Fresh Corn Soup

  • Prep Time10 mins
  • Total Time10 mins
  • Makes4 adult servings
Fresh Corn Soup

Sweet, fresh summer corn is tender even when it's raw, so it purées nicely for this soup.


  • 6 cups fresh corn kernels, (from 6 to 7 large cobs), divided

  • 2 cups sodium-free chicken broth

  • 1 tbsp finely chopped shallot

  • pinch salt

  • 1/3 cup finely chopped red sweet pepper

  • 1 tbsp extra-virgin olive oil

  • 1/2 tsp thyme leaves

  • corn chips, optional


  • Working in batches, purée 5 cups corn kernels with chicken stock and shallot until very smooth. Pour soup through a strainer, pressing down on solids to extract any liquid (if you have a high-powered blender, you can skip this step). Season with salt.

  • Combine remaining 1 cup corn with red pepper, olive oil and thyme to make topping. Spoon onto servings of soup, garnishing each bowl with a corn chip, if desired.

Nutrition (per serving)

Protein 8g, Carbohydrates 53g, Fat 6g, Fibre 3g, Sodium 70mg.

Originally published in the Today's Parent August 2014 issue.