Description
A refreshing and creamy chilled summer corn soup made with fresh or frozen corn, simmered with potatoes and aromatic vegetables, then pureed and chilled for a perfect cool dish to enjoy on warm days.
Ingredients
Scale
Main Ingredients
- 4 cups fresh or frozen corn kernels
- 2 cups vegetable broth
- 1 small onion, diced
- 1 clove garlic, minced
- 1 medium potato, peeled and diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1/2 cup coconut milk or heavy cream
- 2 tablespoons chopped fresh chives
- 1 tablespoon fresh lime juice
Instructions
- Sauté Aromatics: In a medium saucepan, heat a small amount of oil over medium heat and sauté the diced onion for 3 to 4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
- Add Vegetables and Broth: Stir in the corn kernels, diced potato, vegetable broth, salt, black pepper, and smoked paprika if using. Bring to a boil, then reduce heat and simmer for 12 to 15 minutes until the potatoes and corn are tender.
- Blend the Soup: Remove the soup from heat and allow it to cool slightly. Use an immersion blender or transfer to a regular blender and puree the soup until smooth.
- Finish and Chill: Stir in the coconut milk or heavy cream and fresh lime juice. Chill the soup in the refrigerator for at least 2 hours before serving.
- Serve: Garnish with chopped fresh chives and optionally drizzle with olive oil or sprinkle paprika before serving.
Notes
- For extra sweetness, use fresh summer corn instead of frozen.
- The soup can be made a day ahead and stored chilled in the refrigerator.
- For a lighter version, use almond milk or omit the cream entirely.
- Serve with a drizzle of olive oil or a sprinkle of paprika to enhance presentation and flavor.
