This is one of my absolute favorite ways to cook fresh sweet corn! It's so simple and really takes advantage of the corn's natural sweetness. Last summer I think almost of all of the corn I bought ended up being turned into this soup! If you use old corn or some that has dried out a little (wrinkly kernels), it won't turn out very good so I highly recommend using very fresh, in-season corn with plump kernels.

taste great very filling

#wintersoups

Every year in the summertime, we receive a lot of corn as gifts from acquaintances. But I'm not very fond of the texture of the corn kernels, so I always end up making corn potage soup with it. When corn is not in season, I use store bought corn paste instead of fresh corn, but the intensity of the color, flavor, and sweetness is just not the same!!Use corn as soon as possible after picking. Any more than 3 days after harvest, and the flavor is not so good anymore. What we do at my house is to at boil all the fresh corn cobs, wrap them in plastic wrap and put them in the refrigerator. Alternatively you can remove the kernels and freeze. This year we received 22 ears of corn! We add potatoes only when we've got some that need to be used up, the soup is fine with out them too. Recipe by Ayako

not your typical soup. has corn to give sweetness to the taste :O'

This luxurious soup is only possible during the season when fresh corn is available. Experience its surprisingly clear sweetness directly.The origin of this recipeThis recipe was taught to me by my mother.

I always made corn soup using soup stock, but I wanted to eat a corn soup where I could enjoy the flavor of the ingredients. I think it's a very warm and delicious soup.If you use 350 ml of water you get a nice creamy soup. But please adjust to your liking, up to 400 ml.Please taste and add salt to adjust the flavor to your liking. Recipe by rosekanako

The first time I had this, it was the instant variety. I never knew it existed. Reluctantly, I tried it and I was quite surprised. How can you say you don’t like it if you haven’t tried it?

When I learned this recipe in junior college, it called for heating the flour with butter, and would become lumpy. I saw a TV show that showed sautéing onions before making the roux and adapted that procedure. Since then I've been making corn soup with onions.Since it burns easily and spits when boiling, be sure to mix well from the bottom.It hardens when cooled, so when heating leftovers the following day, be sure to mix before heating as well. Recipe by Narimofugi

This is my family's regular Chinese soup.Step 1 Do not remove the plastic wrap until the chicken has cooled down.Step 3 Adjust the amount of salt to your taste.Step 4 Turn the heat slightly higher when adding the eggs. Recipe by Yuuyuu0221

To have a smoother soup, blend the soup after it is cool. My family loves the extra crunchiness from the kernels, so I rarely do that.

This is a hit with my family. People who taste this are very surprised at how flavorful this is. You can double the recipe for more servings, and each ingredient is optional of course... My kids always prefer no onions. But it still doesn't take the taste away.