Creamy Corn Soup

Photo: Carolyn Tillery

We love to tout apple pie as intrinsically American and a fundamental part of our culinary history. However, truth be told, that honor actually belongs to corn.

Originally called maize, corn, in a host of variations, was a staple food for Indigenous tribes across the Americas. During the brutal winter at Valley Forge in 1778, amid the Revolutionary War, nourishing corn soup is often credited with helping keep American soldiers from starving. Where would our summers be without corn on the cob, or New England without its corn chowder? Fried fish without hushpuppies? I’m not sure we could survive here in the South without hot, buttered cornbread throughout the year.

This simple, light soup tastes like a delicious sip of corn on the cob.

One of my favorite year-round corn dishes is Creamy Corn Soup. This simple, light soup tastes like a delicious sip of corn on the cob. In addition to being a light starter or sandwich companion, this Creamy Corn Soup recipe can serve as a tasty base by adding cooked vegetables such as potato chunks, broccoli, or carrots before serving. Other ideal savory additions include crumbled, crispy bacon, ham, or chicken.

Serve in a pretty cup to impress your guests. Enjoy.

Ingredients

1 tablespoon butter

1 tablespoon olive oil

¾ cup coarsely chopped shallots

1 tablespoon chopped garlic

4 cups fresh off the cob corn or drained good-quality canned corn

1 quart 1-percent milk

1 ½ cups chicken broth

3 tablespoons sour cream

Salt and pepper to taste

Directions

1. In a medium-sized soup pot over medium-high heat, melt the butter with the olive oil, then add the shallots and garlic. Sauté for 3 minutes.

2. Add the corn and milk, then bring to a boil. Reduce the heat to low and simmer for 15 minutes. Remove from the heat and let cool for 10 minutes.

3. Process in a blender in three batches, adding ½ cup chicken broth and 1 tablespoon sour cream to each batch. Blend on high speed until smooth. Depending on your blender’s power, strain to remove and discard any remaining solids.

4. Add salt and pepper to taste. Reheat if necessary.

5. This soup can be made ahead of time and refrigerated for up to three days.