Creamy Corn Soup

Fresh corn season is short. Creamy corn soup is one of the best ways to use it. Sweet summer corn, potatoes, leeks, butter, cream, and a good blender are all you need. What comes out is silky, sweet, and savory in a way that makes people ask what's in it.

Serve it warm or cold, making it work equally well in a shot glass at a cocktail party or poured tableside at a sit-down dinner.

Why You Will Love This Recipe

• It highlights peak corn season in the best possible way.
• Its silky, smooth texture works hot or cold, casual or dressed up.
• One recipe with three serving styles for three different occasions.
• My husband swipes the bowl. That's the review.

What Is Creamy Corn Soup?

This is a pureed vegetable soup built around fresh summer corn. It's not a chowder with chunks of potato. It's not a cream-of-corn from a can. It's a blended soup, strained until smooth, finished with cream, and seasoned simply so the corn carries the flavor.

Ingredients

Here are the ingredients needed to make this creamy corn soup!

• Corn: Six ears of fresh corn on the cob are needed. I don't substitute frozen corn here because its flavor is inconsistent. You'll need about 4½ cups of kernels once shucked.
• Corn Stock or Water: Water works here, and the soup will still taste like corn. But if you want to take it further, corn stock made from the cobs you're already cutting is worth the extra step. My corn stock recipe uses what most people throw away and adds a layer of flavor you can't get any other way. Make it the day before or earlier in the morning.
• Leek: Use only the white and pale green parts. The dark green tops are tough. Rinse well after chopping because leeks trap a lot of dirt between their layers.
• Red Potatoes: Potatoes are a common ingredient in chowders and are added here to help build body for the soup without making it excessively thick.
• Butter & Heavy Cream: Optional, but worth adding if you want a more luxurious texture.

See the recipe card below for ingredient measurements.

Equipment

High-Speed Blender: A Vitamix or similar high-speed blender breaks down the corn fiber and roughage better than anything else, and it's what gives this soup its silky finish. If you don't have one, a stick blender or food processor can work as a substitute, but the texture won't be as smooth, and straining becomes even more important.

Strainer: After blending, the soup has a significant amount of roughage in it, and straining it takes patience.

• A medium mesh strainer is your best option here. It lets the soup pass through at a reasonable pace while catching most of the fiber.
• A fine mesh strainer works, but it will take much longer because the liquid moves slowly through the tighter weave. Press the solids down with a wooden spoon or ladle and be patient.
• No medium mesh strainer? Line a colander with cheesecloth and strain through that instead.

After your first strain, taste the soup. You'll notice a small amount of debris still in it. For a casual dinner or family meal, that's completely fine. If you want a restaurant-level finish, strain it a second time through a fine mesh strainer. That second pass is what gets you to truly silky and smooth.

Large, 5 to 8-quart Pot: For simmering the vegetables.

Step-by-Step Instructions

Note: Skip the celery. It seems like a natural addition to a vegetable soup base, but celery leaves behind small fibers that survive the blender and straining process entirely. You will notice little hairs in every bite. I tested this soup with celery and without. Without is better.

Step 1: Peel and dice the red potatoes. Add the potatoes, leek, onion, garlic, and corn stock or water to a large pot. Bring to a strong simmer and cook until the potatoes are slightly soft, about 20 minutes.

Step 2: While the potatoes cook, shuck the corn and cut the kernels from the cob. Reserve ¼ cup of raw kernels for the garnish. Save the cobs if you want to make corn stock.

Step 3: Once the potatoes are slightly soft, add the corn kernels to the pot. Cook for 4-5 minutes, or until the potatoes are completely soft.

Step 4: Add half of the cooked vegetables to a blender with the butter and 1 cup of the cooking liquid. Blend until smooth. Use caution with the hot liquid.

Step 5: Strain the blended soup into a clean pot.

Step 6: Press the solids down with a wooden spoon or spatula and be patient. Repeat with the remaining vegetables and liquid.

Step 7: Stir in heavy cream if using. Add more stock or water if the soup is too thick. If it's thin, continue to reduce it by simmering over a medium-heat burner, stirring occasionally. Season with kosher salt and pepper. Taste and adjust.

Step 8: For the garnish, heat the olive oil in a small skillet over medium heat. Add the reserved ¼ cup of corn kernels and cook until just crisp-tender, about 3 minutes. Season with salt and pepper.

Step 9: Ladle the soup into bowls and top with the sautéed corn garnish. Drizzle with extra virgin olive oil and sprinkle with fresh chives and basil.

How To Serve Corn Soup

This is where the recipe earns its place for entertaining. One pot of soup, three completely different experiences.

Casual Family Dinner: Ladle it into bowls, top with the sautéed corn garnish, a drizzle of extra virgin olive oil, and fresh chives or basil. Done.

Dinner Party First Course: Plate the garnish in a small shallow bowl first, then bring the soup to the table in a pitcher and pour the soup around the bowl tableside. It's a simple presentation trick that feels like a restaurant without requiring any extra cooking.

Appetizer or Palate Cleanser: Pour small amounts into shot glasses, 4-ounce mason jars, or small espresso cups for a passed appetizer or a course between courses. This is a great option when you're hosting a larger group.

Make Ahead Instructions

This soup is a great make-ahead recipe, which makes it ideal for dinner parties.

• 1-2 days ahead (optional): If using corn stock instead of water, make it now and store covered in the refrigerator. Otherwise, water is ready when you are.
• 1 day ahead: Make and strain the soup. Cool to room temperature, cover, and refrigerate. Do not add the garnish yet.
• Day of: Make the sautéed corn garnish. Reheat the soup gently over medium-low heat, stirring occasionally.

The soup also works served cold straight from the refrigerator. In that case, no reheating is needed. Taste for seasoning before serving because cold temperatures can mute salt.

Storage Information

Refrigerator: Store cooled soup in a covered container for up to 4 days.

Freezer: This soup freezes well for up to 3 months. Store in individual portions for easy reheating. Thaw in the refrigerator overnight and reheat gently on the stovetop over low heat.

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