Summer Corn Soup

with homemade corn stock

The long weekend is over and we’re already into the middle of the week. After this weekend, Kramer has requested on more than on occasion that we ‘take it easy’ this upcoming weekend. I currently agree with him, and even promised to buy movie tickets for this Friday in order to keep it a quirt evening instead of getting roped into going to a bar or something, as per usual. Obviously we’ve been keeping busy. On Friday night we grabbed some beers and enjoyed the sunny weather at Good Co. We played some of the many games there, including the famous ring-on-a-rope game where you try to toss a ring onto a nail that is stuck in a wall. It sounds incredibly stupid…and it is. But it’s also a lot of fun and when one of us (cough Morgan cough – cheater) finally got that ring on the nail, you wouldn’t believe how happy we were. Never say never. After what felt like a collective victory, we headed over to Shalom Japan for some Jewish-Japanese comfort food. I loved it. Matzo ramen soup, challah with raisin butter, tuna tataki with black tahini, fluke sashimi, and a lox don buri bowl. Plus, Hitachino on tap. After dinner, we hung out at Morgan’s before grabbing the last L train home (of course there is construction on our line during the holiday weekend).

Summer Corn Soup

Our weekend at Rockaway Beach: fries, sun, tacos and sand.
Saturday, Kramer and I got our asses in gear early-ish and took the train out to Rockaway Beach. I had never been, but Kramer and Morgan checked it out the weekend I was in Vegas and I made Kramer promise to take me ASAP. After about an hour and change on the subway, we made it and immediately grabbed some fish and chorizo tacos from Rockaway Taco. This spot is not over hyped! Best tacos in New York, hands down. We also had these little Mexican peanut snacks called Japanese coated peanuts that I am now obsessed with. After drinking the juice out of a whole coconut, we staked out a spot on the beach, procured some frozen sangria, and just chilled. It was lovely, the water was refreshing, and bonus: I didn’t even get sunburned! Everyone wins. We grabbed some fries and a beer (to regain our strength, ya know?) before trekking back home and meeting Morgan for brats and drinks. Then it was time to get some rest before a barbecue at our friends Matt and Amanda’s apartment! But I will tell tale of that on another day. See? Non-stop Labor Day fun was had this past weekend.

Summer Corn Soup

Funny enough, I froze portions of this corn soup when I made it last month, and I am going to be eating it for lunch today. Usually when people make corn soups, they are creamy and rich. There’s nothing wrong with that and lord knows I love me some corn chowdah. But with all of my beach activity this summer, I figured it would be wise to skip the butter and cream when making an already starchy meal. Summer corn is almost gone, so making this and freezing it is a great way to preserve the taste of the season. The most essential step in making a perfectly rich, yet surprisingly vegan corn soup is making your own corn stock. The essence of summer corn is all over this soup, and it is delicious. You’ve never had a good corn soup until you’ve had one with freshly made corn stock. To make this elixir of the gods, you just have to remove the kernels from your ears of corn and boil them with some onion and other seasonings, then add it to your kernels and other vegetables – voilà! A lovely summer corn soup that will lift you up instead of weighing you down. I added some whole corn kernels after pureeing the majority of the soup for texture, and you can press it through a sieve for the ultimate silky soup, if you like, but I prefer a more rustic variety and kept mine as it was. Soon, summer corn will only be a dream until 2014, so I highly recommend making a big batch of this to enjoy even after you’re freezing your boots off.

Summer Corn SoupNot only did I get to drink out of a coconut, but I also enjoyed some frozen sangria. Kramer looked stylish as always.

Summer Corn SoupThe abandoned Domino Sugar factory, a strange beach and library on Governors Island and Kramer being hilarious.

Summer Corn SoupThe most important part of this soup is the homemade corn stock for a rich, corn flavor. Let it simmer for at least 45 minutes.

Summer Corn SoupPrep your vegetables.

Summer Corn SoupOnce your stock is ready, quickly sauté your vegetables before adding in your stock and pureeing.

Summer Corn SoupOnce ready, garnish and serve.

Summer Corn Soup

Summer Corn Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4 large servings
A fresh, light corn soup with minimal ingredients.
For the Corn Stock:
  • 6 ears yellow corn, kernels removed (set the kernels aside)
  • 1 onion, roughly chopped
  • 4 sprigs fresh thyme or 1 teaspoon dried thyme
  • ½ teaspoon peppercorns
  • ½ teaspoon kosher salt
  • ½ teaspoon red pepper flakes
For the Corn Soup:
  • 2 tablespoons olive oil
  • 1 yellow onion, minced
  • 3 stalks celery, finely chopped
  • corn kernels from 6 ears of corn, ⅔ cup of kernels reserved
  • 2 cloves of garlic, finely minced
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon kosher salt
  • finely chopped red pepper or scallions, for garnish (optional)
  • grated Parmesan cheese, for garnish (optional)
  1. First, make your corn stock. Remove your kernels from the ears of corn and set them aside. Place your naked ears of corn in a large stock pot and cover with water, then add in your chopped onion, thyme, peppercorns, salt and red pepper flakes. Bring to a boil, then reduce the heat to a simmer and allow to cook for 45 minutes. Taste the stock and if it doesn't seem rich enough (in flavor or color), let it go for another 15 minutes, otherwise strain and discard the solids from the stock. Set the stock aside.
  2. In a large pot, add your olive oil and heat to medium. Add in your minced onion and celery, and cook for 5 minutes or so, until they've become somewhat translucent. Add in all but ⅔ cup of corn (reserve this ⅔ cup to add at the end) and cook for another 5 minutes, then add in your garlic and stir for a minute or so, until fragrant. Add in your pepper flakes and salt, then pour in your stock. Stir to combine, then bring to a boil. Once boiling, reduce to a simmer and allow to cook for 15 minutes, stirring every 5 minutes or so.
  3. Once ready, use a food processor or immersion blender to puree your soup. Once smooth (or as smooth as you like), stir in the reserved ⅔ cup of corn kernels. Taste and adjust seasonings as necessary. This soup will keep well in the refrigerator for up to 5 days or frozen for up to 2 months.


9 Responses

  1. bashfulbao says:

    Shalom Japan sounds amazing, I wish we had one in Boston! I made a similar corn soup a little while ago, and it was great–perfect for summer without the cream. Also, the bowl in your shots is so fun, I love the angled edges! Good luck with your “take-it-easy” weekend!!

  2. mpcollins93 says:

    I love that you made corn stock for this! I will have to try that – I <3 fresh summer corn.

  3. Hi! I run the Progresso Facebook page – would you be okay with us sharing your recipe on there? It looks fantastic. – Megan

  4. I dig this corn soup, and every post you write makes me want to move to New York.

  5. Love the idea of the corn stock – what a great way to use up those cobs. Soup looks fantastic!

  6. Love this healthy soup. I’m all about light and fresh soups, as well as corn. Gorgeous!

  7. […] as I’d like it to be on a cold winter day. I decided to use the same method I used in my summer corn soup, where I made a corn stock with the ears instead of using chicken broth, and then I stirred the […]

  8. […] the other day to be greeted by an abundance of corn and, after reading about a recipe over at Crepes of Wrath, I knew immediately what had to be done with it. First, I opened all my windows and doors to let in […]

  9. […] as I’d like it to be on a cold winter day. I decided to use the same method I used in my summer corn soup, where I made a corn stock with the ears instead of using chicken broth, and then I stirred the […]

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