Jul 13 2026
Restaurants›Temple Court›Chilled Corn Soup Recipe

Chilled Corn Soup Recipe

Inspired by Temple Court
Time2h 30m
Serves4

Maine Lobster, Corn Chutney & Togarashi

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Ingredients

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Soup Base

Corn Chutney

Garnish

Method

Prepare the Soup Base

  1. 1

    Sauté Vegetables

    In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until translucent, about 5 minutes.

  2. 2

    Cook Corn

    Add fresh corn kernels to the pot and cook for another 5 minutes, stirring occasionally.

  3. 3

    Blend Soup

    Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and let cool slightly before blending until smooth.

  4. 4

    Add Cream and Seasoning

    Return the blended soup to the pot. Stir in heavy cream, lemon juice, salt, and black pepper. Chill in the refrigerator for at least 2 hours before serving.

Make the Corn Chutney

  1. 5

    Combine Ingredients

    In a medium bowl, combine fresh corn, diced red bell pepper, diced red onion, chopped cilantro, lime juice, sugar, and salt. Mix well and let sit for at least 30 minutes for flavors to meld.

Serve

  1. 6

    Plate the Soup

    Pour the chilled soup into bowls. Top with a generous spoonful of corn chutney and diced lobster.

  2. 7

    Garnish and Enjoy

    Sprinkle a pinch of togarashi seasoning over the top and serve immediately.

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