Creamy Cream-Free Fresh Corn Soup

Photo Credit: Mette Nielsen

This bright, light corn soup is creamy tasting, but cream-free. It gets its rich corny flavor from the corn stock. Serve this with plenty of fresh basil as soon as it’s ready.

Serves 4 to 6



10 ears corn, shucked

1 tablespoon coconut or vegetable oil

1 small yellow onion, chopped

1 large baking potato, peeled and cut into 2 inch pieces

1 tablespoon fresh lemon juice or more to taste

Salt and freshly ground black pepper to taste

¼ cup fresh basil, cut into match size strips



Cut the kernels from the corn by standing the corn on end in a shallow bowl, and use a sharp knife, pressing hard to collect the corn milk, too. Remove 1 cup of the corn kernels and set aside. Put the cobs into a large soup pot and cover with water by about 2 inches. Set over high heat and bring to a boil, reduce the heat and simmer for 20 to 30 minutes. This is your corn stock.

In a heavy, deep pot set over medium, heat the oil and sauté the onion and potato, until the onion is translucent. Add the the dish of corn kernels and the corn milk to the pot along with 4 cups of the corn stock and simmer until the corn is tender, about 5 to 8 minutes. Working in batches, puree the soup in a blender returning it to the pot, or use an immersion blender. Add the reserved corn kernels to the pot and return to medium heat to cook the remaining kernels through, about 3 to 5 minutes. Season with the lemon juice, salt and pepper and serve garnished with the basil.