Summer Corn Soup

summer corn soup

Soup isn’t what you tend to think of when it comes to a light summer meal, but summer soups are an excellent choice. This soup makes the most of summer’s plentiful and flavourful sweet field corn. While it tastes creamy, it doesn’t have any added milk or cream, instead using corn “milk” to add a creamy texture. All things considered, this is both a tasty and pretty-darned-healthy soup (if you aren’t too liberal with the sour cream or you use the low-fat variety).

I love to serve this soup as a meal with a side salad and sometimes (like tonight), with homemade buttermilk biscuits sprinkled with a little fleur de sel (Yes, my meal did just get a little less healthy there :) This soup would also be great as a starter soup for summer entertaining.

You can serve this soup hot, warm or at room temperature. I prefer it just slightly warmed or at room temperature, depending on how hot the day is.

Summer Corn Soup

17 Comments

  • Reply July 15, 2010

    Dixie Caviar

    You have a beautiful blog! Your interesting layout and beautiful pictures will keep me coming back for more.

  • Reply July 16, 2010

    Jennifer

    Thanks so much, Dixie Caviar. I enjoyed looking around your blog, as well. This northern girl loves southern cooking! (We went to Mrs. Wilkes in Savannah a couple of years ago and enjoyed it so much.) So do tell … what exactly, is Dixie Caviar?

  • Reply July 18, 2010

    Jane

    If I want to use frozen corn for this, how many cups should I use?
    Thanks!

  • Reply July 18, 2010

    Jane

    Whoops, just read more closely. Sorry!

  • Reply July 19, 2010

    Jennifer

    Hi Jane, Yes, the recipe really is meant for fresh corn, only because you use the corn “milk” and pulp for the creaminess and the cobs for corn stock. It’s worth seeking out fresh corn for, if you can!

  • This sounds wonderful. I just brought home four dozen ears of freshly pulled sweet corn from my brother’s field. I know where some of them are going! Thanks!

  • Reply August 2, 2010

    Jennifer

    It’s a great use for fresh corn, Betty. I’m sure you won’t be disappointed. It’s a lovely soup.

  • Reply August 4, 2010

    Taylor

    This looks like a delicious summer soup…especially with the buttermilk biscuits!

  • Reply August 5, 2010

    Jennifer

    Hi Taylor. I have always thought even a great soup is better with biscuits.

  • Reply June 30, 2011

    Sherilee

    Just found your site from Where Women Cook, and can’t wait to try this soup when the corn is plentiful around here!
    Thanks for the summer cooking inspiration.

  • Reply June 30, 2011

    Jennifer

    Hi Sherilee, I am anxiously waiting for corn, as well. It’s into August here before we see much local corn, but it’s getting closer! :)

  • Reply July 25, 2011

    Lisa

    This recipe rocks! I am going to try it for my family. The ingredients are simple and it’s healthy. Thank you!

  • Reply July 25, 2011

    Jennifer

    You’re welcome, Lisa and enjoy the soup!

  • Reply August 29, 2011

    John

    This is a great corn soup, easy to make and very tasty. I didn’t puree the soup at all, just prepared it as written and was extremely pleased with the tasty results. Thanks for the recipe, it is a keeper.

  • Reply August 29, 2011

    Jennifer

    So glad you enjoyed it, John. I hope to make it myself one more time before the (fresh, local) corn is gone for another year.

  • […] Well, now that I’m back in the land of corn and soybean EVERYTHING, I’m able to find sweet summer corn at 30 cents an ear. I celebrated tonight by making some corn chowder, and it was so tasty that I figured I’d write a blog post about it straight away. I know chowders are typically good when it’s colder outside, but this is sweet and fresh and perfect for the summer. Corn Chowder (adapted from Seasons and Suppers) […]

  • […] soup   Print yield: 4 servings a light, fresh soup full of summery corn. adapted from: seasons and suppers […]

Leave a Reply