This fresh corn soup is a smooth, sweet summer soup made from six ears of sweet corn, tender potatoes, and a simple onion and garlic base. The corn cobs simmer in the broth to build extra flavor, and a topping of crisp bacon, sweet onion, and rosemary gives each bowl a savory finish.
It is a great way to use seasonal corn. The kernels come off the cob after a quick trip through the microwave, which softens the husks and makes the corn easy to handle. Blending the cooked soup gives a silky texture without any cream.
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Why This Fresh Corn Soup Recipe Works
The flavor comes from using the whole ear. The kernels give sweetness, while the cobs go into the pot with the broth and release a milky corn flavor as they simmer. You remove them before blending, so you get all the taste and none of the toughness.
Potatoes are the other secret. When they are blended with the corn, they thicken the soup naturally and give it a creamy body, which is why this version needs no flour or heavy cream.
Ingredients for Fresh Corn Soup
- 6 ears fresh corn
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 1 medium sweet yellow onion, peeled and roughly chopped
- 2 cloves garlic, finely minced
- 6 cups low sodium chicken broth, plus more as needed
- 2 large yellow or russet potatoes, peeled and roughly chopped
- 2 large bay leaves
- 1 tsp kosher salt
- 2 slices thick cut smoked bacon, diced small
- 1/2 cup finely diced sweet onion, for topping
- 2 tsp finely chopped fresh rosemary
How to Make Fresh Corn Soup
1. Soften the corn.
Microwave 3 ears of corn on high for 4 1/2 minutes. Set them aside until cool enough to handle, then repeat with the remaining 3 ears.
2. Husk the corn.
Peel back the husk and silk on one ear, gather them in one hand, and snap them off at the base. Repeat with the rest.
3. Cut the kernels.
Cut the kernels from the cobs. Reserve 1/2 cup of kernels for the topping and cut the cobs in half.
4. Cook the aromatics.
Heat the olive oil and butter in a large soup pot or Dutch oven over medium heat. Add the chopped onion and saute for 3 to 4 minutes until translucent, then add the garlic and cook for 1 more minute.
5. Simmer.
Add the broth, potatoes, bay leaves, salt, remaining kernels, and the cobs. Bring to a boil, cover, reduce to a low simmer, and cook for 20 minutes, until the potatoes are very tender.
6. Blend.
Remove the bay leaves and cobs and let the soup cool slightly. Blend until very smooth, about 2 to 3 minutes, working in two batches if needed and leaving the blender lid vented so steam can escape.
7. Finish and top.
Return the soup to the pot, taste, and add salt and pepper if needed. Thin with extra broth if the soup is too thick. Cook the bacon until crisp, and top each bowl with the reserved corn, bacon, diced onion, and rosemary.
How to Serve Fresh Corn Soup
Ladle the soup into warm bowls and finish with the toppings while it is steaming hot. It pairs nicely with warm bread, such as fluffy homemade dinner rolls, or a wedge of hatch chile cheese cornbread.
For a soup and sandwich night, pair it with grilled cheese and creamy tomato soup, or serve small cups before a main course. If you love corn in soups, you may also like corn chowder with bacon.
How to Store and Reheat Fresh Corn Soup
Cool the soup quickly and refrigerate it in shallow containers within two hours. Eat leftovers within 3 to 4 days. Reheat on the stove over medium heat until steaming hot at 165 degrees F, stirring often, and thin with a splash of broth if the soup thickened in the refrigerator.
Tips and Variations for Fresh Corn Soup
Serve the soup hot, topped with the reserved corn, diced bacon, finely chopped onion, and fresh rosemary. If you want a refreshing twist, try a chilled version of corn soup. You can also add a pinch of chili flakes for gentle heat, or skip the bacon for a lighter soup.
The University of Nebraska has helpful guidance on cooling and reheating soups in its article on serving soup safely.
Frequently Asked Questions About Fresh Corn Soup
Can I use frozen corn in fresh corn soup?
Yes, though the flavor will be less sweet and you will miss the cobs. Fresh ears give the best result for this recipe.
Can I make fresh corn soup ahead of time?
Yes. Cool it quickly, refrigerate it, and reheat it gently on the stove. Add the toppings fresh just before serving.
How do I make fresh corn soup smooth?
Blend it for 2 to 3 minutes, in batches if needed, until it is completely smooth. Thin it with extra broth if you want a lighter texture.
Can I make this soup vegetarian?
Yes. Use vegetable broth and skip the bacon, then add more rosemary or a pinch of smoked paprika for flavor.
Why simmer the cobs?
The cobs release extra corn flavor into the broth. Take them out before blending.
Fresh Corn Soup
Equipment
- Large pot
- Blender
Ingredients
Main Ingredients
- 6 ears fresh corn
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 1 medium sweet yellow onion peeled and roughly chopped
- 2 cloves garlic finely minced
- 6 cup low sodium chicken broth plus more as needed
- 2 large yellow or russet potatoes peeled and roughly chopped
- 2 large bay leaves
- 1 tsp kosher salt
- 2 slices thick cut smoked bacon diced small
- ½ cup finely diced sweet onion for topping
- 2 tsp finely chopped fresh rosemary for topping
Instructions
Cooking
- Microwave 3 ears of corn on high for 4 1/2 minutes, then repeat with the other 3 ears.
- Husk the corn and cut the kernels from the cobs. Reserve 1/2 cup of kernels for topping and cut the cobs in half.
- Heat the olive oil and butter in a large pot over medium heat. Saute the onion for 3 to 4 minutes, then add the garlic for 1 minute.
- Add the broth, potatoes, bay leaves, salt, remaining kernels, and cobs. Bring to a boil, cover, and simmer for 20 minutes until the potatoes are very tender.
- Remove the bay leaves and cobs, cool slightly, and blend until very smooth, in batches if needed.
- Return the soup to the pot, season, and thin with broth if needed.
- Cook the bacon until crisp and top each bowl with reserved corn, bacon, diced onion, and rosemary.
