Fresh Corn Soup

Name: Fresh Corn Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 ears fresh sweet corn; 1 yellow onion, diced; 2 stalks celery, diced; 2 cloves garlic, minced; 2 medium potatoes, peeled and diced small; 1 teaspoon dried thyme; 1 teaspoon dried basil; 1 teaspoon dried oregano; 4 cups vegetable broth; 1 tablespoon olive oil or butter; Salt and black pepper to taste; Optional garnish: fresh herbs, sour cream, or chopped tomatoes

This light and healthy soup is packed with sweet corn and fresh vegetables without using any heavy cream.

By Daily Recipes Book· 🌍 American· August 25, 2026

dailyrecipesbook.com

Prep

20 minutes

Cook

25 minutes

Total

45 minutes

Serves

This fresh corn soup is a fantastic way to celebrate summer produce. Unlike heavy chowders, this recipe relies on the natural sweetness of ripe corn and potatoes to create a soup that feels satisfying but light enough for a warm day.

Most people love this dish because it is naturally plant based and highlights the quality of fresh ingredients. My best tip is to use corn only when it is in peak season, as the quality of the kernels really makes or breaks the final flavor.

Ingredients

4 ears fresh sweet corn
1 yellow onion, diced
2 stalks celery, diced
2 cloves garlic, minced
2 medium potatoes, peeled and diced small
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
4 cups vegetable broth
1 tablespoon olive oil or butter
Salt and black pepper to taste
Optional garnish: fresh herbs, sour cream, or chopped tomatoes

Instructions

1
Cut the corn kernels off the cobs using a sharp knife, ideally using a bundt pan to catch the kernels as you slice downward.
2
If you want extra flavor, place the bare corn cobs in a bowl and cover with 2 cups of boiling water while you prepare the soup base.
3
Heat the olive oil or butter in a large pot over medium heat, then add the onion and celery and cook until they soften.
4
Stir in the garlic, potatoes, thyme, basil, and oregano and cook for another two minutes.
5
Add the corn kernels, vegetable broth, and the corn infused water if you prepared it.
6
Bring the mixture to a boil, then reduce the heat to low and simmer until the potatoes are tender.
7
Use an immersion blender to pulse the soup to your desired texture, leaving some chunks for body or pureeing until completely smooth.
8
Season with salt and pepper to taste and serve warm with your favorite garnishes.

💡 Tips

Store leftover soup in an airtight container in the refrigerator for up to three days. When serving, add a small dollop of sour cream or a sprinkle of fresh chives to contrast the sweetness of the corn.

#vegetarian #vegan #gluten free #healthy #summer

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