Cold Corn Soup

(from maggiwun’s recipe box)

Source: Emeril

Categories: Soup, Summer


  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 1 cup finely chopped carrot
  • Fresh corn kernels, cut off of four large fresh ears of corn (or four cups frozen corn - but it's much better with fresh sweet corn.)
  • 6 cups Corn Stock or chicken broth (I make corn stock by putting the corn cobs in 8 cups of boiling salted water and simmering for 1/2 hour. If you use frozen corn, substitute chicken or vegetable stock.
  • 2 1/2 teaspoons salt
  • Pepper to taste
  • 3 tablespoons thinly sliced chives (as a garnish with sliced cherry tomatoes and diced avocado)


  1. Heat butter and olive oil in a medium saucepan over medium heat until butter is melted, about 1 minute. Add onions and carrots and cook, stirring occasionally, until lightly caramelized (light golden brown) and softened. Add corn and continue to cook until corn is lightly caramelized and soft, 7 to 8 minutes. As you are cooking, season with salt and pepper to taste. It is important to taste often to adjust seasoning.

  2. Working in batches, transfer vegetables to the jar of a (Vitamix, if you have one) blender, add liquid gradually (check consistency and add more as needed) and puree until smooth. If you need more liquid, you can add cream or milk or more chicken broth. It should have the consistency of coating your spoon.

  3. Transfer soup to refrigerator until chilled. To serve, ladle soup into chilled bowls; garnish each with 1 tablespoon creme fraiche and 2 teaspoons chives, sliced cherry tomatoes and diced avocado if desired.

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