Corn Soup

Introduction

This corn soup comes together in about 40 minutes and uses a simple roux to thicken the broth while keeping the corn kernels intact. A beaten egg stirred in at the end adds richness and body without cream, making it a light but satisfying bowl that works as a starter or a light lunch.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4

Ingredients

• 4 cups corn off the cob
• 6 cups water
• 4 tablespoons unsalted butter
• 1 tablespoon flour
• 1 large egg
• Salt to taste
• Pepper to taste

Instructions

1. Combine the corn and water in a large pot. Bring to a boil.
2. Make a roux with the butter and flour.
3. Add the roux to the soup when the corn is tender.
4. Boil for an additional 10-15 minutes.
5. Beat the egg and add it to the soup. Immediately take the soup off the heat.
6. Add salt and pepper to taste.

Variations

Roasted corn flavor: Use corn that has been lightly charred in a dry skillet before adding to the pot. This deepens the corn taste without changing any other ingredients or method.

Chicken broth base: Replace the water with an equal amount of unsalted chicken broth. The soup will have more savory depth and cook in the same time.

Creamed texture: Whisk together 1/4 cup heavy cream and the egg before adding to the soup in step 5. This creates a richer, smoother result.

Garlic and herb version: Add 2 minced garlic cloves to the roux as it cooks, and stir in 1 teaspoon of fresh thyme or dill just before serving. The soup gains aromatic complexity without affecting cooking time.

Corn and potato: Add 1 cup of diced potato when you bring the corn and water to a boil. The potatoes will be tender by the time the roux is added, and they add body to the broth.

Tips for Success

Let the corn fully soften before adding the roux. This ensures the kernels release flavor into the broth and cook evenly with the thickener.

Make your roux over medium heat. Melt the butter completely, then whisk in the flour smoothly to avoid lumps. A few seconds of stirring prevents raw flour taste.

Temper the egg carefully. Remove the pot from the heat immediately after adding the beaten egg and stirring it in. The residual heat will cook it gently; leaving it on active heat will scramble the egg into visible flecks.

Taste and adjust salt after the egg goes in. The egg can mute saltiness, so your final seasoning may need a pinch more than you’d expect.

Storage and Reheating

Store the cooled soup in an airtight container in the refrigerator for up to 3 days. The broth will thicken slightly as it cools.

This soup does not freeze well; the texture of the corn and the egg-thickened broth break down upon thawing.

FAQ

Can I use frozen corn instead of fresh? Yes. Use 4 cups of thawed frozen corn (or skip thawing if using frozen kernels). The cooking time remains the same because frozen corn softens quickly in boiling water.

What if I don’t have an egg? You can skip it and accept a thinner soup, or use 2 tablespoons of cornstarch mixed with 3 tablespoons of cold water as a slurry, stirred in after the roux, for a similar thickening effect.

Can I make this ahead? Prepare the corn and water base the night before and refrigerate it. Make the roux and finish the soup on the day you serve it. The egg step must happen fresh, just before eating.

Why does my soup taste bland even with salt? Corn broth is subtle. If using plain water (rather than broth), try adding a corn cob to the water as it simmers, or stir in a squeeze of fresh lemon juice after seasoning. Both deepen the corn flavor without overpowering it.