Chilled Corn Soup


6 cobs of corn, kernels removed and cobs reserved
8 cups water or stock (veg or chicken)
2 tbsp Extra Virgin Olive Oil
1 small sweet onion, diced
1 tsp Roasted Garlic Powder
Salt and Pepper


Shrimp, bacon, corn relish, cherry tomatoes, roasted/charred corn, etc.


In a large heavy bottomed pot, add the cobs and water or stock; bring to a boil. Reduce to a simmer for 45 minutes. Strain and reserve corn stock.

Wipe the pot dry. Over medium heat, add olive oil. Add onions and sauté until onions are translucent but not brown, about 10 minutes. Next, add fresh corn kernels and garlic, stirring for another 2-3 minutes. Add 6 Cups of the corn stock and bring to a boil. Reduce heat to medium and simmer until corn is tender, about 10 minutes.

Puree soup in batches, using a blender, food processor, or an immersion blender. Strain through a sieve into a large bowl. Thin the soup to desired consistency with reserved corn stock, if desired. Adjust seasoning with salt and pepper, then cool in refrigerator.

Serve chilled soup with your choice of toppings. (Or no toppings at all!)  You can double or triple the batch, freeze and thaw (or even serve reheated) during those cold winter months to bring back a taste of summer.