How to Master Velvet Corn Soup Technique

Corn Extraction Technique

Proper kernel removal ensuring maximum yield and minimal waste. This method captures both kernels and the natural corn 'milk' from the cob.

Stock Infusion Method

Gentle heat extraction creating concentrated corn essence. This optional step significantly enhances overall flavor profile.

Texture Development Strategy

Balanced cooking and blending approach ensuring silky consistency. This technique creates the characteristic velvety mouthfeel.

Layered Seasoning Approach

Incremental flavor development maximizing ingredient potential. This method builds complexity through strategic seasoning timing.

Baking Tips

Use the freshest corn possible for the sweetest flavor

For a smoother texture, strain the soup through a fine-mesh sieve after blending

The soup can be made vegetarian by using olive oil instead of butter and vegetable stock

Make it vegan by substituting coconut cream for the heavy cream

Save corn cobs to make a quick corn stock for added flavor depth

For a spicier version, add a diced jalapeño when cooking the onions

The soup can be made a day ahead and reheated gently

If fresh corn isn't available, substitute with 4-5 cups of frozen corn kernels

A touch of white wine added with the stock can enhance flavor complexity

For a thinner soup, add more stock; for thicker, use less or add more potato

Try garnishing with microgreens or edible flowers for an elegant presentation

Add a tablespoon of honey if corn isn't at peak sweetness

Velvet Corn Soup

Name: Velvet Corn Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: For the Soup Base:; 6 ears fresh corn, husked and kernels cut from cob (about 4-5 cups kernels); 2 tablespoons butter (or olive oil for vegetarian option); 1 medium onion, diced; 2 cloves garlic, minced; 1 medium potato, peeled and diced; 4 cups vegetable or chicken stock; 1 cup heavy cream; 1 teaspoon fresh thyme leaves; 1/2 teaspoon salt, plus more to taste; 1/4 teaspoon freshly ground black pepper; For the Corn Stock (optional):; Corn cobs (after removing kernels); 4 cups water; For Garnish:; 1/2 cup fresh corn kernels, lightly sautéed; 2 tablespoons chives, finely chopped; Crème fraîche or sour cream; Smoked paprika (optional); Crispy bacon bits (optional)

Velvet Corn Soup is a creamy, elegant dish that highlights the natural sweetness of corn. This medium-difficulty recipe combines fresh corn with aromatic vegetables and herbs for a silky texture and balanced flavor. Perfect for both casual family meals and dinner parties.

Prep Time

20 Minutes

Cook Time

30 Minutes

Total Time

50 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Soup Base:

6 ears fresh corn, husked and kernels cut from cob (about 4-5 cups kernels)

2 tablespoons butter (or olive oil for vegetarian option)

1 medium onion, diced

2 cloves garlic, minced

1 medium potato, peeled and diced

4 cups vegetable or chicken stock

1 cup heavy cream

1 teaspoon fresh thyme leaves

1/2 teaspoon salt, plus more to taste

1/4 teaspoon freshly ground black pepper

For the Corn Stock (optional):

Corn cobs (after removing kernels)

4 cups water

For Garnish:

1/2 cup fresh corn kernels, lightly sautéed

2 tablespoons chives, finely chopped

Crème fraîche or sour cream

Smoked paprika (optional)

Crispy bacon bits (optional)

Instructions

If making corn stock: Place stripped corn cobs in a large pot with 4 cups of water. Bring to a boil, then reduce heat and simmer for 20-30 minutes. Strain and reserve liquid. This step is optional but adds depth of flavor.

In a large heavy-bottomed pot, melt butter over medium heat. Add diced onion and cook until translucent, about 5 minutes.

Add minced garlic and cook for another minute until fragrant.

Add corn kernels (reserving 1/2 cup for garnish if desired) and diced potato to the pot. Cook for 5 minutes, stirring occasionally.

Pour in the stock (corn stock if made, otherwise vegetable or chicken stock). Bring to a simmer and cook for 15-20 minutes, until potatoes are tender.

Remove from heat and let cool slightly. Working in batches if necessary, carefully transfer the soup to a blender and puree until smooth. Alternatively, use an immersion blender directly in the pot.

Return the pureed soup to the pot if using a countertop blender. Add the heavy cream, thyme, salt, and pepper.

Heat the soup over low heat until warmed through. Taste and adjust seasoning if needed.

Meanwhile, if using reserved corn kernels for garnish, lightly sauté them in a small pan with a touch of butter until just golden.

Ladle the soup into warm bowls. Top each serving with a spoonful of sautéed corn kernels, a dollop of crème fraîche, chopped chives, and a light sprinkle of smoked paprika or bacon bits if using.

Serve immediately with crusty bread on the side.

Velvet Corn Soup

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Velvet Corn Soup Technique

Velvet Corn Soup

Ingredients

Instructions