Sugarlaws: Living Sweetly.

Corn and Chive Soup

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October 20th, 2008 · Print Print

Do you ever go to a restaurant and fall so hopelessly in love with a particular dish that you attempt to recreate it at home?  This dish was a product of one of those impulses.  At a dinner a month or so ago, Chad and I both ordered the same dish: corn soup.

Chad and I never order the same dish — I’m a former vegetarian with an entire mouth full of sweet tooths, he’s a Texan at heart who gags when I mention tofu.  So when we both order, and both like, the same dish, that’s a big deal.

A big enough deal that I had to attempt this soup at home.  I went into the recipe armed with a secret weapon — when I asked the waiter if the soup was cream-based, he told me the base was actually corn stock.

So corn stock I made.  And corn soup.  And I will be making it again, because it was fantastic.  Light, healthy and incredibly flavorful, this is a perfect dish to celebrate our last few weeks of fresh corn this season.  Make it now, before they’re gone!

Corn and Chive Soup

3 ears of corn
2 cups milk
1 cups water
1 small shallot, diced
2 tbsp chopped chives
3 large shrimp
1/4 cup heavy cream


Cut the corn kernels from the cobs and reserve.  Heat the milk and corn cobs to a simmer and let them simmer for ten minutes.  Remove the corn cobs, and add the water, corn kernels, chives, shallot and salt.  Simmer for 15-20 minutes.

Transfer the soup to a food processor or blender and puree it in batches until smooth.  Stir in heavy cream, pour into bowls, and serve.  Garnish with sliced shrimp and additional fresh chives.

Serves four.


Tags: food · soups

24 responses so far ↓

  • 1 RecipeGirl // Oct 20, 2008 at 7:27 am

    It’s so funny that you’re posting about this.  We were just at lunch the other day and had a corn soup.  I commented to my husband about the soup and tried to dissect it for re-creation.  Isn’t that funny?  I think we all think alike on that sort of thing.  My corn soup was definitely cream based!

  • 2 Erik // Oct 20, 2008 at 9:32 am

    Wow! What an interesting soup! I would never have dream this up in a thousand years. Glad you posted this!
    I’m going to assume the cobs are removed before pureeing?

  • 3 Kelly // Oct 20, 2008 at 9:53 am

    That looks pretty and tasty.  I love the bowl.

  • 4 Katherine // Oct 20, 2008 at 10:39 am

    Stupid question — you do take out the corn cobs before blending, right? This looks amazing, by the way.

  • 5 Katherine // Oct 20, 2008 at 10:40 am

    oops just realize someone else asked the same question.

  • 6 Emily // Oct 20, 2008 at 10:56 am

    this looks superb!! We have a lot corn to be used at the moment too!!

  • 7 VeggieGirl // Oct 20, 2008 at 10:57 am

    “Do you ever go to a restaurant and fall so hopelessly in love with a particular dish that you attempt to recreate it at home?”

    Ooooh yes, I do; and you definitely succeeded in doing so!! :-)

  • 8 sugarlaw // Oct 20, 2008 at 12:58 pm

    Yes, take the cobs out of the soup!  I’ve changed it in the recipe.  Corn cob soup would be unique but most likely disgusting. :-)

  • 9 Maria // Oct 20, 2008 at 6:37 pm

    Oh yum! And glad you take the cobs out…ha! I am sure it is much better without them!

  • 10 ttfn300 // Oct 20, 2008 at 8:22 pm

    ooh my, yum yum, i love me a good corn soup!!

  • 11 Big Boys Oven // Oct 21, 2008 at 4:03 am

    Oh! i dropped my jaw looking at this gorgeous corn soup, fragrant and delicious, what more can one ask!

  • 12 zestycook // Oct 21, 2008 at 6:43 am

    WOW – I would love this soup.  Thansk so much for sharing.  I am so making this.  Great pictures


  • 13 heather // Oct 21, 2008 at 8:04 pm

    that looks delish :) i left you a little blog award on my site, come grab it when you get a second :)

  • 14 Emiline // Oct 23, 2008 at 1:32 am

    I love corn chowdah, so I know I would like this!

  • 15 Bob LaGatta // Oct 23, 2008 at 1:49 am

    this recipe is very easy to do. id try it out later…around dinner

    I’ll better check the archived posts from your site. Ciao!

  • 16 Olga // Oct 24, 2008 at 3:15 pm

    corn always makes me think of summer. Great post.

  • 17 Naama // Oct 24, 2008 at 4:13 pm

    Thisis a great soup recipe! Thanks!

  • 18 Deborah // Oct 24, 2008 at 4:37 pm

    I don’t know where I’ve been, but I’ve never even heard of corn stock!  This sounds amazing!

  • 19 Katie // Oct 24, 2008 at 11:48 pm

    Yum!  I love soup, especially when it has corn in it.  Nice photos :)

    Just wondering…did you get the bowl in the 1st photo from Crate & Barrel?  I think I have the same one!

  • 20 Mansi // Nov 7, 2008 at 7:10 pm

    ooh boy! that looks so comforting, and the ingredients pair well together too! if you don’t mind, I’d you send this for my vegetarian thanksgiving recipe event!:)

  • 21 Mansi // Nov 7, 2008 at 7:12 pm

    without the shrimp though!:( I was so engrossed in seeing just the corn and chives I totally ignored the shrimp!:)D I think I’ll try it this way:)

  • 22 Sherry // Jun 5, 2009 at 3:37 pm

    Just made your wonderful corn soup.  Instead of shrimp I added fried chopped pancetta to top .  It was fantastic.  I used my emulsion blender.  Next time I’m trying a regular blender.  Thanks for sharing the recipe.  Now, on with the rest of the meal!

  • 23 Country Fried Ryan // May 31, 2012 at 10:00 pm

    I made your delicious corn soup with fresh chives from my garden for my sustainable living blog.  Here’s the link to the article.

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