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“from : Cooks Notes: Summer Corn Soup This soup is great with a side salad for a light summer meal or as a starter soup for summer entertaining. The soup can be made ahead, refrigerated and then brought back to room temperature (or slightly warmed) before serving. Don't skip the garnishes as they really add wonderful colour and flavour to this soup. You can serve this soup hot, warm or at room temperature. I prefer it just slightly warm or at room temperature in summer.”

Ingredients Nutrition


  1. Cut the raw kernels off the ears of corn. Don't try to cut too close to the base of the kernels. You'll need 3-1/2 to 4 cups of kernels for the soup. Set aside.
  2. After the kernels have been cut off, stand one cob on end in a pie plate or other shallow dish and using the back edge of the knife to scrape the cobs and extract as much "milk" and solids as you can. Set this raw corn purée aside.
  3. Break the cobs in half and put them in a heavy 4-quart pot. Add 6 cups water and 1 teaspoons salt and bring to a boil over high heat. Reduce the heat to medium low, cover, and simmer for 30 minute Discard the cobs. Pour the liquid into a bowl and set aside.
  4. Set the pot back over medium-high heat and add the oil. When it's hot, add the onion and sauté until translucent, about 3 minute Add the garlic and cook for 1 minute Reduce the heat to medium, add the celery, sprinkle with salt, and stir. Cover the pot and cook, stirring occasionally, until the vegetables start to soften, 5 to 6 min.; don't let them brown. Add the potatoes, marjoram, black pepper and cayenne and stir to distribute the seasonings. Add the corn stock. Bring to a boil over medium-high heat, cover, lower the heat to medium low, and simmer until the vegetables are tender enough to purée, 20 to 30 minute Add most of the corn kernels, reserving about 1 cup. Simmer gently for another 10 minute.
  5. Purée the soup in the pot with an immersion blender or in small batches in a blender (be careful to fill the blender no more than one-third full and hold a towel over the lid while you turn it on). Put the puréed soup back in the pot. Taste for seasoning and add more salt or pepper if necessary. Add the reserved corn kernels and corn "milk," and simmer just long enough to take the raw edge off the corn, about 5 minute (*I just turn the heat off the pot after adding and let the hot soup cook it slightly. I find it's the best way to preserve some great crunch to the corn while allowing it to cook just slightly.) Serve hot, warm, or at room temperature, garnished with a small dollop of sour cream and the tomatoes and basil.

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