Corn Soup

Introduction

This corn soup comes together in about 40 minutes and delivers a naturally sweet, silky broth thickened with a simple butter-flour roux and finished with a beaten egg for richness. It works as a light lunch, a starter before a heavier main, or a comforting side dish that tastes like corn distilled into its essence.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4

Ingredients

• 4 cups corn off the cob
• 6 cups water
• 4 tablespoons unsalted butter
• 1 tablespoon flour
• 1 large egg
• Salt to taste
• Pepper to taste

Instructions

1. Combine the corn and water in a large pot. Bring to a boil.
2. Make a roux with the butter and flour.
3. Add the roux to the soup when the corn is tender.
4. Boil for an additional 10-15 minutes.
5. Beat the egg and add it to the soup. Immediately take the soup off the heat.
6. Add salt and pepper to taste.

Variations

Corn and potato soup: Add 2 medium diced potatoes to the pot with the corn and water. This makes the soup more substantial and slightly earthier, and extends the cooking time by about 5 minutes.

Smoky corn soup: Stir in 1 teaspoon of smoked paprika after the roux thickens. This adds depth without changing the texture.

Creamed corn soup: Replace 2 cups of the water with whole milk or cream, added after the roux has cooked in. Use less milk if you prefer a thinner consistency.

Corn and herb soup: Stir in 2 tablespoons of fresh parsley, dill, or chives just before serving. Fresh herbs brighten the subtle corn flavor.

Spiced corn soup: Add ½ teaspoon of ground cumin and a small pinch of cayenne pepper to the roux before adding it to the pot. This creates a warm, slightly spiced version.

Tips for Success

When you make the roux, cook the butter and flour together over medium heat for 1-2 minutes, stirring constantly, to remove any raw flour taste—this is a quick step but makes a real difference in flavor.

Don’t skip the step of beating the egg before adding it. Tempering it by whisking it as you add it helps it incorporate smoothly instead of scrambling into pieces.

If the soup looks thin after the roux is added, let it boil for the full 15 minutes—the starch from the corn kernels will continue to thicken it as it cooks.

Storage and Reheating

FAQ

Can I use frozen corn instead of fresh? Yes, use the same amount by volume. Frozen corn works just as well and doesn’t require any time adjustment since it thaws during cooking.

What if I don’t have an egg on hand? You can omit it, though the soup will be thinner. Alternatively, add an extra 1-2 tablespoons of flour mixed with a little water to create a slurry for thickening instead.

Can I blend the soup to make it smoother? Yes. After the roux is fully incorporated and the soup has boiled, let it cool slightly, then blend all or half of it (for a chunkier texture) using an immersion blender or regular blender, then reheat gently before adding the egg.

How do I know when the corn is tender enough? Test a kernel by biting into it after about 8-10 minutes of boiling. It should be soft but not mushy.