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Easy Fresh Sweet Corn Soup Recipe (Using cobs or frozen corn)
Bursting with flavor, my easy corn soup recipe is veggie-packed, nutritious and the perfect combination of sweet, spicy and creamy. This delicious soup takes advantage of fresh corn season (although you can use frozen corn too!) and in a matter of minutes, you will have your soup on the stove ready to simmer.
Servings 4 servings
Equipment
- Chopping board and knife
Ingredients
- 6 whole corn cobs or substitute 4 cups of frozen or canned kernels for fresh corn cobs
- 2 onions chopped
- 2 carrots peeled and diced
- 2 potatoes peeled and cubed
- 2 celery stalks chopped
- 3-4 garlic cloves crushed
- ¼ cup olive oil
- ½ teaspoon turmeric
- 1 tablespoon salt
- Black pepper to taste
- Boiling water
- Sour cream optional, for serving
- Jalapeno or other chili optional, for serving
- Chili flakes optional, for serving
- Green onions optional for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, carrots, potatoes, and celery. Cook for 5-7 minutes until onions are translucent.
- Add the garlic, turmeric, salt, and black pepper. Stir for a few seconds.
- Add the corn and pour in boiling water until it almost reaches the top of the cobs.
- Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until potatoes are tender.
- Remove the cooked corn and let cool slightly. Cut the kernels off, reserving 1 cup.
- Add the remaining kernels to a blender or food processor. Remove vegetables from the soup with a slotted spoon and add to the blender (blend in batches if needed). Blend until smooth, adding some soup liquid if necessary.
- Return the blended mixture to the soup pot. Add reserved 1 cup corn kernels.
- Bring to a boil, then reduce heat and simmer for 3-4 minutes. Add more boiling water if you prefer a thinner soup.
- Serve hot, garnished with chopped green onions, sour cream or chili, if desired.
Video
Notes
- Substitute 4 cups of frozen or canned corn kernels for fresh corn cobs if desired.
- This soup can be frozen in an airtight container for up to 6 months.