Summer Corn Soup
Prep time
Cook time
Total time
Sweet summer corn soup. With just a few ingredients you can have a bowl of summer right in front of you. This corn soup is so easy to make.
Recipe type: Dinner
Cuisine: American
Serves: 4
  • 2 tablespoons extra virgin olive oil
  • 1 large leek, white and light green parts only, chopped and washed well
  • 1 celery stalk, chopped
  • 5 ears corn, kernels cut off and cobs reserved
  • 1 medium Yukon Gold potato, peeled and chopped
  • ¼ cup creme fraiche (I used Greek yogurt)
  • kosher salt
  • freshly ground black pepper
  1. Heat oil in a large pot over medium heat.
  2. Add leek and celery and cook until softened. Keep stirring the vegetables.
  3. Add corn kernels, corn cobs, potato and 6 cups of water to pot.
  4. Bring to a boil then reduce to a simmer and cook for 30 minutes. Until vegetables are soft.
  5. Remove and toss out corn cobs.
  6. Working in batches, puree soup in a blender (remember to vent your blender so that the hot air can escape and the soup doesn't explode all over you) until smooth.
  7. Strain blended soup into another pot and continue to puree and strain until all of the soup has been pureed and strained.
  8. Whisk in yogurt and season with salt and pepper.
  9. Garnish with kernels of corn.
Recipe by My Man's Belly at