Corn Soup: It's Not as Difficult as You Think

Corn Soup: 

It's Not as Difficult 

as You Think

Corn soup, or sweetcorn soup, is a soup made from corn. The meal was once only popular in maize-producing areas of the world, but because of increased corn distribution, it has become more widely known. Corn on the cob, water, butter, and flour are common components, along with salt and pepper for seasoning. Additional components, which may include eggs, vary by area.

By Roberto R. Díaz Blanco

  • Native Americans

Because maize is a main crop for many Native American tribes, corn soup is a popular dish among them. According to M. R. Harrington, the Seneca Indians' favorite dish in 1908 was hulled-corn soup onno'kwǎ'. "[s]eldom do the Indians, pagan or Christian, congregate for any function [...] without a kettle of hot and tasty onno'kwǎ' to regale the audience," he added. People were given a ladleful of soup every time they surrounded the kettle at religious events.

  • How to make a Special Summer Corn Soup?

To begin, take 6 ears of corn, remove the husks and silks from the corn and reserve one ear of corn. Use a knife to cut the kernels off the remaining 5 cobs, then break the shaved cobs in half. Set aside.

Melt the butter in a large pot over medium-low heat and add the shallots.

Cook, stirring often, until soft and translucent, 8-10 minutes.

Add the chicken stock, corn kernels, broken cobs, whole ear of corn, salt, and pepper to the pot.

Bring to a boil, then reduce the heat to medium-low and cook uncovered for 10 minutes.

Remove the whole ear of corn and set aside to cool. Cook the soup for 10 minutes more, then remove the broken cobs from the pot and discard.

Use a handheld immersion blender to purée the soup until very smooth. Be patient; it takes a while.

Place a fine mesh sieve over a large bowl and pass the soup through, using the back of a ladle to push the soup through in circular motions. Discard the fibers and bits of kernels in the sieve.

Return the strained soup to a clean pot. It should have a creamy consistency. If it’s too thick, thin it with water or chicken stock; if it’s too thin, cook over medium heat until thickened.

Use a knife to cut the cooked kernels off of the cooled whole cob, then add the kernels to the soup along with the herbs. Taste and adjust seasoning with salt and pepper (if necessary, you can add a bit of sugar to bring out the corn’s natural sweetness).

Ladle the soup into bowls and garnish with tiny sprigs of fresh basil and thyme, if desired.

¡Enjoy!


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