Recipe Background
Fresh corn soup combines sweet corn, potatoes, and herbs for a cozy, textured dish.
Fresh corn soup brings a taste of summer to your table, even on a cool day. Sweet corn kernels burst with flavor, each spoonful rich with the earthiness of potatoes and fragrant herbs. The gentle heat builds layers, melding garlic with delicate thyme, basil, and oregano. A hint of black pepper at the end gives just the right kick, balancing the sweetness and depth of flavors. As you prepare, let the aroma of sautéed onions and celery draw you into the kitchen—it's a welcome invitation to stay and savor.
Create a symphony of textures by blending the soup just enough to achieve a creamy-chunky balance. This simple step is the key to enhancing both mouthfeel and flavor, letting the corn's natural sweetness shine through without overwhelming the palate. Share a bowl with good company, and you’ll find it right at home for any age. The soup’s warmth (and the memories it stirs) makes for easy conversation around the table.
There’s a comforting rhythm to making this soup. Cutting kernels from their cobs might be your first taste of cooking meditation—each smooth stroke preparing something delightful. Butter and olive oil together offer a foundation that's both rich and light, essential to capturing the soup's essence. This dish grows more charming with every bite, perfect for cozy gatherings or a quiet night in.
Ingredients
- 6 large ears fresh corn
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup white onion diced
- 2 ribs celery chopped
- 4 cloves garlic minced
- 1 pound red potatoes
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- kosher salt to taste
- fresh ground black pepper to taste
Directions
- Cut the corn kernels off of the corn cobs.
- Heat the olive oil and the butter in a large pot over medium heat.
- Add the onion and the celery to the pot and cook until softened, about 5 minutes.
- Add the garlic to the onion mixture and cook for 1 minute.
- Add the corn, the potatoes, the broth, the water, the thyme, the basil, the oregano, and the kosher salt to the onion mixture and bring to a boil.
- Simmer the soup mixture until the potatoes are soft, about 10-12 minutes.
- Season the soup mixture with the salt and the pepper, to taste.
- Blend the soup mixture partially with an immersion blender until the soup's texture is equal parts creamy and chunky.
- Top with more of the fresh black pepper and serve warm.
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