This soup is a celebration of summer corn- with few ingredients the creamy, sweet corn flavor really is what it’s about. Adaptable for a fancy first course, a simple summer dinner, or a side for summer grilling, Creamy Corn Soup is a handy chameleon to have in your recipe bank.
This weekend, it was a simple Sunday dinner, accompanied by a Boston leaf, radish, and walnut salad. I also made a quick sea bean chutney to dollop into the soup, as well as seared tempeh cubes for light protein.
For another winning dinner, drop in some seared okra chunks and serve it alongside this pork dish.
Creamy (Creamless) Summer Corn Soup
1 tablespoon butter or avocado oil (or better yet, half of each- butter for flavor, avocado oil for cooking properties)
1/2 onion or 1 large shallot
1 whole clove garlic, peeled and quartered
2 ears corn
1/3 medium head cauliflower, cut into small florets (about 1½ cups florets)
⅛ teaspoon dried thyme or 2 sprigs fresh thyme
4 cups water
¼ teaspoon salt, plus more to taste
⅛ teaspoon white pepper or finely ground black pepper
Fresh thyme, for serving
What to do:
Remove kernels from corn cobs. Do not throw out the cobs!
Sweat onion and garlic in butter/oil. Add corn kernels, cobs, cauliflower, thyme and water. Season with salt and pepper and simmer 20 minutes, until the cauliflower is tender. Remove corn cobs from soup, as well as thyme sprigs if using fresh. Blend soup in high speed blender until very smooth.
Pour into soup bowls and sprinkle with fresh thyme.
Serving suggestions: Top with a dollop of green bean chutney (pictured); chili seasoned seared tempeh cubes; seared okra chunks; or make it a side for roasted/grilled pork loin.