Creamy Fresh Corn Soup Recipe with Chimichurri

This creamy corn soup recipe highlights the sweetness of fresh summer corn. A swirl of chimichurri complements this silky soup perfectly.

You know what makes the looming end of summer tolerable? I mean… not awesome, but at least something I can KIND of live with? Corn. And tomatoes. And all the rest of the amazing (a-maiz-ing?) produce we’re starting to see at the farmer’s market.

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Fresh corn soup recipe in a bowl swirled with chimichurri

I feel like a taste for corn is kind of in my blood, my mom being from the corn belt (Ohio). I remember her telling me about hours spent outside shucking corn, when she was a kid. (Or maybe I just imagined that in my idealized version of her small-town 50s childhood). But she must have some expertise, because I do remember her giving me the side-eye one time as I was patiently shucking an ear of corn one leaf at a time. Efficiency has not always been my strong suit.

(After re-reading that last paragraph, I feel like I should draw your attention to the “jump to recipe” button at the top of the post ;)).

Fresh creamy corn soup recipe in a bowl with chimichurri on the side

Anyway. My favorite way to eat corn is, of course, right from the cob. But there are other ways to enjoy it, relatively unadorned, in all its golden glory. This soup is one of the BEST ways.

This could possibly be the simplest soup you’ll ever make. You basically simmer some fresh corn in a liquid of your choice, and… yeah that’s pretty much it. I mean, it could be it. But I can’t leave well enough alone, so I opted to purée and then strain it for maximum silkiness.

By the way, the best way to get those kernels off the cobs without corn flying everywhere is to do this on top of a clean kitchen towel. This seems to keep them contained very well. Also, after cutting off the kernels, I like to run the dull side of the knife down the length of the cob over a bowl, to get all the corn milk out of the cob. This makes the soup extra corny.

Process shots for making a creamy fresh corn soup recipe with chimichurri.

I happened to be serving this creamy corn soup with some grilled steak kabobs with chimichurri, so I decided to swirl a little of the chimichurri into the soup. Let’s just say I think it will be hard to eat it any other way after that. The garlicky herbal pesto complemented the sweet corn perfectly. Italian pesto would work equally well!

For the liquid, you have many options. If you want the pure, unadulterated taste of corn, you could use water. I wanted something a little richer, so I opted for a mix of milk and cream. Feel free to alter the ratio to suit your own dietary preferences!

Lastly, I served this soup at room temperature, but you could serve it hot or chilled too.

You may be wondering…

Can I freeze this corn soup recipe?

Yes! If you make it with milk or cream, it may separate a bit once thawed, but just add a bit more liquid and give it a quick blitz in the blender. I like to use my best friend the immersion blender for this task.

Note that pestos, including chimichurri, also freeze exceptionally well, and are a super useful condiment to have on hand to serve with meat, pasta and so much more. So go ahead, make a big batch and eat it all year round!

Fresh creamy corn soup recipe in a bowl with chimichurri on the side

Enjoy xx

Sound good to you? If you make this creamy corn soup recipe, I would be thrilled if you would take a pic and tag me on Instagram @ourhappymess!

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Other Creamy Soups To Try

Creamy Leek and Potato Soup

Red Pepper Carrot Soup with Couscous

Indian-Spiced Carrot Ginger Soup

Products I Used to Make this Creamy Corn Soup Recipe

Fresh corn soup recipe in a bowl swirled with chimichurri
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Creamy Corn Soup Recipe with Chimichurri

This creamy corn soup recipe perfectly highlights the sweetness of fresh summer corn. A swirl of chimichurri complements this silky soup perfectly.
Course Appetizer
Cuisine American
Keyword chimichurri soup, cold soup, corn soup
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4 servings
Calories 730 kcal
Author Ann

Ingredients

Corn Soup

  • 6 cups corn kernels from about 6-8 ears of corn
  • 2 cups half and half or a mix of heavy cream and milk, or water, or stock
  • salt and pepper to taste

Chimichurri

  • 3/4 cup fresh parsley leaves packed
  • 3/4 cup fresh cilantro leaves packed, or use all parsley
  • 2 tablespoons oregano leaves fresh
  • 2 cloves garlic
  • 1 scallion
  • 1/2 jalapeno pepper seeded
  • 3 tablespoons lemon juice
  • 1/4 cup red wine vinegar
  • 3/4 cup olive oil
  • salt and pepper to taste

Instructions

  1. In a medium saucepan, bring the cream (or other liquid) to a simmer and add the fresh corn. Simmer corn for 25 minutes, until very tender.

  2. While the corn is simmering, prepare the chimichurri: Combine the herbs, garlic, scallion and jalapeno in a food processor until finely chopped. Add the vinegar, lemon juice and olive oil and pulse until well combine. Add salt and pepper to taste.

  3. When the corn is tender, remove the saucepan from the heat and puree the soup in a blender (in two batches) until very smooth. Or use an immersion blender.

  4. Set a metal strainer over a large bowl and pour the soup into the strainer. Push soup through the strainer with a metal spoon until only the pulp remains in the strainer. Stir salt and pepper into the strained soup to taste.

  5. Serve the soup hot, chilled or at room temperature with chimichurri.

Recipe Notes

Soup will keep for 2-4 days in an airtight container in the refrigerator.

Nutrition Facts
Creamy Corn Soup Recipe with Chimichurri
Amount Per Serving
Calories 730 Calories from Fat 513
% Daily Value*
Total Fat 57g 88%
Saturated Fat 14g 70%
Cholesterol 44mg 15%
Sodium 518mg 22%
Potassium 617mg 18%
Total Carbohydrates 53g 18%
Dietary Fiber 6g 24%
Sugars 8g
Protein 10g 20%
Vitamin A 35.6%
Vitamin C 34.3%
Calcium 19.5%
Iron 18.9%
* Percent Daily Values are based on a 2000 calorie diet.


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