This recipe for Corn Soup is perhaps one of Molly’s all-time favorite recipes. The sweet corn, combined with the heat of the cayenne pepper, is a great way to start off the night.
When serving soup while entertaining, how about putting a big pot on the stove and putting out some mugs for your guests to help themselves? Or, pass the soup on platters and in shot glasses. That is sure to get the conversation going if you have a mixed crowd. Have confidence!
Pair this soup with Pumpkin and Waffle Sandwich and Sweet Potato Dauphinois (see picture below) for a Thanksgiving-themed event. Or, if you are looking for other clever uses for the delicious and sweet vegetable, might we suggest grilling the corn to create easy Mexican Grilled Corn? Or, remove the corn from the cob and toss with other veggies and fresh herbs for a Homemade Succotash (see picture below).
corn soup cooking information
- Yield: 4-6 Bowls
- Prep Time: 10 minutes
- Cooking Time: 80 minutes
- 6 Ears of Corn, cut from the cob (or, 4 Cans Crisp and Sweet Summer Corn)
- 2 12-Ounce Cans Vegetable Stock
- 2 Dried Bay Leaves
- 1 Small Onion, minced
- 3 Tablespoons Olive Oil
- 10 Sprigs Fresh Thyme
- 1 1/2 Cups Heavy Whipping Cream
- Dash of Cayenne Pepper (to taste)
- 2 Teaspoons Salt
1. Finely mince your small onion.
2. In a saucepot bring your olive oil to medium-high heat. Add your corn (fresh from the cob, or drained from the can), onion, thyme, and bay leaves, and sauté for 5-10 minutes, until the onions are softened and you can smell the corn and thyme.
3. Cover the vegetables with vegetable stock; simmer on low heat for 1 hour.
4. After 1 hour, remove the dried bay leaves and thyme stems and blend together until combined. If you prefer a velvety soup, liquefy the mixture. Or, just pulse the blender to allow for a little texture.
5. Return the soup mixture to your sauce pot and turn to medium heat. Add your cream, salt, and cayenne pepper.
6. Stir, simmer, serve, and enjoy!
- Add extra vegetable stock for a thinner soup.
- Serve with some crunchy bread and a nice glass of wine.
- Add the cayenne slowly and taste as you go. Season to your preference.
Make it a Meal: Homemade Succotash and Sweet Potato Dauphinois