Iowa Sweet Corn Soup

The rich and buttery taste of fresh corn on the cob is one of the best things about summer. We often throw it on the grill, boil it with butter, or add it to salads– all fail-proof methods for enjoying this sweet treat. Then, I came across the idea for a Sweet Corn Soup. Buttery, slightly creamy, and fresh as can be, I was instantly sold on it. Let me tell you, it easily met my high expectations and then exceeded them. We may just have a new favorite summer side on our hands!

The base of this dish is made by caramelizing leeks and carrots in a generous amount of butter. Garlic and red pepper flakes are then added for just the right amount of kick to balance out the rich flavors. And, of course, the star of the show is the sweet corn. It’s added right at the end so it maintains that pop of freshness. You’ll cook the kernels just until tender then remove the soup from the stove.

• Serve 4-6
• 10m prep time
• 20m cook time

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INGREDIENTS

• 5 tablespoons butter
• 1 large leek, washed and thinly sliced
• 1 cup shredded carrot
• Salt and black pepper to taste
• 2 cloves garlic
• ½ teaspoon red pepper flakes
• 32 oz vegetable stock
• 1 teaspoon oregano
• 4 ears fresh sweet corn, kernels sliced
• 3 tablespoons half & half

PREPARATION

1. In a large dutch oven, melt butter over medium heat. Add leeks and generously season with salt and black pepper. Cook until softened, about 5 minutes.
2. Add carrots and continue cooking for 8-10 more minutes or until tender.
3. Add garlic and red pepper flakes and cook for 1 minute, stirring often.
4. Add vegetable stock and oregano. Turn burner to high heat and bring mixture to a boil. Add corn kernels and immediately bring heat down to a simmer.
5. Cook for 3-5 more minutes then remove from heat and add half and half.
6. Serve immediately with additional red pepper flakes and crusty bread.