Velvety potatoes and golden corn provide the backbone for this Corn Soup, giving it a rich flavor, complete with herbs and garlic.
I live on Colorado’s lesser-known western slope, on the other side of the Rocky Mountains from Denver and virtually all the other big cities in Colorado. The western slope is home to many high deserts with large rivers flowing through them, which—believe it or not—creates the perfect situation for well-irrigated desert farmland. In the Grand Valley where I live, vast fruit orchards and wine vineyards proliferate, all irrigated by the Colorado River. And just south of us, in a small town called Olathe, the major crop is sweet corn—the variety is actually “Olathe Sweet,” so it’s “Olathe Sweet sweet corn”—duly irrigated by the powerful Gunnison River.
When it’s high summer and the corn is in peak season, massive heaps of unshucked Olathe Sweet sweet corn show up at local grocery stores across the western slope, selling for a quarter per ear. People stand around the bins, shucking wads of corn silk from their chosen ears into the nearby trash can set up for that purpose. It’s worth the work (and worth far more than the cost) because this sweet corn tastes like the desert sunshine only an hour away, and it’s as fresh as produce gets.
This is a long-winded way to explain why I have a ton of corn in my fridge every July. It’s great roasted on the grill, but I always look forward to making this corn soup with my local sweet corn stash. This recipe is creamy without the use of any dairy, and it’s full of savory thyme and garlic flavors. The option to blend it with an immersion blender at the end makes it almost chowder-like and, in my opinion, extra satisfying. Make a double batch and freeze some for the chilly winter season; you’ll thank yourself later.
Is This Corn Soup Healthy?
This corn soup recipe is very healthy! Corn is technically a grain, though it doesn’t taste like most of our other popular grains. It’s naturally low in fat and sodium and contains fiber, a small dose of protein, B vitamins, and trace amounts of many important minerals. The potato and onion in this recipe provide some potassium and other nutrients, while the olive oil provides healthy fats. If you’re limiting sodium in your diet, use low-sodium broth and season the soup with “lite” salt or skip the salt altogether.
Overall, this dish is vegan, gluten-free, and low in fat, making it suitable for many different diets.
The “Three Sisters” Super Soup
I’m not saying you have to add anything to this dish, because it really is perfect on its own. But I also enjoy experimenting, and three of my favorite ingredients to play with are corn, beans, and squash.
In various Native American cultures, these crops were known as “the three sisters” because they grow harmoniously together, creating the ideal growing conditions to support each other.
To honor this (and to add delicious flavors and textures), consider adding some cooked black beans and raw butternut squash (peeled and diced) to your corn soup, plus some extra broth to maintain the right consistency. These tasty additions provide more texture, color, and flavor to the mix that won’t disappoint!
How Do I Store Leftovers?
While this soup is made to be enjoyed fresh, you can store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it in freezer-safe containers. It should last for 3-4 months. Make sure to thaw it in the fridge overnight before reheating it on the stove.
Serving Suggestions
Top your bowl of corn soup with butter, fresh chives, and parsley. I also like to sprinkle a bit of cilantro on mine for an aromatic burst of flavor, and if you enjoy spice, add some cayenne or red pepper flakes to your bowl. For a more “elote” flavor, you can add a sprinkle of Tajin and some crumbled cotija cheese or queso fresco.
Serve this soup alongside crusty bread,or even Garlic Toast. Air-Fryer Green Beans make a great side dish, as does a serving of Black Beans & Rice, creating a 100% vegetarian meal. If you want to add more protein to the soup, I suggest browning some chorizo and adding it to the pot for a spicy option or using the shredded chicken from this Shredded Chicken Tacos With Strawberry Salsa recipe.
Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 4 cups vegetable broth
- 1 medium potato peeled and diced
- 5 cups corn kernels fresh or frozen
- Salt to taste
- Black pepper to taste
- 3 tablespoons chopped fresh parsley
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, and dried herbs, sautéing until onion is translucent, about 5 minutes.
- Pour in vegetable broth, add diced potato, and bring to a simmer.
- Add corn kernels to the pot. Season with salt and pepper. Simmer for 20 minutes, or until potatoes are tender.
- Remove from heat. Optional: Use an immersion blender to lightly purée the soup for a creamier texture. Stir in chopped parsley. Serve hot.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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