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    Home » Recipes » Soup Recipes

    Summer Fresh Corn Soup

    Jul 14, 2018 | by Jennifer | Last Updated: Aug 1, 2021

    Jump to Recipe

    This light and easy fresh corn soup, tastes creamy, but it is completely dairy free and vegan! A great way to enjoy Summer's sweet corn.

    fresh corn soup in white bowls with basil and tomatoes on top

    This Summer Fresh Corn Soup makes the most of summer's plentiful and flavourful sweet field corn, with lovely Summer tomatoes and basil, as well. While this fresh corn soup tastes creamy, it doesn't have any added milk or cream, instead using corn "milk" and a bit of potato to add a creamy texture.

    I love to serve this soup as a meal with a side salad and sometimes, with warm 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.

    Cook's Notes

    If your soup ends up too thick, simply thin with a little water.

    If you are not wanting to keep this soup strictly vegan, you can top this one with a dollop of sour creme, creme fraiche, or my personal favourite, goat feta cheese crumbles.

    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 Fresh Corn Soup (Dairy Free and Vegan)

    fresh corn soup in white bowls with basil and tomatoes on top

    Summer Fresh Corn Soup

    This light and easy fresh corn soup, tastes creamy, but it is completely dairy free and vegan! A great way to enjoy Summer's sweet corn.
    Author: Jennifer
    5 stars from 1 rating
    Print it Pin it + Collection Go to Collections Share by Text Share by Email
    Prep Time 35 mins
    Cook Time 30 mins
    Total Time 1 hr 5 mins
    Course Soup
    Servings 4 servings

    Ingredients
     

    • 4 cups fresh sweet corn kernels, from about 5 ears of fresh corn, shucked and silks removed
    • 1 tsp salt
    • 3 Tbsp olive oil
    • 1/2 cup onion, diced
    • 1/2 cup celery, diced
    • 1 medium potato, cut into 1-inch cubes
    • 3 sprigs fresh marjoram, or 1/2 tsp. dried marjoram
    • Freshly ground black pepper
    • Pinch cayenne
    • 1/2 cup finely diced fresh tomatoes, for garnish
    • 1/4 cup thinly sliced fresh basil, for garnish
    Prevent screen from going dark

    Instructions
     

    • With a sharp knife, cut the kernels off the fresh ears of corn into a large bowl. You don't need to cut too close to the base of the kernels, as you want to leave a bit for the next step. You'll need about 3-1/2 to 4 cups of kernels for this soup. Set corn kernels aside.
    • After the kernels have been cut off, stand one cob on end in a shallow dish and use the back edge of the knife to scrape the cobs and extract as much "milk" and solids as you can. Set this corn milk mixture aside as well.
    • Break the cobs in half and put them in a heavy, large pot. Add 6 cups water and 1 tsp. salt and bring to a boil over high heat. Reduce heat to medium low and cover. Simmer for 30 minutes. Remove from heat and discard the cobs. Pour the corn stock into a bowl and set aside.
    • Set the same pot back on the stove-top over medium-high heat. Add the olive oil. When it's hot, add in the onion and cook, stirring, until translucent. Reduce the heat to medium and add the celery a pinch of salt and stir to combine. Cover the pot and cook until the vegetables start to soften, stirring occasionally to prevent them from browning, about 3-4 minutes. Add the potatoes, marjoram, black pepper and cayenne and stir. Add the corn stock and bring to a boil over medium-high heat. Cover the pot and lower the heat to medium low. Simmer until the vegetables are tender, about 20 to 30 minutes. Add most of the corn kernels, reserving about 1 cup. Simmer the soup for another 10 minutes.
    • Puree the soup in the pot with an immersion blender or in small batches in a blender (be careful to fill the blender no more than one-third full and hold a towel over the lid while you turn it on). Put the pureed soup back in the pot. Taste for seasoning and add more salt or pepper if necessary. Add the reserved corn kernels and corn "milk," . Turn the heat off under the pot after adding corn/corn milk and let stand 5 minutes, so the hot soup cooks it slightly. Serve hot, warm, or at room temperature, garnished with chopped tomatoes and basil.

    Nutrition

    Calories: 240kcal | Carbohydrates: 32g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Sodium: 898mg | Potassium: 299mg | Fiber: 4g | Sugar: 6g | Vitamin A: 130IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Soup
    Cuisine American
    Diet Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. June says

      August 18, 2021 at 1:22 pm

      I made this soup which came out surprisingly more corn tasting than I thought it would!
      I went ahead with some modifications to the recipe to go with what I had already: I used my Instant Pot rather than a regular pot. Boiled the corn cobs with chicken stock (note: this makes the final stock brown, so if colour is of utmost importance, I would use broth or water as suggested) for 30 minutes on high pressure. I used carrot instead of celery and skipped the marjoram. Then I added the stock back and half of the corn before pressure-cooking it on high for twenty minutes. When it was done, I added the rest of the corn and let it sit for five minutes.
      Worth a try when corn in plentiful and sweet on its own.

      Reply
      • Jennifer says

        August 18, 2021 at 6:57 pm

        So glad you enjoyed it, June and yes, it is very much a corn soup :) Thanks so much!

        Reply
    2. Aileen says

      September 02, 2019 at 8:04 pm

      I love this recipe! Thanks so much for it!

      Reply
      • Jennifer says

        September 03, 2019 at 8:51 am

        Glad to hear, Aileen :) Thanks!

        Reply
    3. Jennifer says

      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.

      Reply
    4. John says

      August 29, 2011 at 6:10 pm

      5 stars
      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
    5. Jennifer says

      July 25, 2011 at 10:36 am

      You're welcome, Lisa and enjoy the soup!

      Reply
    6. Lisa says

      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!

      Reply
    7. Jennifer says

      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! :)

      Reply
    8. Sherilee says

      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.

      Reply
    9. Jennifer says

      August 05, 2010 at 7:09 am

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

      Reply
    10. Taylor says

      August 04, 2010 at 11:18 pm

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

      Reply
    11. Jennifer says

      August 02, 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.

      Reply
    12. Betty @ scrambled hen fruit says

      August 01, 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!

      Reply
    13. Jennifer says

      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!

      Reply
    14. Jane says

      July 18, 2010 at 11:10 pm

      Whoops, just read more closely. Sorry!

      Reply
    15. Jane says

      July 18, 2010 at 11:09 pm

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

      Reply
    16. Jennifer says

      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?

      Reply
    17. Dixie Caviar says

      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.

      Reply

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