Note: I’m using frozen corn in this recipe, but ideally—when in season—fresh corn would be used.

Total Process Time: 1 hr 30 min

Makes 4 cups after straining once.

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  • 1. In a large saucepan over medium-low heat, melt the butter. Gently cook onions in hot butter until tender—do not let them brown. Add 4 cups corn and sprinkle generously with kosher salt. Stir well, then cook until tender and translucent, but don't the onions or corn brown. Stir in 1 TBSP of the sugar.
  • 2. In a medium saucepan combine 2 1/2 cups of the milk and the half-and-half. Warm over medium-low heat just until heated through. Pour the corn mixture into the warm milk. Stirring often over medium heat, bring just to simmering. Remove from heat. Cool slightly.
    Note: without cool time, the above process took about an hour.
  • 3. Puree soup in batches, one-third at a time, until very smooth. Pour pureed soup through a fine wire strainer set over a bowl, allowing soup to drain through (push through sieve with robber spatula). I strained my soup once, but if you want it extra smooth you can strain it multiple times. Return soup to pan. Reheat over medium heat. For thinner soup, warm the remaining 1/2-1 cup milk over medium heat; gradually stir into soup to reach desired consistency. Taste for seasoning; add salt and the remaining 1 TBSP sugar to your preference.

About Chef

Mary Lynn

Graphic designer by trade. Creative baker of deliciousness. Overall food nerd and cocktail aficionado-in-training. I'm constantly battling my slightly picky palette that causes a strong dislike for vinegar and a ...