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This creamy corn soup is one of my favorite summer recipes
Ayoub Bazzi

Creamy Summer Corn Soup

This creamy corn soup captures the natural sweetness of farm-fresh corn in a silky, comforting bowl. By simmering the kernels with the cobs, you extract an intense, deep vegetable flavor that is truly gourmet. This light and savory dish is perfect as a starter for seasonal gatherings or a wholesome weeknight dinner, finished with a delightful crunch from savory turkey bacon bits.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: DINNER
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 6 ears fresh corn, kernels removed and cobs reserved
  • 4 cups low-sodium vegetable broth
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 4 slices turkey bacon, chopped
  • 1/2 cup heavy cream (or coconut milk)

Method
 

  1. Slice the kernels off the corn cobs and reserve the empty cobs.
  2. Sauté the diced onion in a large pot over medium heat until translucent.
  3. Add the minced garlic and cook for one minute until fragrant.
  4. Stir in the corn kernels and cook for five minutes to develop a light char.
  5. Pour in the vegetable broth and add the reserved corn cobs to the pot.
  6. Simmer the mixture for twenty minutes to infuse the broth with deep corn flavor.
  7. Remove and discard the corn cobs.
  8. Use an immersion blender to puree the soup until smooth.
  9. Stir in the heavy cream and top with crispy turkey bacon bits.

Notes

Scrape the cobs thoroughly with the back of your knife to extract the milky juices into the soup.
Avoid overcooking to maintain the vibrant sweetness of the corn.
For a vegan version, substitute the heavy cream with coconut milk and omit the turkey bacon.