Creamless Creamy Corn Soup

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4 tablespoons unsalted butter

1 medium sweet onion, such as vidalia, halved and sliced

kosher salt

2 tablespoons unbleached all-purpose flour

1/4 teaspoon cayenne pepper

1/2 teaspoon ground turmeric

3 cups fresh corn kernels, plus milk scraped from cobs

2 cups low-sodium chicken or vegetable broth


1. In a large saucepan, melt butter over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until softened, 5 to 7 minutes.

2. Add flour, cayenne, and turmeric; cook 1 minute more. Add corn kernels and milk, broth, and 2 cups water.

3. Bring to a boil, then reduce heat to medium-low and simmer until corn is tender, 8 to 10 minutes.

4. Remove from heat; let cool slightly.

5. Transfer mixture to a blender, working in batches if necessary, and purée until very smooth, 2 to 3 minutes.

6. Refrigerate until cold, at least 4 hours or, in an airtight container, up to 3 days. Season with salt; serve.

Bon Appetit!

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