Corn Soup
1 In Recipes/ Soups

Corn Soup

I tried this recipe as an alternative to serve corn.  I liked that it required few ingredients and that the procedure was so easy, it is perfect for my busy weekday cooking.   This recipe is enough for 8 servings, you can easily divide the recipe to suit your quantity needs, or you can freeze half of it for another day. It keeps for up to 6 months!

If you would like to know about the health benefits of corn, go to our published post here. You ‘ll find interesting information as well as a round up of some our recipes containing corn.


Corn Soup

Recipe Adapted from Martha Stewart
Serves 8

16 ears yellow corn
4 tablespoons butter, (cut into small pieces)
1 tablespoon coarse salt
2 teaspoons paprika
1 teaspoon pepper
1 teaspoon sugar
Tortilla chips, (optional)
Lime wedges, (optional)
Scallions, sliced, (optional)


  1. Remove husks and silks from corn. Holding ears in a large bowl, slice off kernels (to yield about 10 cups). When slicing corn from cobs, work in a deep bowl to catch the kernels and any juices. In two batches, puree kernels and accumulated juices with a total of 2 cups water until chunky.
  2. In a large saucepan over medium-high heat, cook pureed corn, butter, 4 cups water, paprika, pepper, sugar and salt until butter is melted and soup is heated through, 5 minutes.
  3. Serve hot, garnished with tortilla chips, lime wedges, and sliced scallions, as desired.





© 2012 – 2016, The Foodies' Kitchen. All rights reserved | The Foodies’ Kitchen.

You Might Also Like

1 Comment

  • Reply
    Earth Day: Celebrate Mother Earth with Veggie Loaded Recipes
    Monday April 22nd, 2013 at 09:54 AM

    […] Vinaigrette Capellini with Cherry Tomatoes, Basil & Goat Cheese Warm Butternut Squash Salad Corn Soup Sweet Corn & Quinoa with Honey Lemon Vinaigrette Sun-Dried Tomato, Arugula and Fresh Cheese Mini […]

  • Leave a Reply