Recipe for sweet corn soup, restaurant style with red pepper. A creamy healthy chowder with homemade corn stock from the cobs, suitable for vegetarians. Pour it from a jug for extra style at the table or decorate it as if from a Parisian bistro.
Sweet Corn Soup Restaurant Style
I first tasted the most creamy corn soup on our last visit to South Africa in the French colonial wine town of Franschhoek, near Cape Town. Antoine and I had splashed out to celebrate our wedding anniversary at Grande Provence wine estate, where the chef had 'bowled us over with his soup' (cue a pun groan!)
Our waiter elegantly poured the soup at the table from a white porcelain jug. An oversized rimmed porcelain bowl served as a moat around a heap of turnip purée and a tempura prawn, along with a few other fancy frills. I was in awe.
Perhaps it the wine, but I 'bowl-dly' asked if the chef had a trick to such flavour.
It was all in the stock.
Antoine knows that these kind of special eating-out moments are the best stock investment (couldn't resist that one!), as I'll probably try to copy the experience at home. So, over the years, this cream of corn soup has turned into a much simpler but delicious starter or appetizer recipe for dinner guests.
What's more, after enjoying one of our favourite restaurants in Paris at Les Enfants Rouge in the Marais, I ordered the most magnificent corn soup. Likewise, it was served in an oversized bowl but decorated with the most beautiful herbs, oil and charred corn. So this inspired me to decorate our bowls too!
Fresh Corn on the Cob
End of the summer, the freshest corn on the cob is usually quite rare around Paris. Call me a food snob but the popular pre-packaged corn, wilting under cellophane just doesn't do it for health and flavour, packed with tons of preservatives (careful not to say that in French; it's 'conservateurs'. Look it up and you'll understand why I'm telling you this!).
So when I see some fresh corn at our local farmers' market, I pounce on them like there's no tomorrow. Even when Autumn falls, I hang on by a corn thread to the last of summer's fruits and vegetables.
Sweet Corn Soup Ingredients
This corn and pepper soup recipe is made of very few ingredients to make this healthy and full of flavour. The main restaurant chef trick is to throw the cobs in the pan. This way the ultimate sweet corn flavours are extracted while the vegetables are cooking together.
To cut the sweetness of the corn, I love to add a red bell pepper and smoked paprika.
If you can't find fresh or frozen corn on the cob, then use frozen kernels and ¾ litre vegetable stock.
How to Thicken Corn Soup
This soup thickens naturally, as long as you measure out the liquid ingredients in the recipe. As a result, it doesn't even need potatoes or cornstarch to thicken it. I personally feel that cornstarch makes soups rather gloopy.
How to Serve
Serve small portions in large bowls - pouring from a jug is perhaps a little OTT but fun. Add a dusting of smoked paprika and freshly chopped parsley or other of your favourite fresh herbs. When parsley is added at the end of cooking, it's most healthy as preserves its high vitamin C content.
Serve with plenty of crusty bread - or with some mini savoury macarons (gluten free). Also delicious served with warm, fluffy cheese scones or cheesy cornbread.
For the ultimate Parisian bistro look, serve restaurant style. Top with a few parsley or chervil leaves, extra fried corn, a little avocado oil, toasted pumpkin seeds and some smoked salmon or smoked salt flakes. It's great served in mini bowls too, served during a French-style apéritif or drinks before dinner.
See more of our healthy soup recipes.
Sweet Corn Soup
Equipment
- hand blender/mixer
Ingredients
- 4 @250g/9oz each fresh corn on the cob or frozen
- 25 g (1oz/2 tbps) butter
- 1 red bell pepper finely chopped
- 1 large onion finely chopped (or 2 small)
- 100 ml (3.5fl oz/ ⅓ cup) single cream or 'half and half' (in France, 15% half fat crème fleurette)
- 1 litre (1¾ pints) water
- salt and pepper
- 1 teaspoon smoked paprika
- 1 sprig fresh parsley for garnish
Instructions
- Melt the butter in a large saucepan and soften the onion and red pepper gently over low to medium heat for about 10 minutes until translucent.
- Meanwhile, rip off the outer leaves and threads and snap off the corn bases with a twist of the wrist. Cut the kernels from the cobs and throw them into the pan, including the bare cobs (to make a natural corn stock).
- Pour over just enough water to cover the lot (about 1¼ litres). Bring to the boil then turn down the heat to simmer for 5 minutes.
- Add the cream and simmer for another 5 minutes. Add the smoked paprika, season to taste, then blend to your preferred consistency. If the soup is too thick, add a little milk.
Notes
This post was first published 28th September 2015 but is now completely updated.
Betty
I suspect my father would have adored this soup, as he was a voracious corn fan, such as what Christina mentioned! Of course, as is typical of regions in each country, the residents of Maine would claim that the best corn is grown here (and I would agree that it is very, very good), but I know that there are many places which grow excellent corn. They grow a variety here called "Sugar and Gold" that is mixed yellow and white and so very sweet. I'm sure I can easily find some to make this soup in a few weeks time!
Jill Colonna
Thanks for that, Betty. I've never been to Maine and would love to try the Sugar and Gold kind. Even better, to have a tasting of them alongside the French ones. This soup can be pretty sweet - that's why I love adding the peppers and the extra kick of the spice to counteract it.
Katherine
Do you mean by strain off the corn that the kernels are not kept in the mix--there is only stock?
Jill Colonna
That's correct Katherine. Yes, take out the sweetcorn kernels from the stock, adding the kernels with the onion and peppers to soften together. The stock should be on its own and reduced.
Mardi (eat. live. travel. write.)
I had a red pepper and sweetcorn soup on the weekend that had pear in it - SO good (unexpected!). This looks great Jill!
Jill Colonna
Pear too? Wow! That sounds a wonderful idea - thanks Mardi. Although in that case, I can imagine you'd have to take out the smoked paprika...
Jean-Pierre D
This looks so good! And it looks easy. Must try this out Jill thanks for the recipe.
Jill Colonna
Easy it is and tasty. Hope you enjoy it Jean-Pierre. Thanks for popping in.
Liz
What a creamy, outstanding soup! I need to save this for next summer when sweet corn is at its peak 🙂
P.S. Biscoff cookies are known as Lotus speculoos in Europe.
Jill Colonna
Thanks Liz. I should've posted this sooner but it's the first time in ages I finally saw such great corn - yet last year it was so plentiful. I do hope you make this since we adore it! Thanks also for the biscoff question. I was so worried at first since I have a Speculoos ice cream in "Teatime in Paris" but relieved to see that Waverley Books caught it for the US market and have mentioned it. You're a star! x
Christina @ Christina's Cucina
I would LOVE this soup as I am a sweet corn aficionada on every level! I once ate 7 ears of corn at one sitting when I was about 15 years old! Michigan's sweet corn is one of the best things they grow. Have to try this soup very soon and will let you know the result! Thanks for the recipe!
Jill Colonna
Isn't that funny? 7 corn ears in one go? Here sweetcorn isn't that popular but I do hope you like this soup, Christina. Wish I could get more of this but that's what makes it special in our house, I suppose!