Corn Soup

Corn Soup

Print Friendly, PDF & Email

Corn Soup prepared from both the stripped corn cobs 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 soup that is a beautiful butter yellow in color. Make this soup at least a day in advance, so it is really cold and the flavors have a chance to mellow.  I like to add snipped fresh chives or scallions and homemade croutons right before serving. Enjoy!
Prep time: 30 minutes

Corn Soup

By Gloria Kobrin Published: June 30, 2014

  • Yield:

  • 12 Servings


  • 12 cups water
  • 10 ears fresh corn shucked
  • 6 tablespoons coconut oil
  • 2 large sweet onions peeled and thinly sliced
  • 1 teaspoon 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


  • 6 quart soup pot with cover
  • long handled tongs
  • fine strainer
  • large mixing bowl
  • medium saucepan with cover
  • medium skillet
  • electric food processor with steel knife inserted
  • slotted spoon


  1. 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.
  2. Melt two tablespoons coconut oil in saucepan. Add onions. Sprinkle with 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!
  3. Remove one cup of corn kernels from the rest and set them aside. Pour remaining corn, diced potato, onions, and wine into 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. Taste. Add salt, 1/4 teaspoon at a time, until you are happy with it. Set soup aside.
  4. Melt one tablespoon coconut oil in the same saucepan in which you cooked the onions. 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.
  5. To serve soup: Fill each soup bowl with chilled Corn Soup. Garnish with a pinch of chives. Enjoy!