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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
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

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