This creamy corn soup is a comforting bowl of sweet, fresh flavors that's perfect for any season. Chef John’s easy recipe brings warmth and deliciousness to your table in just a few simple steps.
Start by cutting the kernels off the corn cobs. Once you’ve got the kernels, use the dull side of your knife to scrape down the cob and collect that sweet, milky juice that’s left behind. Give the kernels a little toss to separate them and pick out any stray silk.
Next, split the kernels in half. Put one half in a saucepan and the other half in a blender. Add some cold water to the blender and blend on high until it’s completely smooth, about a minute or two. Pour that blended mixture into the saucepan with the rest of the corn.
Place the pot over medium-high heat and bring everything to a gentle simmer. Season with salt and a pinch of cayenne pepper to give it a little kick. Once it starts to bubble, lower the heat to medium-low and let it cook for about 30 minutes, stirring every now and then.
When the soup has simmered and the flavors have melded, turn the heat down to the lowest setting. Stir in some butter, then use an immersion blender to pulse the soup a few times until it’s creamy and the butter is fully mixed in. This should only take about 30 seconds. Give it a taste and adjust the seasoning if needed, then it’s ready to serve.
- Use fresh corn for the best flavor, but frozen works well too.
- Cook the soup low and slow to bring out the sweetness of the corn.
- Blend the soup until smooth for a creamy texture, or leave some kernels whole for added bite.
This soup is creamy and comforting with a natural sweetness from fresh corn. It’s easy to make and perfect for any season. The flavors are simple but rich, making it a crowd-pleaser every time.
Serve this soup warm with a sprinkle of fresh herbs like chives or parsley. It pairs nicely with crusty bread or a light salad for a complete meal. A dollop of sour cream or a drizzle of olive oil can add extra richness.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. This soup can also be frozen for up to 2 months—thaw overnight before reheating.
