Summer Corn Soup Recipe (2024)

Delish! A little salty yet sweet, creamy with just the right amount of crunch from the corn. Would be great with a little lump crab meat stirred in at the end.

Absolutely delicious. The quality of the corn is important. There's no need for chicken broth, if you use sweet, flavorful corn. It's also good cold, topped with some yogurt or crème fraiche and chopped chives.

I halved this recipe & made a stock from the corn cobs, though I needed to add some chicken broth too. I left it pretty chunky & added more basil. A really delicious summer soup.

Halved the recipe, doubled the cream, left out the bell pepper; at the end, added a few diced cherry tomatoes for variation in color and texture, and some sauteed scallops for protien. My mods aside, the flavor of this soup was just about perfectly balanced and complex.

Much too salty for my taste if you start with a tablespoon of salt, but otherwise absolutely delicious. You can modify the chiles (I prefer Serrano) and spices to your taste and it will still be delicious.

I cooked the cobs in the instant pot for 60 minutes for more flavor. Charred a jalapeno and a poblano on stove flame before chopping. It took a long time with the immersion blender to get a creamy soup. Added a tiny bit of guar gum to thicken. For a really divine silky soup, strain all solids. We loved it both ways.

Made just as written, except I used half and half instead of light cream. Delicious--the essence of summer corn!

My family and I love this recipe and have been making it for several years! I don't add butter or any dairy/soy, just pureeing the corn and vegetables makes a wonderful creamy soup! I also use yellow bell peppers to keep the soup yellow and leave out the jalapenos so those in my family who dislike spicy food will eat it. It is pure summer in a bowl! You can see my mods here: https://healthyseasonalcooking.wordpress.com/2019/08/19/fresh-summer-corn-soup-with-crab/comment-page-1/#comment-6983

Honestly thought it rather bland following the recipe, but I was shy with the salt. Doctored it with a few red pepper flakes and some smoked paprika right in the soup and it turned out spectacular. Would probably use another jalapeño next time, too. Added a little smoked Gouda to my husband’s because he’s a cheese fiend, added some grilled focaccia for dipping, and he couldn’t stop raving about it.

I'm wondering if this would freeze well if I omitted the dairy and added it after reheating.

Note, the amount of water to make the corn stock (16 cups) is not included on the list of ingredients.

I subsituted the red pepper with Julianne carrots and tomatoes and I added chicken stock to the soup because I ran out of corn stock. I only had 4 ears of corn, but I followed the rest of the recipe. Thumbs up!

Good soup but the recipe is off. The corn and veggies need more than 6 cups of stock, and 16 cups of water makes far more stock than the 6 cups called for. The final product is also pretty bland. I wouldn’t add any seasonings during prep. Then you’ll have a blank canvas to build on. I used 1 cup cream, 2 Tbsp salt, and a half Tbsp pepper. I also think smoked paprika should be required. Anyway, a lot to play with here. Just be prepared to customize. And approach this with a sense of adventure.

Um, 16 c water to get 6 c corn stock? Please explain?I read another recipe a couple years ago that also recommended milking the cobs before simmering by using the back of a knife to scrape the denuded cob. In this recipe, all that sweet milk gets simmered so long, it seems that the milk would no longer be sweet?

Local farm corn is abundant and I've been on a corn soup makin' kick. This recipe was one of our recent favs for outcome made as written. With respect to those who used chicken broth or thought it needed same, I think the corn stock here is deliciously perfect on its' own. We prefer fresh thyme over basil as garnishing herb and use olive not canola oil. An easy recipe to cut in half if you want to do that but leftovers really good re-heated. I'm going to try freezing some next time.

Read the other notes - yes, it does need more kick, and I like the idea of making the corn stock with chicken stock, but I have 4 quarts of pretty awesome corn stock to figure out what to do with right now. (MAKE LESS!) I don't love the texture - maybe a blender or immersion blender would work better than the cuisinart.

I made this exactly as directed - no substitutions or alterations. It was very good, but not knock-my-socks-off eyes-rolling-back-in-my-head amazing. I garnished with avocado and cilantro, which added nice flavor.I used an immersion blender and texture was rough, not smooth. I might consider using a Ninja blender if I make it again for a more smoothy texture while maintaining some of the kernels and potatoes. Mine was more of a hom*ogenous lumpy broth.

Added:2 cups black beansFresh celery

This is fabulous! I'm always looking for soup recipes that have a lot of vegetables and very little cream or butter (I think 1/2 c 1/2&1/2 is ok)

I cut the recipe in half, using 6 ears. Loved the direction to boil the cobs to use that water as the broth. There is lots of room in here to mess around with flavors, an option I appreciate. Next time we would like a bit more heat and I will make sure I have fresh basil on hand.