Fresh Corn Soup

Preparation info

  • Difficulty


  • Serves


    ( 2 cup servings)

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

This creamy soup is so simple to prepare and is the essence of summer’s end. We make it with freshly harvested corn and potatoes, both grown by local farmers.


  • Sea salt
  • 9 ears locally grown corn, yellow, white, or a combination
  • 1 tablespoon organic buttery spread
  • 4 medium locally grown organic potatoes, peeled and diced
  • Pepper, to taste
  • 1 large locally grown organic red, yellow, or orange bell pepper, seeded and finely chopped
  • 6 tablespoons organic low-fat sour cream (optional)


  1. Bring 18 cups of lightly salted water to a boil in an 8-quart covered pot over high heat.
  2. Meanwhile, shuck the corn and, using a sharp knife, remove the kernels from the cobs, reserving the cobs and the kernels. You should have about 6 cups of kernels. When the water reaches a boil, add the buttery spread and the corncobs to the water. Cover and cook at a rapid boil, stirring occasionally for 30 minutes, until the water turns a pale yellow and is fragrant. Place a large plate by the stove, and using tongs, carefully remove the corncobs from the water, then discard them. Add the reserved corn kernels and the diced potatoes. Add a little pepper. Stir to combine. Cover and continue boiling for another 30 minutes, stirring occasionally, until the potatoes have broken down into small pieces.
  3. Taste for seasoning. Remove from heat. Carefully ladle the soup into a blender cup to fill it only half full. (Do not fill the blender cup all the way because hot liquids expand as you blend them and you’ll get burned.) Set an empty pot by the blender. Put an oven mitt on the hand that you’ll use to cover the blender cup to protect yourself from burning your hand should any hot soup splatter the cover. Cover the blender, keeping one hand on top to hold down the cover, and blend the soup first on low speed for about 10 seconds, then on high speed for about 30 seconds until it is smooth and creamy.
  4. Pour the blended soup into the empty pot. Continue blending the rest of the soup. Serve the soup hot, topped with a little of the chopped bell pepper and with a spoonful of sour cream swirled in if you desire. Sprinkle with additional black pepper, if desired.