Corn Soup | Chef Nathan Weida | Tips & Techniques

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

vegetable broth

🥗Healthier: chicken broth

💰Cheaper: water + bouillon

Chicken broth enhances flavor without extra cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while still providing richness.

corn kernels

🥗Healthier: frozen corn

💰Cheaper: canned corn

Frozen corn is often fresher and more affordable.

Start by making corn stock with onions, celery, corn stock, thyme, and water.

Dice an onion and garlic.

In a pot, add oil and sweat the onions and garlic until translucent, adding a little salt.

Add a splash of pinot grigio to the pot.

Add corn to the pot and let it cook down a little.

Pour in the corn stock and add heavy cream for richness.

Bring the mixture to a boil.

Puree the soup in batches, ensuring to use the lid and not overfill the blender.

Add butter to the pureed soup for creaminess, leaving some texture if desired.

Serve the soup garnished with basil pesto and goat cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens