Sweetcorn Soup

Corn kernels make a great soup base and their sweet, gentle flavour allows you to dress this dish up in lots of ways. You can be very New England and serve it chowder-style with crisp bacon, or for an elegant dinner party offer guests a chilled purée enriched with pieces of lobster, crab or prawns.

Fresh corn is best, but frozen works perfectly well. Remember, though, that it is already part-cooked and needs little further cooking — certainly never as much as the packet says. You can also chill the soup, in which case don’t add the cream until just before you serve it.


  • 225 g/ 8 oz onion, diced
  • 225 g/ 8 oz potato, diced
  • 60 g/ 2 oz butter
  • salt and pepper
  • 575 g/ lb corn kernels
  • 150 ml/ ¼ pt single cream
  • freshly grated nutmeg
  • coriander leaves, to garnish


In a large heavy pan, sweat the onion and potatoes in the butter until soft.

Pour in 1.1 litres/ 2 pints of water. Season, stir and bring to the boil, then simmer until the potato is just tender.

Add 450 g/ 1 lb corn kernels and simmer for 3 minutes. Purée in a blender or food processor, return to the pan with the remaining whole corn kernels and simmer for a further 3 minutes.

Add the cream, grate-in nutmeg to taste and heat through gently, taking care not to boil. Taste, adding more seasoning if needed and serve scattered with whole coriander leaves.