Cold Summer Corn Soup Recipe

Introduction

This refreshing Cold Corn Soup is perfect for hot summer days, offering a sweet and creamy taste that highlights fresh corn. It’s smooth, flavorful, and can be served chilled or at room temperature as a light starter or appetizer.

Ingredients

• 8 ears yellow corn (Note 1 for frozen corn)
• 3 litres / 3 quarts water
• 100g / 7 tbsp unsalted butter
• 2 garlic cloves, chopped
• 1/2 onion, finely sliced
• 1 celery stalk, sliced
• 1/2 leek, white part only, finely sliced (substitute with 1/2 onion)
• 1 tsp salt (cooking/kosher salt), plus more as needed
• 1 cup full-fat cream
• 2 sprigs of thyme
• 1 bay leaf (preferably fresh, otherwise dried)
• 1 tsp black peppercorns
• 1 tsp coriander seeds
• Extra corn kernels, sautéed in butter until golden with a pinch of salt and pepper
• 1/4 cup green onion, finely sliced

Instructions

1. Step 1: Cut the corn kernels off the cobs and transfer them to a bowl.
2. Step 2: Cut the cobs in half. Place them in a large pot with the water. Bring to a boil, then reduce to medium-low heat and simmer for 30 minutes. Strain the liquid—it should measure about 2 litres. If there is more, simmer to reduce; if less, add water to top up.
3. Step 3: Create a sachet by bundling the bay leaf, thyme, black peppercorns, and coriander seeds in a small piece of cheesecloth. Tie with cooking twine to secure.
4. Step 4: Melt the butter in a pot over medium-high heat. Add the onion, celery, leek, and garlic, cooking for 4 to 5 minutes until soft.
5. Step 5: Add the corn kernels and cook for 6 to 7 minutes.
6. Step 6: Add the corn stock and the sachet. Bring to a boil then let it simmer for 20 minutes.
7. Step 7: Stir in the cream and cook for another 3 minutes.
8. Step 8: Remove the sachet. Blend the soup in batches on high speed until smooth. To avoid hot liquid splashing, cool before blending or leave the blender lid’s feeding tube open, covering the opening with a folded tea towel.
9. Step 9: Pass the blended soup through a fine sieve to ensure a silky texture.
10. Step 10: Taste and adjust salt as needed.
11. Step 11: Cool the soup, then transfer to the fridge to chill completely. This soup can be served chilled, cool, at room temperature, or even warm.
12. Step 12: Serve in shot glasses as canapés, in tea cups as a small starter, or in bowls as a meal with crusty bread. Garnish with sautéed corn kernels, green onion slices, and a drizzle of extra virgin olive oil or basil oil for extra flavor.

Tips & Variations

• If fresh corn is unavailable, frozen corn can be used as a substitute—note adjustments may be needed in cooking time.
• For a lighter version, replace cream with coconut milk or a plant-based alternative.
• Adding a pinch of smoked paprika or cayenne can introduce a subtle smoky or spicy note.
• Garnish with fresh herbs such as basil or chives for a burst of color and flavor.
• Use basil oil instead of olive oil for a more aromatic garnish.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. It’s best served chilled or at room temperature; if reheating, warm gently on the stove to avoid curdling the cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance and kept refrigerated. Allow it to chill thoroughly for the best flavor and texture when served cold.

Is this recipe suitable for vegans?

Not as written, since it uses butter and cream. However, you can substitute the butter with plant-based margarine and use coconut cream or another vegan cream alternative to make it vegan-friendly.

Cold Summer Corn Soup Recipe

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★★★★★

4.6 from 97 reviews

• Author: Noah
• Total Time: 1 hour 5 minutes
• Yield: 6 to 8 servings 1x
• Diet: Vegetarian

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Description

This Cold Corn Soup is a refreshing and creamy summer dish made from fresh corn kernels and a homemade corn stock infused with aromatic herbs and spices. Lightly sautéed vegetables add depth, and the soup is blended smooth, sieved for a silky texture, then chilled for serving. Ideal as a chilled appetizer or light meal, garnished with sautéed corn kernels, green onion, and a drizzle of olive oil.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 8 ears yellow corn (fresh or frozen, see note below)
• 3 litres / 3 quarts water
• 100g / 7 tbsp unsalted butter
• 2 garlic cloves, chopped
• 1/2 onion, finely sliced
• 1 celery stalk, sliced
• 1/2 leek, white part only, finely sliced (substitute for 1/2 onion)
• 1 tsp cooking/kosher salt, plus more to taste
• 1 cup full fat cream

Herbs and Spices

• 2 sprigs thyme
• 1 bay leaf (preferably fresh, otherwise dried)
• 1 tsp black peppercorns
• 1 tsp coriander seeds

Garnish

• Extra corn kernels, sautéed in butter until golden with a pinch of salt and pepper
• 1/4 cup green onion, finely sliced
• Drizzle of extra virgin olive oil or basil oil (optional)

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Instructions

1. Cut off kernels: Carefully cut the corn kernels off the cobs and transfer them to a bowl for later use.
2. Prepare corn stock: Cut the corn cobs in half and place them in a large pot with 3 litres of water. Bring to a boil, then reduce to medium low heat and simmer for 30 minutes to extract flavor. Strain the stock, aiming for about 2 litres. If you have more, simmer to reduce; if less, add water to reach 2 litres.
3. Create herb sachet: Bundle the bay leaf, thyme sprigs, black peppercorns, and coriander seeds in a small piece of cheesecloth and tie securely with cooking twine. This sachet will infuse the soup during simmering.
4. Sauté aromatics: Melt the unsalted butter in a pot over medium-high heat. Add the finely sliced onion, sliced celery, leek, and chopped garlic. Cook for 4 to 5 minutes until the vegetables are soft and fragrant.
5. Cook corn kernels: Add the fresh corn kernels to the sautéed aromatics and cook for 6 to 7 minutes, allowing the corn to soften and release sweetness.
6. Simmer soup: Pour in the prepared corn stock along with the herb sachet. Bring the mixture to a boil, then reduce heat and simmer gently for 20 minutes to let flavors meld.
7. Add cream: Stir in the full-fat cream and cook for an additional 3 minutes to enrich the soup.
8. Blend and sieve: Remove and discard the herb sachet. Blend the soup in batches at high speed until smooth. Exercise caution blending hot liquids: either allow soup to cool before blending or keep blender lid’s feeding tube open covered with a folded tea towel to prevent pressure buildup.
9. Strain soup: Pass the blended soup through a fine sieve to achieve a silky, smooth texture.
10. Adjust seasoning: Taste the soup and add additional salt as needed to balance flavors.
11. Chill and serve: Allow the soup to cool completely, then transfer to the refrigerator to chill. The soup can be enjoyed chilled, at room temperature, or warmed depending on preference.
12. Serve with garnish: Serve in shot glasses as canapés, tea cups as a starter, or bowls for a light meal. Garnish with sautéed corn kernels, sliced green onions, and a drizzle of extra virgin olive oil or basil oil for an elevated finish.

Notes

• Frozen corn: If using frozen corn instead of fresh, thaw completely before use and reduce cooking time slightly as frozen corn is already partially cooked.
• Soup explosion caution: When blending hot soup, vent the blender lid and cover with a kitchen towel to prevent steam explosions and burns.
• Herb sachet: Using a cheesecloth sachet makes it easy to remove herbs and seeds after simmering for a clean texture.
• Serving options: This soup is versatile – enjoy chilled for a refreshing summer option or warmed for a comforting dish.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: cold corn soup, summer soup, creamy corn soup, chilled soup, vegetable soup, easy soup recipe