Sweet Corn Soup Recipe

Prepare vegetables

If using fresh corn, cut kernels off 2 medium ears to yield about 2 cups. Finely chop onion. Mince garlic. Measure the stock and milk/cream.

Sweat onion and garlic

In a medium saucepan over medium heat, melt 2 tbs butter. Add the chopped onion and a pinch of salt, cook, stirring occasionally, until translucent and soft, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Make roux

Sprinkle 2 tbs all-purpose flour over the softened onions and garlic. Stir constantly for 1–2 minutes to cook the raw flour taste but do not allow it to brown.

Add corn and stock

Add the 2 cups of corn kernels and immediately pour in 4 cups of stock while stirring to combine and avoid lumps. Increase heat to medium-high and bring soup to a gentle simmer.

Simmer

Reduce heat to medium-low and simmer uncovered for 10–12 minutes, until corn is tender and flavors are melded. Stir occasionally to prevent sticking.

Purée (optional for texture)

For a silky soup, use an immersion blender to purée about half to three-quarters of the soup in the pot, leaving some whole kernels for texture. Alternatively, transfer up to half the soup in batches to a blender, purée, and return to pot. Be careful with hot liquid.

Finish with milk/cream and season

Stir in 1 cup milk or light cream and rewarm gently—do not boil. Season with 1 tsp salt, 1/2 tsp white or black pepper, and 1/2 tsp sugar if desired to enhance sweetness. Taste and adjust seasoning.

Adjust final seasoning: add up to 1 tsp lemon or lime juice if you want brightness. Drizzle 1/2 tsp sesame oil or olive oil for a glossy finish if using. Ladle soup into bowls.

Garnish each bowl with 1–1.5 tbs chopped scallions, 1 tbs chopped cilantro or parsley, and a light crack of black pepper (about 1/4 tsp across bowls). Serve hot.