Corn Soup Recipe

If using fresh corn, remove kernels from 4 medium ears using a sharp knife; reserve about 1/2 cup kernels for garnish and set aside. If using frozen corn, measure out 3 cups and set aside 1/2 cup for garnish.

Heat a large heavy-bottomed pot over medium heat. Add 2 tablespoons butter. When butter is melted and foamy, add the diced onion, carrot, and celery. Season lightly with a pinch of salt. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds, until fragrant but not browned.

Sprinkle the 2 tablespoons flour over the softened vegetables. Stir constantly for 1–2 minutes to cook the flour and form a roux; this will slightly thicken the soup.

Add the 3 cups corn kernels to the pot and stir to combine with the roux and vegetables. Cook 2–3 minutes to warm the corn.

Slowly pour in 4 cups stock while stirring to avoid lumps. Bring the mixture to a gentle simmer over medium-high heat. Reduce heat to medium-low and simmer, uncovered, for 12–15 minutes to allow flavors to meld and the corn to soften further.

Stir in the milk and heavy cream. Simmer gently for another 4–6 minutes. Taste and add 1.5 teaspoons salt and 3/4 teaspoon freshly ground black pepper (adjust to taste).

Remove the pot from heat. For a partly creamy, partly chunky texture: use an immersion blender and pulse the soup until you reach the desired consistency (about 6–12 pulses), leaving some whole kernels. For a fully smooth soup: carefully transfer soup in batches to a blender and puree until smooth, then return to the pot.

If the soup is too thick, add up to 1/2 cup additional stock or milk to reach desired consistency. Reheat gently over low heat; do not boil once cream is added.

In a small skillet, heat 1 tablespoon butter over medium-high heat. Add the reserved 1/2 cup corn kernels and cook, stirring occasionally, until lightly browned and caramelized at the edges, about 4–5 minutes. Season lightly with a pinch of salt.

Ladle soup into warm bowls. Spoon the browned reserved kernels over each bowl. Sprinkle with sliced chives or scallions and chopped cilantro or parsley. Add a squeeze of fresh lime to brighten, and finish with extra cracked black pepper if desired.

Serve immediately with crusty bread or crackers.