{"id":77035,"date":"2022-09-09T15:00:32","date_gmt":"2022-09-09T13:00:32","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=77035"},"modified":"2025-12-10T15:58:30","modified_gmt":"2025-12-10T14:58:30","slug":"corn-soup","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/corn-soup\/","title":{"rendered":"Creamy Corn Soup with Coconut Milk"},"content":{"rendered":"

This coconut corn soup recipe is loaded with peak-summer sweet corn and although it\u2019s vegan it\u2019s deliciously rich and creamy. A few simple ingredients pack this creamy corn soup recipe with loads of flavour making it decadent enough to serve at a dinner party, while being easy enough to prepare on a weeknight. Leftovers are fantastic, making it a great make ahead course as well.<\/p>\n

What I really love about this alternative to classic corn chowder is that it is silky smooth and the corn flavor really shines. Aromatics (onion, shallots, garlic and ginger) give it depth of flavor, while coconut milk gives it richness, and finally a squeeze of lime juice balances out the overall flavour. Although it is simple, it really is the best corn soup recipe. Humble corn is elevated to a whole new level!<\/p>\n

Selecting corn for this recipe<\/h2>\n

Buy fresh corn and use it promptly (fresh corn is best eaten within 1 or 2 days). This will will give you the sweetest, most delicious flavor. When buying, look for husks that are bright green and tightly wrapped around the cob. And, also take a look at the silk (the threads sticking out at the top), they should be brown and sticky to the touch. Which is another sign that it is fresh.<\/p>\n

If you can\u2019t find fresh corn use frozen corn (for a recipe like this I find it a superior choice over canned corn).<\/p>\n

\"Costing<\/p>\n

How to cut corn off the cob<\/h2>\n

Method 1) I find it easiest to use a bundt pan. After you\u2019ve husked your corn, stand the stem end of the corn cob on the middle of the bundt pan. The hole will hold the corn cob securely in place so you can easily cut the corn kernels off with a sharp knife, while the pan will catch all the kernels.<\/p>\n

Method 2) lay the corn down on the cutting board. Slice off a strip of kernels lengthwise with a sharp knife, rotate so the flat side is against the cutting board, and repeat until all the kernels are removed.<\/p>\n

\"Corn<\/p>\n

Corn soup preparation tips<\/h2>\n

Make sure to cook the corn until it is fragrant, darkens in color and becomes more soft before adding your liquid. This will bring out its natural sweetness and enhance the flavour of your soup.<\/p>\n

For this corn soup recipe, I recommend using a high-powered blender<\/a> to cream the soup. This will get it to a fine consistency. Since corn is quite fibrous, I find that using an immersion blender takes a long time and unless you have a really good one, it won\u2019t quite get it to the creaminess of a blender.<\/p>\n

After blending the soup, I also like to strain the soup using a fine mesh sieve. This gives it even more of creamy, smooth consistency. This is completely optional. And of course, if you prefer a chunkier, corn chowder type soup, then you could puree half (or more) of the soup and leave the rest chunky. This will give you a vegan corn chowder type of soup<\/p>\n

\"Creamy<\/p>\n

Looking for more corn recipes?<\/h2>\n

Try one of these delicious recipe ideas:<\/p>\n