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)

Calories 272, Protein 8g, Carbohydrates 53g, Fat 6g, Fibre 3g, Sodium 70mg.

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

This article was originally published on Jul 08, 2014

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