Fresh Corn Soup with Herbed Croutons

This is the third recipe on Oh My Veggies that starts with the words “fresh corn.” I thought of a few alternate names after I realized that, but Fresh Corn Soup with Herbed Croutons fits so much better. Because it’s fresh! It’s not a heavy corn chowder. It’s a light soup. Perfect for summer. And it’s made with fresh corn—both the kernels and the cobs. The sweet broth made from simmering the cobs with thyme and water is the secret to the fresh flavor of this soup.

Recipe

Ingredients

Herbed Croutons

• ⅓ cup olive oil
• 2 tbsp chopped fresh herbs any herbs will do
• salt and pepper to taste
• 5 cups cubed bread I used sourdough

Fresh Corn Soup

• 6 ears of fresh corn husked and de-kerneled (don’t discard the cobs!)
• 2 sprigs fresh thyme
• 6 cups water
• 1 tbsp olive oil
• 1 tbsp lemon juice
• salt and pepper to taste

Instructions

For Herbed Croutons:

• Preheat oven to 350°F.
• Whisk together olive oil, fresh herbs, salt and pepper in a large bowl. Add cubed bread to bowl and toss to coat. Transfer to rimmed baking sheet and bake for about 30 minutes or until baked through and golden brown. Set aside.

For Fresh Corn Soup

• Place corn cobs and thyme in a large pot or Dutch oven and cover with water. Bring to a boil, then reduce heat to low. Simmer for 45 minutes.
• Reserve ¾ of corn kernels; puree the rest in a blender or food processor until completely smooth.
• Once broth is finished, remove cobs and thyme sprigs and pour through a fine mesh strainer into a heat-proof bowl. Set aside.
• Return pot or Dutch oven to medium-high heat. Add olive oil and swirl to coat. Once oil has heated, add reserved corn kernels. Saute 2–3 minutes or until just beginning to brown, stirring occasionally. Reduce heat to medium. Add corn puree and cook 3 minutes more or until thickened, stirring constantly. Add corn broth and simmer 10 minutes. Stir in lemon juice, salt, and pepper. Ladle into bowls and top with a small handful of herbed croutons.

Nutrition