How To Make Summer Corn Soup with Fresh Herbs
Thyme and basil add a great freshness to this creamy corn soup. Its intense flavors are perfect for summer meals. Serve with crusty bread on the side.
Serves:
Ingredients
- 4tbspunsalted butter
- 1cupshallots,chopped
- 6cupslow-sodium chicken broth,best quality
- 6earsfresh corn,(white or yellow are both fine, but yellow makes for a prettier soup)
- 1¼tspkosher salt,plus more to taste
- ½tspfreshly ground black pepper
- 1½tbspfresh basil,finely chopped, for garnish
- 1½tspfresh thyme,finely chopped, for garnish
Instructions
-
Remove the husks and silks from the corn. Set one ear of corn aside. Use a knife to cut the kernels off of the remaining 5 cobs, then break the scraped cobs in half. Set aside.
-
Melt the butter in a large pot over medium-low heat. Add the shallots and cook for 8 to 10 minutes, stirring often, until soft and translucent.
-
Add the chicken stock, corn kernels, broken cobs, whole ear of corn, salt and pepper to the pot. Bring to a boil, then reduce the heat to medium-low and cook uncovered for 10 minutes.
-
Remove the whole ear of corn and set aside to cool. Cook the soup for 10 minutes more, then remove the broken cobs from the pot and discard.
-
Off the heat, use a handheld immersion blender to purée the soup until very smooth. It will take a few minutes.
-
Place a fine-mesh sieve over a large bowl and pass the soup through, using a back of a ladle to push the soup through in circular motions. Discard the fibers and bits of kernels in the sieve.
-
Return the strained soup to a clean pot. It should have a creamy consistency. If it’s too thick, thin it with water or chicken stock; if it’s too thin, cook over medium heat until thickened.
-
Use a knife to cut the cooked kernels off of the cooled whole cob, then add the kernels to the soup along with the herbs. Taste and adjust seasoning with salt and pepper (if necessary, add a bit of sugar to bring out the corn’s natural sweetness).
-
Ladle the soup into bowls and garnish with tiny sprigs of fresh basil and thyme, if desired. Serve hot or cold.
Nutrition
- Calories: 321.05kcal
- Fat: 15.80g
- Saturated Fat: 8.45g
- Trans Fat: 0.48g
- Monounsaturated Fat: 4.64g
- Polyunsaturated Fat: 1.65g
- Carbohydrates: 39.94g
- Fiber: 4.47g
- Sugar: 13.21g
- Protein: 13.40g
- Cholesterol: 30.53mg
- Sodium: 725.37mg
- Calcium: 40.28mg
- Potassium: 868.41mg
- Iron: 2.15mg
- Vitamin A: 114.31µg
- Vitamin C: 14.26mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!