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Sweet Corn Soup

Sweet Corn Soup - Summertime in a bowl!  This rich, creamy, easy soup is a perfect way to enjoy in-season corn.

We are a family that eats soup all year round – even when the temperatures soar! And this is especially true in the case of today’s recipe for Sweet Corn Soup.

This creamy, rich soup is the perfect way to enjoy sweet corn on the cob when it is in season during the summer months. It’s very easy to make and full of incredible flavor.

Sweet Corn Soup - Summertime in a bowl!  This rich, creamy, easy soup is a perfect way to enjoy in-season corn.

This sweet corn soup is made from kernels cut from sweet butter-and-sugar corn (although any in-season fresh corn will do) and chunks of sweet potato that are mixed in a thick and creamy broth that is flavored with sweet Vidalia onions, garlic, fresh ginger and a splash of Worcestershire sauce.

You might also be surprised to see that the broth is thickened by cooking down the corn cobs after you’ve cut the kernels off. Not only does the starch from the cobs thicken the soup – but it also gives it tremendous, delicious flavor!

Sweet Corn Soup - Summertime in a bowl!  This rich, creamy, easy soup is a perfect way to enjoy in-season corn.

This summertime-in-a-bowl Sweet Corn Soup makes a delicious meal served along with some crisp, toasted bread.  Dig in!

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Sweet Corn Soup

Sweet Corn Soup - A Family Feast
  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 4-6 servings

Ingredients

  • 6 ears fresh corn on the cob (sweet butter and sugar corn if available)
  • 4 tablespoons butter
  • 1 cup Vidalia onion or other sweet onion, diced
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 cups vegetable stock
  • 2 cups water
  • 1 pound sweet potatoes, peeled and cut into small bite sized pieces
  • ½ teaspoon Worcestershire sauce
  • 1 pint heavy cream

Instructions

  1. Husk corn and remove all of the silk. Using a sharp knife, remove corn kernels and set aside. (see here for method) Cut cobs into quarters and set aside.
  2. In a five quart pan over medium heat, place butter, onions, garlic, ginger, salt, pepper and cut corn kernels. Sauté for ten minutes stirring occasionally. Remove from heat and take half of the mixture out and place in a bowl and set aside.
  3. Add the cobs, stock and water to the pot with half the cooked corn kernels and simmer on medium high for about 15-20 minutes or until there is about 2 cups of liquid left. (Add more water or stock if too much liquid cooked off)
  4. Remove from heat again, pick out cobs with tongs and discard cobs.
  5. Place cut sweet potatoes into the mixture and cook over medium high until tender, about 5-10 minutes. Remove from heat, add reserved corn, Worcestershire sauce and heavy cream.
  6. Bring just up to serving temperature but do not boil. Adjust seasonings as needed and serve.

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  1. Corn is my absolute favorite. I can’t wait to try this soup

  2. I eat soup all year ’round, also! I never ever get sick of it. I saw this on Instagram and knew I had to bookmark it to try!!

  3. I love soups to anytime. Yours looks nice. Will have to try soon.

  4. I like soup year-round, too — this looks amazing, so pretty!

  5. This soup is really calling my! name. Nothing better in the summer than sweet, fresh corn!

  6. Corn soup is one of my favorite ways to use up summertime corn. LOVE this version…yum!

  7. I always stock up on sweet corn during summer! I need to make this soup with it. My kiddos will love it!

  8. I purposely turn down the AC so I can enjoy soup in the summer. I love this sweet corn soup recipe.

  9. You know, I have this big debate w/ a friend of mine about corn based soups/chowders and whether they are summer recipes. I am full on board w/ corn soups being for summer, it’s when the corn is the BEST! I can’t wait to try this, I love the sweet potato addition!

    • I know what you’re saying Christine! Since clam chowder is totally a summertime soup – I think corn soup needs to be right there with it! 🙂

  10. I know what you mean! I would totally be 100% happy with eating soup all year long! Love pretty much any type of corn soup too!

  11. Mouth. Watering. Summers can be pretty cool here in Maine, so we eat soup year round too. This one looks so tasty for summer when corn is ripe.

  12. I made this and it is delicious. Am curious why you remove half the corn mixture and later put it back in. I need to make the recipe to feed 100 for a fundraiser. Seems like an extra step. Can you explain the reason why you did this?

    • Hi Missy – Glad you liked the soup. We reserved half of the corn for texture purposes – if you cooked it all with the cobs, after boiling, the corn would just be mushy or totally disintegrated in the end. By holding some back and adding it in at the end, the finished soup still has the texture of corn kernels. Hope that makes sense!