Creamy corn soup

14 August 2011 § 12 Comments

Today I needed soup and hot soup at that. It has not stopped raining all day and I have a stinker of a cold. It feels like the advent of fall  – either way there is something so comforting about soup.

Yesterday we went to the Montclair Farmers’ Market and stocked up with fresh corn.

So we got shucking and I made this quick corn soup for lunch. Corn is cheap and good at the moment, at 50 cents a husk it makes an economical meal. Creamy and sweet, it hit the spot.

Creamy corn soup recipe


  • 1 onion – finely chopped
  • 3-4 small to medium potatoes cut into small pieces
  • 3 husks of corn – shucked
  • 1-2 pieces of celery finely chopped
  • 1 tbs butter
  • A glug of olive oil
  • A handful of fresh thyme (otherwise dried is fine)
  • 3 cups vegetable (or chicken) stock
  • Generous glug of heavy cream (optional)

Put the butter and olive oil in a large sauce pan on a medium heat. When butter is melted add the onion and fry until translucent. Add the celery and potatoes fry for a few more minutes. Then add the corn and fry for another two minutes. Pour on the stock, bring to the boil then reduce heat and simmer for about 15 minutes – until the potatoes are soft. In the meantime add the herbs, taste and season.

Just before serving add the cream and stir through. Let cook for a few more minutes.

Even the fussiest eldest of The Ladies™ who claims to only like butternut squash soup drank all her soup.

Today feels too much like fall for my liking, whereas yesterday was beautiful – what a contrast. Here are some sunny pictures of the Montclair Farmers’ Market.

The summer is flying by so enjoy this colorful produce while it is still here.


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§ 12 Responses to Creamy corn soup

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