Fresh Corn Soup
Creamy, comforting, and bursting with the natural sweetness of summer produce, this Fresh Corn Soup showcases the vibrant flavor of freshly harvested corn. Perfectly blended with sautéed onions, garlic, and a touch of heavy cream, this soup achieves a velvety texture that feels indulgent yet utterly light. The addition of vegetable stock enhances the natural sweetness of the corn, while a pinch of sugar (optional) takes it to the next level. Ready in just 45 minutes, this simple, one-pot recipe is an ideal appetizer or light meal for any season. Garnish with freshly chopped chives or parsley for a pop of color and herbaceous finish. Whether served as a quick weeknight dinner or a crowd-pleasing starter, this Fresh Corn Soup is a wholesome way to savor the taste of fresh produce.
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Recipe Information
Ingredients
- 3.5 cups fresh corn (about 4 ears, kernels removed)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 4 cups vegetable stock
- 0.5 cups heavy cream
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 teaspoons sugar (optional, to enhance sweetness)
- 2 tablespoons fresh chives or parsley (for garnish)
Instructions
Using a sharp knife, carefully remove the kernels from fresh corn cobs. Measure 3.5 cups of corn kernels and set aside.
In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
Add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
Stir in the fresh corn kernels, vegetable stock, salt, black pepper, and sugar (if using). Increase the heat to bring the mixture to a boil, then reduce the heat to a simmer and cook for 15 minutes.
Remove the pot from heat and allow the soup to cool slightly. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender, blending until smooth. Return the soup to the pot if using a countertop blender.
Stir in the heavy cream and warm over low heat for 2–3 minutes without bringing it to a boil.
Taste and adjust seasoning with additional salt or pepper if needed.
Ladle the soup into bowls, garnish with freshly chopped chives or parsley, and serve warm.
Nutrition Facts
Calories |
1534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 4675 mg | 203% | |
| Total Carbohydrate | 186.5 g | 68% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 45.2 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3231 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
