Refreshing Cold Corn Soup Recipe for Summer

Escape the summer heat with a refreshing and vibrant chilled corn soup. This easy-to-make recipe is bursting with sweet corn flavor and will quickly become your go-to light lunch or appetizer.

Get ready to experience summer in a bowl!

Ingredients

Okay, so here's what you'll need to make this awesome cold corn soup—trust me, it's a total game-changer when it's scorching outside!

First, we're talkin' eight ears of fresh, yellow corn! If you can't find any, frozen corn works too. You'll also need three liters of water; we're making a corn stock!

For the soup itself, grab seven tablespoons of unsalted butter, two chopped garlic cloves, half an onion, a sliced celery stalk, and half a sliced leek! (Or just use more onion; I won't judge.)

We'll want a teaspoon of salt plus one cup of full-fat cream! Now for the secret flavor bomb – a sachet with thyme, a bay leaf, peppercorns, and coriander seeds! For a potentially lighter, vegan alternative, consider using coconut milk instead of cream.

Optional, but highly recommended, is extra corn kernels—sautéed in butter—and sliced green onion for garnish! Ready to get cookin'?

Instructions

Now that we've gathered all our ingredients, let's get this cold corn soup cookin'! First, cut the kernels off those beautiful corn cobs – all eight of 'em. Then, chop the cobs in half, toss 'em into a big pot with 3 liters of water, and simmer for about 30 minutes to make the corn stock. Strain it, making sure you end up with 2 liters – adjust as needed! Be sure to adjust the salt, tasting as you go, which is a key technique in making flavorful soup.

Next, melt 100g of butter and sauté the onion, celery, leek, and garlic for about 5 minutes. Add the corn kernels and cook for another 6-7 minutes, stirring occasionally. Don't forget the salt – 1 tsp!

Now, pour in your lovely corn stock and add your herb and spice sachet! Simmer everything together for 20 minutes, letting all those flavors meld. Finally, stir in 1 cup of cream, cook for 3 minutes, strain, taste, and adjust the salt! Boom!

Recipe Notes

Let's explore into a few extra tidbits, and I want to tell you a bit more about substitutions and storing this tasty soup! If fresh corn isn't available, using 10 cups of frozen corn works well – remember to use 2 liters of low-sodium chicken stock instead of making corn stock.

About that sachet – it keeps the soup beautifully white! Don't have cheesecloth– I hear you, maybe you haven't made Palak Paneer yet? If so, just toss the bay leaf and thyme into the soup, use ⅛ tsp of coriander powder, and white pepper instead of black. Remove the bay leaf and thyme stems before blending.

Want to store this deliciousness? You can refrigerate it for up to 5 days. It keeps well, making it perfect for meal prepping!

Nutrition Information

I've got the lowdown on what's inside each serving – assuming we're splitting this into 6 portions. We're looking at roughly 374 calories!

Let's break it down. We're talking 27 grams of carbohydrates, 5 grams of protein, and 30 grams of fat. Saturated fat? A whopping 18 grams, yeah it is quite rich, I know! There's a little cholesterol – 90 milligrams – and about 543 milligrams of sodium; something to watch if you're keeping an eye on your salt intake.

You'll also get a bit of potassium, fiber, and some sugar like 8 grams of sugar from the sweet corn. Plus, there's vitamin A, vitamin C – gotta get those vitamins!

Finally, we have calcium, a bit of iron, and that's the nutritional picture for you. Not bad, right?