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Sweet Summer Corn Soup Recipe | In Jennie's Kitchen

Sweet Summer Corn Soup

Prep Time 10 mins
Total Time 10 mins
Servings 4


  • 3 ears of corn
  • 3 small fresh spring onions
  • few garlic cloves or handful of garlic scapes (torn)
  • Sea salt
  • Olive oil
  • Freshly grated lemon zest
  • Fresh lemon thyme optional
  • Swirl of cream optional


  • Cut the kernels from the cob, and set aside in a bowl. Cut two of the onions in half, and chop the last one.
  • Add the cobs, onions halves, garlic, and salt to a medium pot. Add enough water to cover the cobs completely. Bring to a boil over high heat. Reduce to low heat, and simmer 20 minutes. Let cool, if you have the time, but not a deal breaker if you're in a rush.
  • Pour the broth through a sieve, and discard the cobs, onions, and garlic.
  • Add a swirl of oil to a deep skillet or medium pot. Heat over medium flame until shimmering. Add the corn and chopped onion to the pot. Sauté until corn brightens, and onion gets slightly tender.
  • Add the broth, and increase heat to high, Bring to a boil. Reduce heat to low, and simmer until corn is tender, but still has some bite to it.
  • Use an immersion blender to puree the soup into a chunk chowder-like consistency. Alternately, add half the soup to a blender, puree roughly, then stir back into the pot.
  • Ladle the soup into bowls. Garnish with a swirl of regular cream or cashew cream, lemon zest, and fresh lemon thyme leaves, and serve immediately.