Chilled Golden Corn Soup is thick, creamy, silky and filled with fresh corn flavor and a warm golden turmeric backdrop. The incredible flavor in each spoonful immediately hits your tongue with cool creamy sweetness from the fresh sweet corn. Then it finishes with a silky, warm spice from the turmeric. The entire family will love this corn soup! Oh, it’s also a stovetop quickie, so of course that makes me happy!
While I love this Corn Soup chilled, you can certainly eat it warm or hot too 🙂 If you’re into chilled soups, you can also try my fantastic Roasted Red Pepper Gazpacho!
Why add Turmeric to this soup?
When you think of turmeric, you might think of that beautiful yellow color of curry. Or you might think of tea. Yes, turmeric does give a bright color, but it also brings flavor and most important, wonderful health benefits.
Turmeric has Curcumin, which has anti-inflammatory benefits and is a strong antioxidant. Scientists believe that low-level inflammation can contribute to many diseases, including heart disease and cancer. So reducing inflammation is extremely important!
There are many other proven benefits to high doses of curcumin when you take it by supplement. You likely couldn’t consume these high doses from the small amount of turmeric you add to foods, but you can still benefit.
After you try this delicious Corn Soup, try these other recipes with Turmeric!
Quick note! This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them. This commission is what helps me keep this blog afloat :). But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used.
PREP-AHEAD TO MAKE YOUR GOLDEN CORN SOUP
We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)
For this recipe, you can prepare the corn in advance and cook it later, but I recommend that you eat this soup chilled, so you probably will want to cook it ahead as well.
Clean the corn on the cob by removing the husks and any remaining corn silk. Then rinse the corn and gently cut off the kernels using a sharp knife.
After the kernels have been removed, use the back of the knife to press and scrape down the ear to remove any of the remaining kernels and the ‘cream’ that is left behind. Yes, that’s right, corn cobs hold a sweet creamy texture when you really scrape it out. NOTE: do not throw away the corn cobs yet, as these will be used in the soup to get all of the flavors out.
Finely slice the scallions separating and saving some of the greens to use as garnish on the soup.
Either store the corn kernels, cobs, and scallions separately in the fridge or move on to cooking.
COOK YOUR GOLDEN CORN SOUP
Preheat a dutch oven or large soup pot using a high heat setting. I love my Le Creuset Dutch Oven for this, but any large soup pot will be fine!
Add olive oil and the scallions. Stir so they don’t burn and let cook for 2 minutes. Add the 6 cups of broth and the corn cobs left over (you will add 4, even though the pic below only shows 3). Bring this all to a boil and then turn down to a simmer for 10 minutes. Then remove the corn cobs and discard. Turn off the heat.
Add the corn kernels and the corn ‘cream’. Stir to combine, then bring to a soft boil and let cook for 5 minutes.
While the corn cooks, in a separate bowl, mix the half and half with the cornstarch. Whisk together until the cornstart is dissolved and you have a smooth slurry. Then whisk the slurry into the soup and add the Turmeric and the Ground Pepper. Turn the heat back on, and bring back up to a simmer to thicken; about 4-5 minutes. Be sure to stir so that it doesn’t clump and thickens smoothly.
Then using an immersion blender, blend the corn soup in the pot until it is smooth and the desired consistency. I like some texture, so I stop when it is smooth, but I can still see pieces of corn. You can also use a food processor or blender for this, but I love an immersion blender because it’s easier. You don’t have to transfer the soup to a blender, you simply place the immersion blender into the pot. It’s small too, so it makes for easy drawer storage and easy clean up.
Remove from the heat and when the corn soup is cooled down, move it to the fridge to chill. Again, you can definitely eat this soup warm, it tastes amazing either way!
Garnish with reserved scallion greens and serve your scrumptious Golden Corn!
😍 Carrie
Chilled Golden Corn Soup
Chilled Golden Corn Soup is thick, creamy, silky and filled with fresh corn flavor with a warm golden turmeric backdrop. The entire family will love this easy stovetop corn soup! #summerfood #cornsoup #corn #vegetarian #vegetablerecipes #sides
Ingredients
- 4 ears Sweet Corn on the Cob
- 1 tablespoon Extra-virgin olive oil
- 5 Scallions (Green Onions)
- 6 cups Vegetable broth You can substitute Chicken Broth as well
- 1 cup Half and Half You can substitute milk
- ¼ cup Cornstarch
- ¼ teaspoon Turmeric
- ¼ teaspoon Ground Black Pepper
Instructions
Prep-Ahead Instructions
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Clean the corn on the cob by removing the husks and any remaining corn silk. Then rinse the corn and gently cut off the kernels using a sharp knife.
-
After the kernels have been removed, use the back of the knife to press and scrape down the ear to remove any of the remaining kernel and the 'cream' that is left behind. NOTE: do not throw away the corn cobs yet, as these will be used in the soup to get all of the flavors out.
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Finely slice the scallions separating and saving some of the greens to use as garnish on the soup.
Cook your Corn Soup!
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Preheat a dutch oven or large soup pot using a high heat setting.
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Add a tablespoon olive oil and the scallions. Stir so they don't burn.
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Add the 6 cups of broth and the 4 cobs left over. Bring this all to a boil and then turn down to a simmer for 10 minutes. Then remove the corn cobs and discard.
-
Add the corn kernels and the corn 'cream'. Stir to combine, then bring to a soft boil and let cook for 5 minutes.
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While the corn cooks, in a separate bowl, mix the half and half with the cornstarch. Whisk together until the cornstart is dissolved and you have a smooth slurry. Then whisk the slurry into the soup and add the Turmeric and the Ground Pepper. Turn the heat back on, and bring back up to a simmer to thicken; about 4-5 minutes. Be sure to stir frequently so that it doesn't clump and thickens smoothly.
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Turn off the heat. Then using an immersion blender, blend the soup in the pot until it is smooth and the desired consistency. I like some texture, so I stop when it is smooth, but I can still see pieces of corn.
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Remove from the heat and when cooled down, move it to the fridge to chill. Again, you can definitely eat this soup warm, it tastes amazing either way! Then garnish with reserved scallion greens and serve and enjoy!
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