This recipe for Sweet Corn Soup utilizes plenty of summer fresh corn on the cob.
There’s a pretty surprising ingredient in this sweet corn soup. It’s probably an ingredient that you wouldn’t imagine being in soup at all. Any guesses?
There’s an apple in this soup. Apple is a pretty common ingredient in something like a butternut squash or sweet potato soup, but in corn soup it seems a little bizarre, right? It’s not bizarre at all. This is a sweet themed soup after all. The apple just adds another layer of sweetness to the corn. It doesn’t make the soup taste like apples.
Carrot, onion, garlic and fresh thyme are also added in. Those round out the flavors and textures in this soup. It’s processed in a blender or food processor with half of the corn. That helps the soup get a thicker texture.
I view this Sweet Corn Soup as a pretty filling soup. It’s perfect to serve as a starter in the summer to a dinner of grilled meats.
This soup is garnished with more fresh thyme (my favorite) and a pat of butter (because it’s corn soup!) You can always leave off the butter if you’re watching calories, but if you’re not then I think you’ll find that it’s a nice addition. Additionally, it’s suggested that you squeeze a wedge of lime onto the top of each serving of soup, and give it a sprinkle of Tabasco too!
Look for corn on the cob when it’s cheap, cheap, cheap! You’ll need nine ears of corn for this recipe, but markets usually offer corn on the cob at very minimal prices during the summer months.
If you’re excited about trying more summer soups, print out these recipes for Zucchini & Rosemary Soup and Chilled Cantaloupe Soup. Lemon Chicken Rice Soup and Summer Vegetable Soup with Pesto are great choices too!
Sweet Corn Soup
- 9 ears fresh corn on the cob, husks removed
- 1 tablespoon canola or vegetable oil
- 1 small apple, peeled & chopped
- 1 small carrot, chopped
- 1 small onion, chopped
- 1 clove garlic, minced
- Two 14-ounce cans reduced sodium chicken or vegetable broth
- salt & freshly ground black pepper
- 2 tablespoons softened butter, cut into 6 to 8 pieces
- 2 tablespoons chopped fresh thyme
- 2 medium limes, cut into wedges
- tabasco sauce, for serving (optional
- Cut kernels from cobs (should have about 6 cups). In a 4-quart Dutch oven bring 2 quarts lightly salted water to boiling. Add the corn; return to boiling. Cook, uncovered, for 1 1/2 minutes, stirring occasionally. Drain well; set aside.
- In a large saucepan, heat the oil over medium heat. Add the apple, carrot, onion and garlic; cook and stir for 3 to 4 minutes or until vegetables are tender but not brown. Add the chicken broth. Bring to boiling; reduce heat. Cover and cook 2 minutes more.
- Cool the vegetable mixture slightly, about 10 minutes. Add half the cooked corn (about 2 1/2 cups). Place the vegetable mixture, one-third at a time, in a blender jar or food processor bowl. Cover and blend or process until nearly smooth; return to large saucepan; add the remaining corn; heat through. Season to taste with salt and pepper.
- To serve, ladle the soup into bowls. Top with a pat of butter and a sprinkle of thyme. Serve with lime wedges for squeezing and Tabasco sauce, optional.