Corn Soup

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Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

I used to make this soup by running a knife down each row of kernels and then pressing out the starchy “milk.” This is donkey work and unnecessary if you have a food mill. The soup is not corn chowder, which would leave the kernels intact. It extracts the inner cornness from the kernels but preserves their memory, not only in flavor but in its garnish of whole kernels.


  • 5 ears corn, shucked
  • 5 cups milk
  • 1 slice onion
  • 5 tablespoons flour
  • Salt
  • White pepper
  • 1 tablespoon butter


  1. Cut the kernels away from the corn. Reserve.
  2. Heat 4 cups of the milk with the onion slice in a 12-cup saucepan until foaming begins. Remove from the heat and discard the onion slice.
  3. Add all the corn kernels except for ¼ cup. Return to the heat and simmer slowly for 10 minutes.
  4. Run through a food mill, which should push the liquid and the corn mush through its sieve while retaining the kernel skins. Return the strained soup to the saucepan. Everything up to this point can be done the night before you plan to serve the soup. Refrigerate the soup until ready to use. Then bring to a very low simmer.
  5. Whisk the flour into the remaining cup of milk. Add a cup of soup to the mixture and continue whisking until smooth. Pour into the soup. Continue simmering for 5 minutes. Season to taste with salt and white pepper.
  6. Swirl the butter and reserved ¼ cup kernels into the soup and serve.

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