Summer Corn Soup

Summer Corn Soup
Photo by Scott Phillips


  • 4 cloves garlic, roughly chopped
  • Pinch cayenne
  • 1 medium red potato (6 oz.), peeled and cut into 1-inch cubes
  • Freshly ground black pepper
  • ½ cup diced celery
  • ¼ cup thinly sliced fresh basil, for garnish
  • 3 Tbs. olive oil or unsalted butter, or a combination
  • + 6 more ingredients
    • Kosher salt
    • 1 large onion, diced
    • 5 to 6 large ears sweet corn, shucked, silks removed
    • 3 to 4 sprigs fresh marjoram, leaves stripped and chopped (1 Tbs. loosely packed leaves)
    • ¼ cup sour cream, for garnish
    • ½ cup finely diced fresh tomatoes, for garnish

Cut the kernels off the ears of corn by starting to cut halfway down the ear and slicing to the bottom, rotating the ear as you go; don't try to cut too close to the base of the kernels. Turn the ear over and repeat to remove all the kernels. You'll need 3-1/2 to 4 cups of kernels for the soup. ...

View full recipe at Fine Cooking


Variations on Summer Corn Soup

  • Summer Corn Soup
    • Ground white pepper
    • 3 cups whole milk
    • Pinch of cayenne pepper
    • 1 large carrot
    • 2 large fresh thyme sprigs
    • 1 celery stalk
    • 1 large onion
    • +9 other ingredients

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