I know it’s technically fall but it still feels like summer around these parts! And I am hanging on to as much summer as I can.
I was also pleasantly surprised when I made a batch of corn last week and it was better than ever! The best ears of corn we have had all summer. Which means you can hang onto summer with this Summer Sweet Corn Soup.
Soup is generally a fall thing in our house but this Summer Sweet Corn Soup can be made all year round.
All good soup starts with a good broth base. I love making my own chicken stock with the rotisserie chicken I buy every week. It’s super simple to make!
TIPS FOR MAKING SUMMER SWEET CORN SOUP:
- When cutting your corn off the cob, use a bundt pan to collect all of the kernels! Less mess and less waste.
- You can either make this soup quickly or let it simmer all day. You could also let this cook in the crockpot to cut down on the heat.
- If you need more protein to your soup, add some shredded chicken breasts.
LOOKING FOR MORE SOUP RECIPES? WE THINK YOU MIGHT ENJOY THESE!
IT’S SUPER EASY TO MAKE THIS SUMMER SWEET CORN SOUP!
Summer Sweet Corn Soup
You don’t need any special kitchen equipment to make this Summer Sweet Corn Soup so there’s no excuse not to make it right now!
— Bundt Pan: When cutting the kernels off the cob, use the bundt pan to collect them!
— Food Processor or Blender: You will use this to puree some of your soup to thicken it!
NOW THAT YOU HAVE YOUR COOKING ESSENTIALS, YOU ARE READY TO MAKE THIS SUMMER SWEET CORN SOUP!
- 64 oz Chicken Stock
- 6 ears fresh sweet corn
- 3 tbsp olive oil
- 2 large yellow onions diced
- 4 stalks celery thinly sliced
- 2 tbsp fresh thyme chopped
- 1 1/2 lbs yellow potatoes diced
- 1/2 tsp paprika
- freshly ground pepper
- 1 1/2 cups milk
- 1/2 cup parsley chopped
- 1 red bell pepper for garnish
Heat the chicken stock in a large pot until it comes to a boil, then reduce it to a simmer. While it's heating, cut off the corn kernels from the cobs. Place the 6 cobs in the stockpot, and simmer them covered, while you prepare the rest of the soup ingredients (for at least 20 minutes).
Heat the oil in a large skillet over medium heat. Sauté the onions for 3 minutes. Add the celery and thyme and sauté for another 4 minutes. Turn off the heat.
Remove the cobs from the stockpot. Add the sautéed vegetables, potatoes, 1 tsp salt, paprika, and 1/4 tsp pepper to the pot and simmer, covered, for 25 minutes, stirring occasionally.
After the soup has cooked for 25 minutes, stir in the milk and corn kernels. Simmer for 3 minutes. Remove 1 quart of the soup and puree it in a blender or food processor until it's very smooth. Return the puree to the soup pot, and heat until it returns to a simmer, stirring frequently.
While the soup simmers, hold the whole bell pepper with metal tongs over an open flame on the stovetop. Turn it frequently until the skin is charred all the way around, about 5 minutes. Remove it from the heat and let cool. Using a clean dishcloth, rub off the charred skin. Remove the stem and seeds and cut the flesh into a fine dice. Set aside.
Turn off the heat for the soup and stir in the parsley. Season with salt and pepper. Ladle the soup into bowls and garnish each one with some of the red bell pepper. Serve immediately.