Recipes Soups Basics Sweet Corn Soup
Sweet Corn Soup

Sweet Corn Soup

Sweet Corn Soup is rated 3.5 out of 5 by 2.
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Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 8
This recipe calls for scraping the corncobs to extract the juices, then adding the juices to the soup, which enhances the flavor.

Ingredients:

  • 6 ears of corn, kernels cut off the cobs, kernels and cobs reserved
  • 6 oz. bacon, cut into 1/2-inch dice
  • 2 large yellow onions, diced
  • 3 garlic cloves, minced
  • 1/4 tsp. red pepper flakes
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup heavy cream

Directions:

Using a butter knife, scrape the corncobs over a bowl to extract the juices; set the juices aside and discard the corn cobs.

In a 5-quart Dutch oven over medium-high heat, cook the bacon until crisp, about 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Finely chop the bacon; set aside.

Discard all but 2 Tbs. of the fat from the pot. Set the pot over medium heat, add the onions and cook, stirring occasionally, until the onions are soft and translucent, 6 to 7 minutes. Add the garlic and red pepper flakes and cook, stirring constantly, about 30 seconds. Add the corn kernels and cook, stirring occasionally, until the corn is softened, about 10 minutes. Add the reserved corn juices and 7 cups water, and season with salt and black pepper. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes.

Using a food processor, blend the soup in batches until smooth. Return the soup to the pot and stir in the cream. Adjust the seasonings with salt and black pepper. Ladle the soup into warmed bowls and garnish with the bacon. Serve immediately. Serves 8 to 10.

Williams-Sonoma Kitchen.
Rated 2 out of 5 by from Not that good So I was excited to try a new recipe and while it was simple to make, the proportions were way off. There were too many onions the flavor was very pronounced. The same with the garlic...it killed the sweet Ohio corn taste. I would cut the onions and garlic in half, but honestly...not sure it would help. I will not make this again.
Date published: 2016-08-08
Rated 5 out of 5 by from Sweet and creamy summer soup! This recipe is a keeper. What a great alternative to using that sweet summer corn! It was creamy and sweet but yet savory. My family loved it and asked that I freeze some corn away so that I could make it again during the winter months. Easy to make and I had all of the ingredients in my kitchen so it was a "no brainier". The only modification that I made was to substitute half of the water with vegetable broth so that the flavors were a little more complex.
Date published: 2015-09-01
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