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Summer White Corn Soup

Recipe for July 18th, 2010

This is a delightful way to enjoy the bounty of summer corn.  Of course, you can use yellow if you prefer.  Taking the extra step of making the Corn Broth is well worth the effort!


5 ears sweet white/yellow corn*, shucked                        2 cloves garlic*, minced

½ cup (or more if needed) milk                                        1 large potato*, peeled and chopped

1 tablespoon unsalted butter                                            4-5 cups Corn Broth or chicken broth

1 tablespoon olive oil                                                       1 teaspoon salt, plus more to taste

1 large yellow onion, trimmings reserved                          ½ teaspoon (or more) ground black pepper

2 celery stalks, chopped, trimmings reserved                    16 fresh basil leaves*, cut into thin strips, stems reserved


  1. Cut the corn kernels off the cob with a large knife and place in a medium saucepan, reserving the cobs to make Corn Broth.  Add the milk and bring to a low boil over medium heat.  Reduce the heat and simmer for 5 minutes.
  2. In a separate, large saucepan, melt the butter and olive oil together over medium heat.  Add the onion, reduce the heat to low, and cook, stirring often, until the onion is very soft and translucent, about 10 minutes.  Add the celery and cook, stirring often for 4 to 5 minutes longer, to soften.  Stir in the garlic and sauté for 1 minute, stirring constantly, being careful not to let the garlic brown.
  3. Add the potato, 4 cups of the broth, the salt and pepper, and bring to a low boil over medium high heat.  Reduce the heat and simmer for 15 to 20 minutes, until the potatoes are soft.  Stir in the corn-milk mixture and half of the basil.  Cool slightly.
  4. Ladle half the soup into the bowl of a food processor, blender or  use an immersion blender and process until smooth.  You want some of the vegetables to remain chunky.  If the soup seems too thick, thin it with broth or milk.  Season with additional salt and pepper to taste.  Serve warm or chilled, garnished with the remaining basil.


Corn Broth

Place the stripped corncobs in a large saucepan with 1 bay leaf, the trimmings from the onion (or an additional onion) and celery, and the stems from the basil.  Cover with 4 quarts of cool water and bring to a low boil over medium-high heat.  Reduce the heat to low and simmer for 45 minutes to 1 hour.  Strain the broth into a large bowl and discard the solids.  Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.


From Fresh Every Day More Great Recipes from Foster’s Market by Sara Foster