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Corn Soup

A fresh and vibrant Corn Soup with sweet corn and fresh basil requires minimal ingredients and a quick prep time. You'll be amazed how much flavor can come from so few ingredients! This soup is a naturally dairy-free and gluten-free meal!
Course Dinner, Main Course, Soup, Vegetarian
Cuisine American, Healthy, Vegan, Vegetarian
Keyword Corn Soup, corn soup recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 375kcal
Author Chelsea Lords
Cost $7.82


  • 1/4 cup coconut oil
  • 1-1/4 cup thinly sliced shallots
  • 1-1/2 teaspoons minced garlic
  • 6 cups chicken stock or vegetable stock (Note 1)
  • 6 ears fresh sweet corn (Note 2)
  • Fine sea salt & pepper
  • 3 tablespoons fresh basil, finely chopped
  • Optional: red pepper flakes (if you'd like some heat)


  • PREP: Remove the husks and silk from each cob of corn. Cut the corn kernels off all the cobs except for one corn cob. Keep the bare cobs; we'll be using them! Thinly slice the shallots.
  • SAUTÉ SHALLOTS: Grab a large pot (big enough to hold the bare corn cobs). Place over medium heat and add coconut oil. Once oil is melted, add in the shallots and cook, stirring frequently until they've softened and have started to slightly caramelize, about 10 minutes. (Don't rush this, we're adding in loads of flavor). Add garlic and sauté for 30 seconds.
  • SIMMER SOUP: Add in corn that you cut off the cobs and salt & pepper to taste (I add 1-1/4 tsp salt and 1/2 tsp pepper). Add the bare corn cobs and the entire corn cob you set aside earlier. Cover the cobs with 6 cups of chicken stock. Bring soup to a rolling boil and then reduce the heat to medium-low and simmer (uncovered) for 10 minutes. At this point, remove the whole ear of corn and set it aside to cool.
  • BLEND SOUP: Cook the soup for 10 more minutes, then remove the bare cobs, and discard. Remove soup and let cool for a bit (if it's too hot, it will explode out of the blender!). Add the soup (in batches -- don't overfill the blender or it will explode) to a powerful blender (Note 3). Blend until very smooth-- this takes a few minutes to get it super smooth (and even longer in a less powerful blender). (If you can't get it totally smooth to your liking, you can pass the soup through a strainer back into the pot.)
  • FINISH SOUP: Meanwhile, cut the corn from the reserved corn cob. Return the soup back to the pot along with the cut corn and fresh basil. Stir through and taste. Adjust by adding more salt/pepper to taste. (If needed, you can add a dash of sugar to emphasize the corn sweetness or a pinch of red pepper flakes if you'd like some kick). If soup is too thick or too thin, see Note 4. Serve soup in bowls and garnish with additional basil if desired.



Note 1: Chicken stock: A high-quality, flavorful stock adds loads of flavor and allows us to cut down on spices or other additions. We highly recommend Swanson’s® chicken stock (or use vegetable stock to make this a vegetarian recipe). 
Note 2: Corn: When you get fresh-picked corn, cook it as soon as possible. As soon as corn is picked, the corn starts to convert the sugars to starches--and that reduces the corn's sweetness. If you aren't able to cook it right away, store the corn in the fridge to slow down this process.
How to pick out the best corn at the store: Look for corn husks that are tightly wrapped around the corn and have a bright green color with a slight dampness -- these are the freshest ears of corn. Avoid husks that are starting to feel dry or look yellow. 
Note 3: Blending the soup: We blend this soup in 2 to 3 batches. Remember that heat expands, so increase the speed slowly and watch it carefully to avoid soup exploding out or over. Remove the lid carefully as it will likely release a burst of steam. If your blender doesn’t have a hot/soup setting, you can compensate by replacing the blender lid with a folded towel and holding it in place with your hands. This will help reduce steam pressure. (If you don't have a high-powered blender, you may want to press the soup through a sieve to remove and discard large pieces after blending).
Note 4: Troubleshooting: Soup should have a creamy consistency. If it's too thick, add a touch more chicken stock. Too thin? Cook over medium heat until thickened up a bit more.


Serving: 1serving | Calories: 375kcal | Carbohydrates: 40g | Protein: 13.7g | Fat: 19.3g | Cholesterol: 10.8mg | Sodium: 536mg | Fiber: 3.5g | Sugar: 15.7g