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 low-sodium vegetable broth
- 1 (15-ounce) can full-fat coconut milk or 2 cups whole milk, warmed
- 1 tablespoon lime juice (from 1/2 lime)
- Cilantro, for serving
- Cut kernels from corn cobs; set kernels aside and reserve cobs.
- Thinly slice 1 shallot; set aside. Roughly chop remaining 2 shallots.
- 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 (the shallots will naturally separate in the oil). Add red-pepper flakes and sauté to toast, about 10 seconds. Transfer shallots, garlic, and oil to a small bowl.*
- 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.
- Add potatoes and cook 1 minute.
- 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.
- Using tongs, transfer cobs to a plate; let cool.
- Meanwhile, transfer half the soup to a blender and blend until smooth; transfer back to pot.*
- Scrape the back of a knife down length of cooled corn cobs to “milk” the cobs; add scraped liquid and solids to soup and discard cobs. Stir in lime juice and season with salt to taste.
- 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