Corn Soup Recipe

Prep corn (if using fresh)

Stand each ear of corn upright on a cutting board and use a sharp knife to cut kernels off the cob. Reserve cobs for added flavor if desired.

Sweat aromatics

In a heavy-bottomed pot over medium heat, melt 2 tbs butter. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Cook potato and corn

Add the diced potato and corn kernels to the pot, stir to combine, and cook for 2–3 minutes to start softening the corn.

Add stock and simmer

Pour in 4 cups of stock. If you saved the cobs, add them now for extra corn flavor. Bring to a simmer, reduce heat to medium-low, and simmer gently until potatoes are tender, about 12–15 minutes. Remove and discard cobs if used.

Blend for texture

Use an immersion blender and purée the soup until mostly smooth but with some corn texture remaining (or transfer in batches to a blender and purée, then return to pot). For a creamier, silkier soup, purée fully and then stir in a handful (about 1/2 cup) of reserved whole corn kernels.

Finish with milk and season

Stir in 1 cup milk or half-and-half and heat gently (do not boil) until warmed through. Season with 1.5 tsp salt, 3/4 tsp black pepper, and up to 1/2 tsp sugar if the corn needs brightness. Adjust seasoning to taste.

Swirl in 1 tbs unsalted butter off the heat for a glossy finish. Taste and add 1 tsp lime or lemon juice to brighten the flavors. If using, sprinkle smoked paprika or a pinch of cayenne for warmth.

Serve the soup hot, topped with chopped chives and optional crispy bacon or pancetta. If desired, reserve a few whole kernels to scatter on top for texture.