Creamy Sweet Corn Soup

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Yields: 10, 12 FL oz. servings

2 tbsps. extra virgin olive oil
4 ounces fresh, jumbo white onions, diced
1 tbsps. fresh, peeled, minced garlic
3 oz. fresh leeks
3 lb. fresh corn kernels from cob
4 oz. fresh celery
1 cup heavy whipping cream
3 qts. vegetable stock
Salt & Pepper to taste

2 tbsp. chopped herbs:
1/4 cup, fresh basil
1/4 cup, Italian parsley (chopped)
2 tsp. fresh thyme
2 tsp. fresh leaf oregano
2 tsp. fresh chives
2 tsp. fresh tarragon

2 FL oz. Cornstarch Slurry:
2 tbsps. cornstarch
2 tbsps. filtered water


Prepare cornstarch slurry by slowly pouring cornstarch into water and stirring continuously until cornstarch is dissolved. Reserve slurry for later. Remove corn from husk and reserve both. Heat oil in a pot; add onions, leeks, and garlic. Sauté until slightly brown and aromatic. Deglaze pot with stock; add corn and celery. Bring to a simmer and continue to cook. Season with salt & pepper mix. Add cornhusks and simmer with stock. Cook vegetables until tender and ready to puree. Discard husks and place soup in blender. Puree until smooth (no chunks); season to taste. Pass through sieve to remove chunks. Add heavy cream and blend. Place on stove; add fresh herbs and cornstarch slurry. Cook to desired consistency. Serve hot.



Recipe courtesy of CTCA Executive Chef Frank Caputo, Western Regional Medical Center