Chilled Corn Soup **from the Wild Greens and Sardines blog

August 13, 2015
0 Ratings
  • Serves 4-6
Author Notes

Delicious, smooth and creamy chilled corn soup. Perfect for those hot summer days and a great way to use fresh sweet corn. BONUS- no heavy cream! I found this recipe on the Wild Greens and Sardines food blog (recipe cred below), and it was just so delicious I wanted to post this for everyone to see! I ended up making my own veggie stock with the ears of corn and veggies on hand per recipe suggestion.

100% Recipe Cred: Wild Greens and Sardines


What You'll Need
  • For the soup
  • 3 tablespoons butter and/or olive oil
  • 1 leek, cleaned well and chopped
  • 2 small shallots, chopped
  • 2 cloves of garlic, chopped
  • 1 jalapeno diced
  • 6 ears of sweet corn (about 5 cups, plus extra for garnish)
  • 4 cups vegetable stock (more if needed)
  • 1 teaspoon tumeric
  • sea salt and freshly ground black pepper to taste
  • squeeze of lime
  • Garnishes
  • cherry tomatoes, quartered
  • corn kernals, raw
  • jalapeno, minced
  • basil leaves
  • smoked mussels (or smoked fish, such as hot smoked salmon)
  • drizzle of extra virgin olive oil
  1. Heat the butter/olive oil in a soup pot. Add the leek, shallot, and garlic and saute until softened, but not browned, about 5 minutes.
  2. Add the corn, season with salt (~ 1 teaspoon) and pepper, and cook 6-8 minutes, stirring from time to time.
  3. Add the stock and simmer another 6-8 minutes until the corn is soft.
  4. Transfer to a high speed blender. Add a squeeze of lime. Blend until very smooth. Taste and re-season, adding more salt or lime juice.
  5. Let cool. Chill in the refrigerator. Once you are ready to serve, re-blend, adding more stock if needed.
  6. Serve with with some or all of the suggested garnishes.

See what other Food52ers are saying.

0 Reviews