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bright yellow soup in a white patterned bowl topped with cilantro and fried shallots

Golden Cream of Corn Soup with Crispy Bits

  • Author: Lauren Grant
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 cups (4 servings) 1x
  • Category: Main Dish
  • Method: Stove top
  • Diet: Vegan


A cream of corn soup that’s sweet, creamy and full of flavor.


  • 4 ears sweet corn
  • ¼ cup olive oil, divided
  • 3 large shallots, divided
  • 4 large cloves garlic, thinly sliced
  • 1 teaspoon red pepper flakes
  • 1 (2-inch) piece ginger, peeled and chopped (2 tablespoons)
  • 1 (1-inch) piece turmeric, peeled and chopped, optional
  • Kosher salt
  • 2 small yukon gold potatoes (about ¾ pound), peeled and cut into ½-inch cubes
  • 3 cups vegetable broth
  • 1 (15-ounce) can full-fat coconut milk or 2 cups whole milk, warmed
  • 1 tablespoon fresh lime juice (from 1/2 lime)
  • Cilantro, for serving


  1. Cut kernels from corn cobs; set kernels aside and reserve cobs.
  2. Thinly slice 1 shallot; set aside. Roughly chop remaining 2 shallots.
  3. Heat oil in a large Dutch oven or pot over medium until simmering. Add sliced shallot and garlic; sauté until starting to toast and become golden brown, 2–5 minutes (shallots will naturally separate in oil). Add red-pepper flakes and sauté to toast, about 10 seconds. Transfer shallots, garlic, and oil to a small bowl.*
    fried shallots and garlic in a large pot
  4. Measure out 1 tablespoon shallot-garlic oil and add back to pot over medium heat. Add chopped shallot, ginger and turmeric and cook, stirring occasionally, until fragrant, 2 minutes; season with salt.
    diced shallots, garlic and turmeric in a large pot
  5. Add potatoes and cook 1 minute.
    diced shallots, garlic and turmeric in a large pot with diced potato
  6. Add reserved corn cobs and broth; bring soup to a boil then reduce to a simmer. Add corn kernels and coconut milk; bring back to a simmer and cook until potatoes are just tender, 8–10 minutes.
    corn cobs with corn kernels removed in a pot of broth
  7. Using tongs, transfer cobs to a plate; let cool.
    creamy corn soup in a large pot with corn cobs floating in soup
  8. Meanwhile, transfer half of soup to a blender and blend until smooth; transfer back to pot.*
    bright yellow soup in a blender
  9. Scrape back of a knife down length of cooled corn cobs to “milk” cobs; add scraped liquid and solids to soup and discard cobs. Stir in lime juice and season with salt to taste.
    the back of a knife being scraped along a corn cob without corn kernels on it
  10. Top each serving with crispy shallots, garlic, infused oil and fresh cilantro.


Cooking the garlic and shallots: the garlic and shallots will continue to brown once they are removed from the pan. Pull them from the pan just before they reach the perfect golden-brown color. Additionally, for even browning, make sure the slices of shallot are fairly even in size, the same goes for the garlic.

Blender: if you have an immersion blender, you can use that instead of a standard blender. I will say, however, the soup won’t get as creamy as it would if half of the soup is completely pureed in a standard blender.


  • Serving Size: 1 ½ cups
  • Calories: 363
  • Sugar: 9g
  • Sodium: 236mg
  • Fat: 21.5g
  • Saturated Fat: 13g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 7g
  • Cholesterol: 0mg

Keywords: corn soup, corn soup recipe, cream of corn soup, sweet corn soup

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