Summer Corn Soup

By: Jennifer M July 14, 2010 Soups 16 Comments
summer corn soup
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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

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About The Author

Hi! I'm Jennifer, cooking my way through the seasons in beautiful Muskoka, Ontario Canada. Did you know you could sign up to get new posts delivered right to your email inbox? Subscribe to Seasons and Suppers by Email

16 Comments

  1. Dixie Caviar July 15, 2010 at 11:01 pm

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

  2. Jennifer July 16, 2010 at 7:46 am

    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?

  3. Jane July 18, 2010 at 11:09 pm

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

  4. Jane July 18, 2010 at 11:10 pm

    Whoops, just read more closely. Sorry!

  5. Jennifer July 19, 2010 at 7:34 am

    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!

  6. Betty @ scrambled hen fruit August 1, 2010 at 11:24 pm

    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!

  7. Jennifer August 2, 2010 at 7:28 am

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

  8. Taylor August 4, 2010 at 11:18 pm

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

  9. Jennifer August 5, 2010 at 7:09 am

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

  10. Sherilee June 30, 2011 at 12:32 am

    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.

  11. Jennifer June 30, 2011 at 7:04 am

    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! :)

  12. Lisa July 25, 2011 at 10:14 am

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

  13. Jennifer July 25, 2011 at 10:36 am

    You’re welcome, Lisa and enjoy the soup!

  14. John August 29, 2011 at 6:10 pm

    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.

  15. Jennifer August 29, 2011 at 8:16 pm

    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.

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