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Creamy Corn Soup
This Sweet Corn Soup gets its deep flavor from grilling the corn before it ever hits the pot. A gentle kick of jalapeno and fresh herbs round out a soup that's both dairy-free and genuinely satisfying.It freezes beautifully, so a single batch can stretch across several meals.
Ingredients
- 18 Sweet Corn Ears, with husks, divided
- ¾ cup Peanut oil
- 2½ cups Onion, finely diced
- 1 cup Celery, finely diced
- ½ cup Carrot, finely diced
- 1 cup Red bell pepper, finely diced
- ¼ cup Jalapenos, finely diced
- 1 tablespoon Fresh thyme leaves
- 2 teaspoon Fresh sage leaves, chopped
- 1 teaspoon All Purpose Seasoning Blend
Instructions
- Preheat the grill or broiler. Grill or broil the corn until blackened on all sides.
- Cool the corn, then remove the husks and silks. Cut 4 of the ears into 24 (1-inch) rounds and reserve them for garnish.
- Remove the kernels from the remaining 14 ears, about 3½ pounds total. Break the corn cobs in half and reserve them.
- Heat the peanut oil in a large stock pot over medium heat.
- Add the onion, celery, carrot, and red bell pepper, and cook until tender, about 10 minutes.
- Stir in the jalapenos, thyme, sage, and All Purpose Seasoning Blend, and cook for 2 minutes.
- Add the reserved cobs and 2 quarts of water. Raise the heat to high, cover, and bring to a boil.
- Reduce the heat and simmer until the flavors are well blended, about 45 minutes.
- Remove and discard the cobs. Add 3 pounds of the corn kernels and simmer for 10 minutes longer. Remove the pot from the heat.
- Puree the soup with an immersion blender.
- Stir in the remaining corn kernels and adjust the seasoning to taste. Garnish with the reserved corn rounds.
Christina's Notes
- Char the Corn Well: A real blackened char on the corn is what gives this soup its signature roasted flavor.
- Simmer the Cobs Fully: The full 45 minutes lets the corn cobs release as much flavor as possible into the broth.
- Reserve Kernels for Texture: Stirring in extra corn kernels after blending keeps some texture instead of a fully smooth puree.
- Discard the Cobs Before Blending: Leftover cob pieces can damage an immersion blender, so remove every piece first.
- Storage Tip: This soup freezes well for up to six months.