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    Home » Mains

    Creamy Fresh Corn Soup Recipe with Chimichurri

    Originally Published: Aug 10, 2018 · Last Updated: Jul 6, 2020 by Ann · This post may contain affiliate links ·

    380 shares
    • 108
    Jump to Recipe Print Recipe
    Fresh corn soup recipe in a bowl swirled with chimichurri
    Fresh corn soup recipe in a bowl swirled with chimichurri
    Fresh corn soup recipe in a bowl swirled 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.

    *This post probably contains affiliate links. Please see my full disclosure policy for details.

    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!

    Or pin for later!

    And if you're looking for more easy dinner inspiration, follow me on Pinterest, Instagram, Facebook or Twitter. Or subscribe in the sidebar on the right to get every new recipe in your inbox 🙂

    Other Creamy Soups To Try

    Creamy Leek and Potato Soup

    Red Pepper Carrot Soup with Couscous

    Indian-Spiced Carrot Ginger Soup

    Fresh corn soup recipe in a bowl swirled with chimichurri

    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.
    5 from 6 votes
    Print Pin Rate Save Saved!
    Course: Appetizer
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 25 minutes
    Total Time: 55 minutes
    Servings: 4 servings
    Calories: 730kcal
    Author: Ann Otis

    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

    • ¾ cup fresh parsley leaves packed
    • ¾ cup fresh cilantro leaves packed, or use all parsley
    • 2 tablespoons oregano leaves fresh
    • 2 cloves garlic
    • 1 scallion
    • ½ jalapeno pepper seeded
    • 3 tablespoons lemon juice
    • ¼ cup red wine vinegar
    • ¾ cup olive oil
    • salt and pepper to taste
    US Customary - Metric

    Instructions

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

    Notes

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

    Nutrition

    Calories: 730kcal | Carbohydrates: 53g | Protein: 10g | Fat: 57g | Saturated Fat: 14g | Cholesterol: 44mg | Sodium: 518mg | Potassium: 617mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1780IU | Vitamin C: 28.3mg | Calcium: 195mg | Iron: 3.4mg
    Tried this Recipe? Tag it Today!Mention @OurHappyMess or tag #OurHappyMess!
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    380 shares
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    Reader Interactions

    Comments

    1. Beverly Edwards

      September 06, 2018 at 8:01 pm

      5 stars
      I made this soup , skipping the chimichurri, since my husband is anti any greens that are really green. I thought it was delicious, though very rich. I substituted 1/4 of the suggested half and half for chicken stock, and added more stock too thin it out a bit. We ate it hot, but I discovered how lovely it is at room temperature when I spooned leftovers out the pot. Also, loved the leftovers cold, and snacked on it all day the next day. Surprising how beautifully sweet this vegetable is when eaten this way. .

      Reply
      • Ann

        September 06, 2018 at 9:43 pm

        Thanks Beverly :). Definitely adjust the liquid to taste!

        Reply
    2. Chichi

      September 03, 2018 at 10:47 pm

      5 stars
      This looks delish. I haven’t tried corn soup before. Your recipe looks so tantalizing. Will be making this recipe soon. Thanks

      Reply
    3. Hannah Healy

      September 03, 2018 at 10:25 pm

      5 stars
      I love chimichurri! I've never thought about having it with soup!

      Reply
      • Ann

        September 04, 2018 at 10:09 am

        It's so good!

        Reply
    4. Jill McOwen

      September 03, 2018 at 10:25 pm

      5 stars
      I've lived in Ohio my whole life. There is nothing like fresh sweet corn. This soup recipe looks delicious. I'm especially loving the drizzle of chimichurri!

      Reply
      • Ann

        September 04, 2018 at 10:10 am

        Thanks Jill! Ohio is near and dear to my heart. My mom's from a little town called Bluffton 🙂

        Reply
    5. Marc @ NoRecipes

      September 03, 2018 at 9:50 pm

      5 stars
      I love that you came up with this combo by accident and can just image how good it would be as I love sautéing corn with pesto. Totally want to try this now. ??

      Reply
      • Ann

        September 04, 2018 at 10:11 am

        Oooooh I never thought of sautéing corn with pesto but that sounds awesome!

        Reply
    6. Annissa

      September 03, 2018 at 9:49 pm

      5 stars
      Wow! I love the color the chimichurri adds to the soup! What a lovely presentation!

      Reply
      • Ann

        September 04, 2018 at 10:11 am

        Thanks Annissa! 🙂

        Reply

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    Ann from Our Happy Mess

    I'm Ann and I believe in balanced eating, homemade foods, and DESSERT. I love to cook, but I can't spend all day in the kitchen anymore, so what you'll mostly find here are simple, family-friendly recipes. I'm really happy you're here!
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