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.

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

I always serve this soup to my family when corn is in season. It doesn't use any scallions or consommé cubes.Try to use corn that's fresh and sweet.Don't overcook when simmering, since you'll lose the flavor of corn.Make sure to pulse and blend the ingredients together well in the blender. For 4 to 5 servings. Recipe by Uniikura

I'm happy to see that there's been different varieties of corn available at the supermarket recently.I made this simple recipe to let the flavor of corn shine through.It's also delicious chilled. Recipe by puniK

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

#GA4#week10#clue_soupMid of all Diwali sweet recipes wanted to share a remedy soup😀 Restaurant style Sweet corn soup without Onion & Garlic 👍🏻 Satvic recipe!!Promotes weightloss & perfect for this winter.✅#souprecipes #healthysoup #nogarlicsoup #instantsoup

I modified a corn potage soup recipe I learned from a cooking school when I was single. I took hints from the steps, and I just modified the ingredients and amount. You can make easy soup in no time using canned creamed corn with corn kernels.During Steps 1 and 2, when you add milk, make sure you use very low heat. If you add the milk little by little while mixing well, the mixture won't become lumpy but becomes smooth. Recipe by Lesser Panda

When I'm making a Chinese side dish like gyoza or harumaki, I always make this.Measuring all of the ingredients in the can from the canned corn gives you fewer dishes to wash.Take care not to mix up the steps when adding the katakuriko to the water and also when adding the whisked egg.Get your kids to help! Recipe by Rinoayu.

I love corn soup.Since I wanted to enjoy an easy corn soup at home, this is what I came up with.It's almost unbelievably simple, but very delicious. It's my specialty.The bottom of the pan will burn easily, so once it starts bubbling, use a wooden spatula or similar utensil to slowly mix while heating.Cook over medium heat, but watch carefully and adjust as needed.I use a 435 g can of Aohata brand creamed corn. For 4 servings. Recipe by Banyangarden

A simple and easy to make soup.🥣 Perfect for the winter. Something perfect for all ages.

I had a craving for chilled soup!Be sure to remove the bay leaf before blending with your Bamix hand blender.For efficiency, try using a rubber spatula when straining! Parsley is good for garnishing, but try croutons, too!! It's delicious even without it, but a tiny dollop of heavy cream brings out the richness. Recipe by Michan

I wanted to eat a corn soup that would go with soy sauce stir-fry. That's how I came up with this lightly-flavored creamy corn soup.When thickening the soup, I advice to make it rather runny in the beginning because you add beaten eggs towards the end. If it's too thick, then it gets too dense. Adjust the amount of creamed corn to your liking. I would say adding lots improves the flavor. Recipe by Channeruyumi