Cold Corn Soup | The Perfect for Hot Summer Days~ A sweet sensation!

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt adds creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Using water is cost-effective and can be flavored.

chives

🥗Healthier: green onions

💰Cheaper: parsley

Green onions are a milder alternative.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar can add acidity at a lower cost.

Cut the kernels from the corn cobs and press into a bowl.

Melt butter in a medium saucepan over medium-high heat.

Add sliced onion and cook until tender, about a few minutes.

Add corn and water to cover, bring to a boil over medium-high heat.

Cover and cook for 10 minutes until tender.

Season with salt and white pepper, then pour in whole milk and cook until simmering.

Transfer the mixture to a blender and process until smooth, about 2 minutes.

Pour the mixture through a mesh strainer into a bowl, pressing with a spatula to extract as much liquid as possible.

Chill in an ice bath, then refrigerate until served.

For the solids, mix in a tablespoon of all-purpose flour and cook over medium heat for a couple of minutes on both sides, adding butter and soy sauce until reduced.

Serve the soup drizzled with heavy cream if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary