Cream Of Fresh Corn Soup Recipe

Prepare the corn

Shuck the corn and remove silks. Using a sharp knife, stand each ear upright and slice downward to remove the kernels into a large bowl. Reserve about 1/2 cup of whole kernels for the garnish section and place them in the refrigerator. Measure 4 cups of kernels for the soup base.

From the reserved 4 cups of kernels, measure roughly 2 1/2 to 3 cups for blending and leave 1/2 to 1 cup to add texture later in the soup (you will adjust based on desired body).

In a large heavy-bottomed saucepan or Dutch oven, melt 2 tbs butter over medium heat. Add the chopped onion and a pinch of salt; cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds, until fragrant.

Sprinkle 2 tbs flour over the softened onion and garlic and stir to coat. Cook the flour for 1–2 minutes to remove the raw flour taste, stirring constantly so it does not brown.

Add 2 1/2 to 3 cups of the fresh corn kernels to the pot and stir to combine with the roux and aromatics. Cook for 2–3 minutes to warm the corn.

Add liquid and simmer

Pour in 3 cups of chicken or vegetable stock and 1 cup whole milk, stirring to combine. Bring the mixture to a gentle simmer, reduce heat to medium-low, and simmer uncovered for 8–10 minutes, allowing flavors to meld and the corn to soften.

Blend until smooth

Carefully transfer about two-thirds of the soup mixture to a blender (or use an immersion blender in the pot). Blend until very smooth. Return the blended portion to the pot. If you prefer an ultra-smooth cream, blend all of it and then return; if you prefer some texture, leave 1/3 unblended.

Stir in 1 cup heavy cream, 1 tsp sugar, 1 1/2 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Gently warm the soup over low heat, but do not let it boil (boiling can cause the dairy to separate). Taste and adjust salt, pepper, and a splash of lemon or lime juice if using to brighten the flavors.

Adjust thickness

If the soup is too thick, thin with up to 1/2 cup additional stock or milk until you reach the desired consistency. If too thin, simmer gently to reduce and concentrate for another 5–8 minutes, stirring frequently.

In a small skillet, melt 1 tbs butter over medium heat. Add the reserved 1/2 cup corn kernels and sauté until they are glossy and start to brown in spots, about 3–4 minutes. Season lightly with a pinch of salt and a squeeze (about 1 tsp) of lemon or lime juice if desired.

Ladle the hot soup into bowls. Spoon the sautéed kernels into the center of each bowl, drizzle a little extra cream if desired, and finish with chopped chives or parsley. Serve immediately.