool. Reserve cooking water. When corn is cool enough to touch, cut off all the kernels and set them aside. Place cobs back in the water. Return to a boil, cover pot and reduce heat. Simmer for 30 minutes. Strain liquid into large mixing bowl. Set aside.
- Melt two tablespoons coconut oil in soup pot. Add onions. Sprinkle one teaspoon of salt and stir until onions are coated with oil. Stir well over medium-high heat until onions have caramelized and turned golden brown. This can take 20-30 minutes. You don't want to have the heat too high and burn the onions!
- Remove one cup of corn kernels from the rest and set them aside. Add remaining corn, diced potato, two teaspoons of salt, and wine to onions in soup pot. Simmer until the wine has almost completely evaporated. Add strained corn broth and thyme to this mixture. Cover pot and simmer until potatoes are tender-about 20 minutes. Remove thyme. Let corn soup cool before puréeing it. two cups at a time in processor until it is very smooth.
- Melt one tablespoon coconut oil in a small skillet. Sauté the reserved cup of corn kernels until they have browned. Remove them from the saucepan with a slotted spoon and add them to the corn soup. Chill soup overnight.
- To serve soup: Serve Corn Soup hot or cold. Garnish with a pinch of chives. Enjoy!
