Corn Soup (Velvet Corn Soup)

Published: July 8, 2025

Total Time: 25 minutes

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients

Serves 4–6

• 1 tablespoon vegetable oil

• 2 tablespoons unsalted butter, divided

• 4 cups corn kernels (from 6 ears fresh corn or 2 × 10-ounce bags frozen corn, thawed; see Substitutions for canned/canned creamed corn)

• 2 cups vegetable or chicken broth (or corn broth, see Tip)

• ¼ cup half-and-half

• Kosher salt (to taste)

• Chopped chives (for garnish)

Instructions

Step 1: Sauté Fresh Corn

In a large pot over medium heat, heat vegetable oil and 1 tablespoon unsalted butter until the butter melts and foams. Add 3 cups of the corn kernels (reserve 1 cup for later) and cook, stirring occasionally, until the corn begins to brown and caramelize slightly, about 10 minutes. This step deepens the corn’s sweetness and creates a rich base.

Step 2: Blend the Base

Transfer the cooked corn mixture to a blender. Add the 2 cups broth, ¼ cup half-and-half, and 1 teaspoon kosher salt. Blend on high speed for 1 minute until completely smooth and velvety.

Step 3: Reheat and Combine

Return the pot to medium heat. Melt the remaining 1 tablespoon unsalted butter. Add the reserved 1 cup corn kernels and cook, stirring occasionally, until tender and heated through, about 3 minutes. Pour the blended corn mixture back into the pot. Stir gently to incorporate, then heat to a gentle simmer, scraping the bottom of the pot with a wooden spoon to dissolve any caramelized bits. Season with additional salt to taste. Remove from heat once the soup reaches a smooth, silken consistency.

Step 4: Serve

Ladle the soup into warmed bowls and garnish with freshly chopped chives.

Optional: Corn Stock from Fresh Cobs

If using fresh corn, save the cobs after removing kernels. Cover cobs with water in a pot, add a pinch of salt, and aromatics (e.g., 2 black peppercorns, 1 sprig tarragon, 2 garlic cloves). Simmer uncovered for 30 minutes. Strain and use the stock in place of vegetable or chicken broth for a more concentrated corn flavor.

Substitutions & Variations

Canned Corn

For convenience, use 4 cups of drained canned corn (from 3 × 15-ounce cans). Skip Step 1 (no need to cook the corn), and proceed to blend 3 cups of the canned corn as in Step 2, omitting the first tablespoon of butter.

Creamed Corn Variation (Joyce G. Style)

For a lighter twist, substitute 4 cups creamed corn (from 3 × 15-ounce cans). Thicken the broth with 1 tablespoon cornstarch dissolved in ¼ cup chicken broth, then stir in 1 lightly beaten egg white into the boiling soup (adds silkiness without fat). Omit half-and-half and butter.

Equipment Tip: Immersion Blender

For a smoother texture, use an immersion blender directly in the pot. Submerge the blender shaft below the soup surface, pulse until smooth, and avoid lifting while running. Position the pot in a sink for easier arm movement.

Serving Suggestions

• Cold Soup: Chill the finished soup for 2 hours, then serve. Reheat briefly in the microwave if desired.

• Avocado Garnish: Top with 3–4 firm avocado chunks for creaminess and flavor.

• Shallot Garnish: Sauté ¼ cup diced shallots in butter before adding the 1 cup corn (Step 3) for a nutty complement.

Chef’s Notes

• This soup is naturally creamy; no heavy cream or butter is required for a rich texture, thanks to caramelized corn.

• Adjust salt to taste, as broth concentrations vary.

This recipe balances simplicity with depth, leveraging caramelized corn for sweetness and a smooth velvety finish.