Fresh Corn Soup


  • 12 cups fresh corn niblets, about 12-16 ears of fresh corn

  • 8 cups leeks, sliced and washed, reserve tops for broth

  • 2 cups potatoes, diced

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons fresh garlic, chopped

  • 1 tablespoon fresh oregano

  • 1 tablespoon fresh thyme

  • 2 teaspoons salt

  • 1 teaspoon black pepper

  • 6 cups water

  • 8 cups water

  • We recommend 1/4 to 1/3 pound of seafood person in this recipe.


  • Remove corn from cobs. Put cobs in stock pot with reserved washed leek tops plus 6 cups water. Bring to a boil and simmer 30 minutes.

  • Saute leeks and potatoes with olive oil in dutch oven on low until tender about 20 minutes. Add salt, pepper, garlic, oregano, thyme and 6 cups corn niblets.

  • Strain corn/leek broth, add to leek/potato mixture plus 8 cups water. Simmer 10 to 15 minutes. Puree with immersion blender or pour into regular blender. Add remaining corn niblets. Adjust seasonings if needed.

  • At this point the soup is done. The fresh corn will cook quickly in the hot soup. It can be served hot or chilled.

  • We like to add grilled shrimp or scallops to our chilled soup. Seafood should be lightly seasoned so that the flavors of the soup stand out. Figure about a 1/4 to 1/3 of a pound of seafood person as a main course.

  • Serves about 8 people. Enjoy!