Corn Soup Recipe

Prepare corn (if using fresh)

Shuck the corn and cut kernels off the cobs using a sharp knife. Reserve the cobs for extra flavor in the stock step (optional). Measure 3 cups of kernels.

Peel and dice the potato into roughly 1/2-inch cubes. Finely dice the onion and mince the garlic. Chop chives and herbs for garnish. If using bacon or pancetta, cook until crisp, drain on paper towels, and crumble.

Sweat aromatics

In a large saucepan or medium stockpot, melt 2 tbs unsalted butter over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown it.

Cook potatoes and corn

Add the diced potato and 2 cups of the corn kernels to the pot. Stir to combine and cook for 2–3 minutes to begin softening the vegetables.

Add stock and simmer

Pour in 4 cups of chicken or vegetable stock (if you reserved corn cobs, you may simmer them in the stock 10 minutes beforehand and remove for extra corn flavor). Bring to a gentle boil, then reduce the heat and simmer until the potato is tender, about 12–15 minutes.

Add remaining corn and milk

Stir in the remaining 1 cup corn kernels and 1 cup whole milk or half-and-half. Simmer 3–4 minutes to heat through and meld flavors.

Season

Season with 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp sugar if desired. Taste and adjust seasoning as needed.

Blend for desired texture

For a smooth soup: Working in batches, carefully transfer about half the soup to a blender (or use an immersion blender) and puree until silky. Return pureed soup to the pot and stir to combine with the unblended portion. For a chunkier soup: use an immersion blender briefly (1–2 pulses) to break up some kernels but leave texture. If using a blender, vent the lid and cover with a towel to avoid pressure buildup.

Warm and finish

Gently reheat the combined soup over low heat until just warm. Stir in a final drizzle (about 2 tsp) of extra virgin olive oil or a pat of butter if desired. Adjust salt and pepper to taste.

Ladle soup into bowls. Add a dollop (about 1 tsp) of crème fraîche or sour cream to each bowl if using. Sprinkle with sliced chives and chopped parsley or cilantro. Crumble crisp bacon or scatter tortilla strips on top for crunch. Serve with lime wedges on the side to squeeze over the soup if desired.

Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk or stock if the soup has thickened.