Creamy Corn Soup

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This creamy corn soup celebrates the best of summer. Sweet corn, potatoes, leeks, butter, cream, and a good blender are all you need. It's silky enough to make someone drag a finger across the bowl.

Prep Time15

Cook Time30

Strain10

Total Time55

Course: Soup

Cuisine: American

Keyword: basil, chives, corn, corn stock, herbs, soup, summer recipe

Servings: cups

Calories: 282kcal

Author: Ali Mairet

Equipment

large stock pot
Blender
strainer
Medium-sized Pot (to strain into)

Ingredients

Soup Ingredients

8 ounces medium-sized red potatoes about 3
1 leek white and pale green parts only, roughly chopped, rinsed of dirt
1 onion, roughly chopped
2 peeled garlic cloves, chopped
4 cups corn stock or water
6 ears of corn, kernels removed 4½ cups, 660 g, 23 ounces

To Finish

4 tablespoons unsalted butter
1 cup heavy whipping cream optional
1½ teaspoon Diamond Crystal kosher salt
pepper

Garnish

1 teaspoon olive oil
¼ cup corn kernels
salt and pepper
extra virgin olive oil to drizzle
1 tablespoon minced fresh chives and basil

Instructions

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.
While the potatoes cook, shuck the corn and remove the kernels. Save ¼ cup of the kernels for the garnish. Save the cobs if you want to make corn stock.
Once the potatoes are slightly soft, add the corn kernels to the pot and cook for 4-5 minutes, or until potatoes are completely soft.
Add half of the cooked vegetables to the blender with butter and 1 cup of the liquid. Blend until smooth. Use caution with the hot liquid.
Strain the soup into a pot. Press the solids down with a wooden spoon or spatula and be patient. Repeat with the remaining vegetables and liquid.
Add heavy cream to the corn soup, if using. Season with salt and pepper. Serve warm or cold with the garnish.

To Prepare The Garnish

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

To Serve

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

Notes

After blending, the soup has a significant amount of roughage in it, and needs to be strained.

A medium mesh strainer is preferred. 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.
No medium mesh strainer? Line a colander with cheesecloth and strain through that instead.

If you want a restaurant-level finish, strain it a second time through a fine mesh strainer.

Hosting Ideas:

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.

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.

Make Ahead Instructions:

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.

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.

Nutrition