Cold Corn Soup Recipe
A refreshing and creamy cold corn soup, perfect for hot summer days. This soup balances the natural sweetness of fresh corn with savory and tangy notes from the other ingredients. It is served chilled, making it a light and comforting appetizer or side dish.
Equipment
- Large pot or saucepan
- Blender or food processor
- Fine-mesh strainer (optional for a smooth texture)
- Large mixing bowl
- Ladle
- Knife and cutting board
Ingredients
- 4 cups fresh or frozen corn kernels about 5 ears of corn if using fresh
- 1 medium onion chopped
- 2 tablespoons olive oil or butter
- 2 cloves garlic minced
- 3 cups vegetable stock or chicken broth
- 1/2 cup heavy cream or coconut cream for dairy-free option
- 1/4 cup plain yogurt or sour cream optional garnish
- 1/4 teaspoon cayenne pepper or paprika for heat, optional
- Salt and freshly ground black pepper to taste
- 2 tablespoons chives or green onions finely chopped (garnish)
- 1/2 teaspoon lemon juice or white wine vinegar for brightness
Instructions
- Sauté the Aromatics:
- In a large pot over medium heat, add olive oil or butter. Once hot, add the chopped onion and sauté for 5-6 minutes or until translucent. Add minced garlic and cook for another 1-2 minutes.
- Cook the Corn:
- Add the corn kernels to the pot and cook for about 5-6 minutes, stirring occasionally. If using frozen corn, cook until fully thawed and warmed.
- Add the Stock:
- Pour in the vegetable or chicken stock and bring to a boil. Reduce the heat and let it simmer for 15 minutes, allowing the flavors to meld.
- Blend the Soup:
- Use a blender or food processor to purée the soup in batches until smooth. For a silky texture, pass the soup through a fine-mesh strainer to remove any remaining solids.
- Add Cream and Season:
- Return the soup to the pot and stir in the heavy cream or coconut cream. Season with salt, pepper, and a dash of cayenne or paprika for heat, if desired. Add a splash of lemon juice or vinegar to brighten the flavors.
- Chill the Soup:
- Transfer the soup to a large bowl and let it cool to room temperature before refrigerating for at least 2-3 hours, or until thoroughly chilled.
- Serve and Garnish:
- Ladle the chilled soup into bowls. Top with a dollop of yogurt or sour cream, a sprinkle of chopped chives or green onions, and a drizzle of olive oil if desired.
- Details:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes + 2-3 hours chilling
- Yield: 4 servings
- Category: Soup, Appetizer
- Method: Blending, Simmering
- Cuisine: American, Summer
- Diet: Vegetarian (or Vegan if using coconut cream)
- Cold corn soup, summer soup, chilled corn soup, creamy corn soup, vegan corn soup, summer appetizer
- Nutrition (Per Serving):
- Serving Size: 1 cup
- Calories: ~220
- Sugar: ~6g
- Sodium: ~450mg
- Fat: ~12g
- Saturated Fat: ~6g
- Unsaturated Fat: ~4g
- Trans Fat: 0g
- Carbohydrates: ~25g
- Fiber: ~3g
- Protein: ~5g
- Cholesterol: ~25mg
Notes
Texture Tip: Straining the soup creates a smooth, velvety finish, but you can skip this step if you prefer a chunkier texture.
Serving Tip: Garnish with herbs, a drizzle of chili oil, or even crumbled feta for added flavor.
Make-Ahead: The soup can be made a day in advance and stored in an airtight container in the fridge for up to 3 days.
Serving Tip: Garnish with herbs, a drizzle of chili oil, or even crumbled feta for added flavor.
Make-Ahead: The soup can be made a day in advance and stored in an airtight container in the fridge for up to 3 days.