Free Shipping on 3 TasteBooks or more Take 10% off TasteBooks using HOLIDAY2014.

Welcome to the new TasteBook recipe beta page. Learn what's new Not quite ready to change just yet? Classic view

Sweet Corn Soup

MeridethMerideth Henry
Rate this

Makes 8 to 10 servings

Save this recipe 1
Save this recipe 1
Makes 8 to 10 servings


  • 6 ears of corn, kernels cut off cobs, kernels and cobs reserved
  • 6 oz. bacon, cut into 1/2" dice
  • 2 large yellow onions, diced
  • 3 garlic cloves, minced
  • 1/4 tsp. red pepper flakes
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup heavy cream
Save a shopping List


  • 1

    Using butter knife, scrape cobs over bowl to extract juices; set juices aside.

  • 2

    In 5 quart dutch oven medium-high heat, cook bacon until crisp, about 8 minutes. Using slotted spoon, transfer to paper towel-lined plate. Finely chip bacon; set aside.

  • 3

    Discard all but 2 tbsp. fat from pot. Set pot over medium heat; add onions. Cook, stirring occasionally, until soft and translucent, 6 to 7 minutes. Add garlic and red pepper flakes; cook, stirring constantly, about 30 seconds. Add corn kernels; cook, stirring occasionally, until softened, about 10 minutes. Add reserved corn juices and 7 cups water; season with salt and black pepper. Increase heat to medium-high; bring to boil. Reduce heat to medium-low; simmer 20 minutes.

  • 4

    Using food processor, blend soup in batches until smooth. Return soup to pot; stir in cream. Adjust seasonings with salt and black pepper. Ladle soup into warmed bowls; garnish with bacon.

Recipe Notes

Add a note

Ratings & Reviews

Click to rate this recipe

Powered By ZergNet

Around the Web

We want to know what you think
about the new recipe page design

Give your feedback
create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

More recipes by this author

See more recipes

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.