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Chunky Corn Soup

Serves: 3

Don’t know what to do with left over corn on the cob? This soup recipe is simple and goes great with a baby baguette. Another of those comfort foods


2 tbsp butter

½ cup chopped shallot

½ cup chopped celery

1 tbsp flour

½ tsp rosemary

½ tsp thyme

4 cups corn (fresh, frozen or canned)

1 large potato peeled and ½ inch diced

3 cups vegetable broth

1 cup cream

½ tsp kosher salt

Dollop of sour cream

Green onions diced and bacon bits for garnish


  1. Heat butter in large sauce pan and sauté shallot and celery for 2 minutes

  2. Stir in flour, rosemary and thyme and let cook for 2 minutes

  3. Add corn, potato, broth, cream and salt and simmer for 20 minutes until potato is soft

  4. Take 2 cups of corn and potato out, let sit for 5 minutes and using a blender puree it

  5. Add it back into the soup and this will thicken it up a little

  6. Serve topped with a dollop of sour cream, some diced onions and bacon bits

  7. Warm French baguette goes really well with this


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