Corn soup

I love this recipe winter or summer, even if there is no corn on the cob at the time.

If you can find frozen fresh corn kernels, use them, or strip fresh corn from the cob with a serrated knife, pressing out all of the corn from the residual cob. Or use organic canned kernels, which make a perfectly lovely soup, especially when put through a sieve and dolled up with a dash of cream or yogurt, then chilled, or hot off the stove.

Wherever you find your corn, you will love this soup for a first course, and using bio corn niblets, you don’t have to gnaw on cobs and get butter and corn all over your face!

food for thought corn


Serves 4


  • ¼ cup olive oil
  • 2 teaspoons butter
  • 1 medium sweet onion, chopped fine
  • 3 garlic cloves, minced
  • 3 cups corn niblets
  • 5 cups broth, vegetable or chicken
  • Sprig of fresh thyme or a couple of pinches of dry thyme
  • Salt and pepper
  • Juice of a lime or lemon


  • 1 ripe avocado
  • 1 sprig of fresh cilantro, minced
  • Greek yogurt or crème fraiche


In a soup pot, heat the oil and sauté the onion, garlic and kernels for a few minutes until onions wilt. Add the broth, thyme, salt and pepper and simmer for 20-30 minutes.

food for thought corn

Using a hand mixer, whip the soup into a smooth texture and add the lime or lemon juice.

At this point you can eat the soup hot or chill it and serve it with chopped avocado and a sprinkle of cilantro, or, to refine the soup, pour it into a strainer and with a wire whisk, stir it through the strainer until hardly anything is left of the pulp in the soup.

food for thought corn

This residue pulp tastes wonderful and can be used in a vegetable soups or frittatas, but my golden palate husband prefers the chewy soup!

Keeps for up to 4 days in the fridge.

food for thought corn

Meet the chef

P-O Life reader, Suzanne Dunaway, has cooked since she was 5 years old, when she made cinnamon pinwheels from her mother’s pastry dough.

She LOVES to cook. Some might say she LIVES to cook. The smells, the tastes, the textures…

She is a firm believer in simplicity and creates her recipes in the ethos of ‘anyone can cook’.

After years of experience in her own kitchen, cooking schools and private classes all over the world, in this weekly blog, Suzanne shares with us her PO-inspired creations.

With many strings to her bow, she is also an artist and columnist, with two published cookbooks.

Get a copy of her ‘No Need to Knead: Handmade Artisan Breads in 90 Minutes’ here  

Or her 5 star rated book ‘Rome, at Home: The Spirit of La Cucina Romana in Your Own Kitchen’ here

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