Corn Soup
Published July 7, 2025
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon vegetable oil
2 tablespoons unsalted butter, divided
4 cups corn kernels, divided (from 6 ears or two 10-ounce bags frozen corn, thawed)
2 cups vegetable or chicken broth (or corn broth, see Tip)
¼ cup half-and-half
Kosher salt
Chopped chives, for serving
Nutritional analysis per serving (4 servings)
41 grams carbs; 24 milligrams cholesterol; 304 calories; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 14 grams fat; 4 grams fiber; 669 milligrams sodium; 9 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil and 1 tablespoon butter in a large pot over medium. Once the butter has melted, add 3 cups corn kernels (set the remaining cup of corn aside) and cook, stirring occasionally, until some of the corn starts to brown, about 10 minutes.
- Step 2
In a blender, combine cooked corn, broth, half-and-half and 1 teaspoon salt. Blend for 1 minute on high.
- Step 3
Return the pot to medium heat, melt remaining 1 tablespoon butter and add the remaining 1 cup corn. Cook, stirring occasionally, until cooked through, about 3 minutes. Add blended mixture to pot and heat to a simmer, scraping the bottom of the pot with a wooden spoon to incorporate any caramelized bits, then remove from heat. Taste for salt.
- Step 4
To serve, ladle into bowls and top with chopped chives.
If using fresh corn, use the leftover cobs to make corn stock. In a pot, cover the cobs with water and simmer with a pinch of salt and your choice of herbs and aromatics (peppercorns, tarragon, parsley, garlic for example), uncovered, for 30 minutes. Strain and use as directed.
Canned corn will work here (you’ll need 4 cups, from three 15-ounce cans), but does not need to be cooked in step 1. Instead, proceed directly to blending 3 cups of the corn as described in step 2, skipping the first tablespoon of butter.
Private Notes
Comments
I have made this delicious "velvet corn soup" many times using canned creamed corn. I thicken the broth with 1 Tbs of corn starch, dissolved in 1/4 C of chicken broth, and finally, I stir 1 slightly beaten egg white into the boiling soup. It is very velvety and is not fattening. No butter, no 1/2 and 1/2.
@Joyce G. I use an immersion blender for all the puréed soups I make. Just make sure the blender is below the soup line and don’t lift it up when running! I find it helpful to position the pot in the sink so that I’m not having to lift my arms when blending.
Why don't you try it cold? If you don't like it, put it in the microwave for a couple of minutes.
So fast and easy. I roasted fresh corn in the husks at 350° for 30 minutes, and then I stripped the kernels. I don’t have the attention span to watch it cook in a pot. Everything else according to the recipe. It was finished 3 hours before dinner time.
Added a can of white beans to stretch a bit & topped with fresh basil rather than chives since that's what we had on hand. SO EASY, cheap, and delicious.
We made this as is, with wonderful freshly picked midwest late summer corn! We added a shallot and a stalk of celery; I would add a carrot as well next time. Whole milk is fine -- no need for 1/2 & 1/2.