When the warm weather rolls in and all the summer corn pops up, we’re looking for any and every excuse to include it in our meals! We love it on the cob, in our salads, etc., etc., but one of our favorite and most unexpected ways to use it is in this Fresh Corn Soup! This bright and sunny sipper is loaded with summery, savory flavors that are sure to satisfy. Along with the juicy sweet corn, our bowls are filled with tender potatoes and a few other garden veggies to really celebrate the summer harvest. The herby, buttery broth perfectly blends it all together for the dinnertime bash you’ve been yearning for. Corn season is the best season, especially when there’s Fresh Corn Soup on the table!
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
Step 1 –Cut the corn kernels off of the corn cobs.
Step 2 –Heat the olive oil and the butter in a large pot over medium heat.
Step 3 –Add the onion and the celery to the pot and cook until softened, about 5 minutes.
Step 4 –Add the garlic to the onion mixture and cook for 1 minute.
Step 5 –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.
Step 6 –Simmer the soup mixture until the potatoes are soft, about 10-12 minutes.
Step 7 –Season the soup mixture with the salt and the pepper, to taste.
Step 8 –Blend the soup mixture partially with an immersion blender until the soup’s texture is equal parts creamy and chunky.
Step 9 –Top with more of the fresh black pepper and serve warm.