Fresh Corn Soup


This mild soup is a great recipe to showcase sweet corn when it is at its peak!

Easy Serves
SKILL LEVEL About 6 cups
1 tablespoon Mazola® Corn Oil
1-1/2 cups chopped sweet onion
1/2 cup red bell pepper, chopped
1-1/2 teaspoons minced garlic
6 ears fresh sweet corn, shucked OR 6 cups frozen corn
2 cups chicken OR vegetable broth
1/4 cup 2% evaporated milk
Salt and pepper, to taste
1/3 cup frozen green peas, thawed, slightly mashed
6 cooked small shrimp, if desired

Heat oil in large saucepan over medium heat. Add onion, bell pepper and garlic; cook until onion softens, about 5 minutes.

Meanwhile, remove corn kernels using a sharp knife; reserve 1/2 cup corn.  Add remaining corn to pan; cook for another 5 minutes (you may need to cook about 8 to 10 minutes if using frozen corn).

Add broth; cover and simmer for 5 minutes over low heat, stirring occasionally.

Add milk and salt and pepper; blend mixture in a food processor (or use an immersion blender) just until smooth.

Return mixture to saucepan, adding the 1/2 cup reserved corn. Heat over low heat about 2 minutes until hot. Ladle soup into soup bowls; garnish with peas and shrimp, if desired.


Recipe provided by Rose Reisman.

Total Time
Cook Time 17 minutes
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
1/6th of recipe (about 1 cup)
Calories  150
Fat / Lipides  5 g
Saturated / saturés  1 g
Carbohydrate / Glucides  22 g
Fibre / Fibres  3 g
Sugars / Sucres   g
Cholesterol / Cholestérol  10 mg
Protein / Protéins  7 mg
Sodium  140 mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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