Summer Corn Soup
As soon as summer hits every year, I go straight to the corn in the produce section. It’s just too perfect to pass up and there is nothing better than fresh corn smeared with some butter and salt during the summer months! My problem is that I always buy too much, much more than my husband and I will eat! A soup is the perfect way to use up leftover ingredients in your fridge or pantry before they go bad. I know it’s only mid-July now, but before we know it, summer will over and this soup is pretty much the best soup you can make to enjoy in the later summer days as it starts to cool down (except here in Arizona of course where it will continue to be hotter than the depths of Hell…)!
I used my easy potato soup recipe as a base for this corn soup. It’s hands down one of my most favorite soups of all time and this corny version (see what I did there?) is equally as wonderful! It’s warm and comforting and requires little prep work to prepare. It’s rich and creamy, yet there is no heavy cream required! It’s the perfect recipe to enjoy on a rainy summer night and to use up any extra corn you may have sitting around your kitchen.
I like to leave the corn slightly al dente as I love the slightly crunchy texture of fresh corn. If you want to make this year round or don’t have fresh corn, you can also used canned corn, but if you can, I highly recommend using fresh corn! I garnished mine with some fresh sliced green onion, but you can also sprinkle shredded cheese OR bacon on top! Now onto the recipe!
Summer Corn Soup
An easy and comforting summer soup made with fresh summer corn!
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
- 3 tablespoons extra virgin olive oil
- 1/2 yellow onion, diced
- 1 large (or 2 small) russet potatoes, peeled and diced
- 4 ears of fresh corn, shucked and kernels sliced off (or 2 cans, drained)
- 4-5 cups low sodium chicken or vegetable broth
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1/2 cup half and half (or can just use more milk)
- salt and pepper to taste
- 1/2 teaspoon adobo seasoning (optional)
- shredded cheddar cheese, chives, green onion (for garnish)
- Heat the olive oil in a large sauce pot. Add the onion and cook for about 5 minutes to allow the veggies to cook a bit, stirring ocassionally. Then add in the potatoes and corn, season with salt and pepper, and continue cooking for another 5 minutes or so. While the potato mixture is cooking, whisk together the milk and flour in a bowl. Pour the chicken broth into the pot followed by the milk and flour mixture. Stir to combine.
- Allow the soup mixture to simmer until the potatoes are tender (about 7-10 minutes). Then scoop about about half of the soup and add to a blender* (see note) (I recommend removing the very top smaller lid to allow heat to escape, otherwise you might have a big mess on your hands!). Blend the mixture until smooth. Pour the puree back into the soup pot and stir to combine. Stir in the half and half, the adobo seasoning (if using) along with additional salt and pepper to taste. Let the soup simmer on low for another 5-10 minutes. Serve with fresh sliced green onion and shredded cheddar cheese for garnish!
If you do not want a thicker soup, you can skip the blender all together or measure out less than half. It's totally up to you depending on how thick you want the soup to be!