Velvet Corn Soup

When corn comes into season, I make as much of this creamy rich soup as possible. It is dairy-free but tastes like it is laced with heavy cream because of the way it is made. The secret lies in processing it for three minutes in a high speed blender and then straining out all of the tough pieces of the corn’s outer skin. It can be topped with pico de gallo, truffle oil, crispy fried leeks, or a couple tablespoons of Santa Fe green chili stew.


5 ears fresh sweet corn

1 large shallot, chopped small

1 slice natural uncured bacon, chopped small

4 Cups rich chicken stock

2 small sprigs fresh thyme

1 T. Unsalted butter


Melt butter in a heavy large sauce pan and add bacon and shallot. Cook on low about 4-5 minutes being careful not to allow it to brown. 

Add chicken broth and bring to a boil. 

 Cut corn off the cobs and set aside. 

When broth has boiled, add corn and thyme sprigs then bring to a second boil. Lower the heat and simmer gently for twenty minutes.

Turn off heat and remove thyme stems.

Pour two cups of soup into a blender and blend on high (or puree) for two minutes. Strain through a fine strainer into a large, deep bowl. Using a big flat wooden spoon, stir the soup in the strainer, pressing out all the liquid until all that’s left is a dry lump of corn kernel skin. Discard this and repeat blending and straining in batches. Return soup to pot and heat thoroughly before serving. I love it just like this but you may want to experiment with a garnish.

GARNISHES: There are several different garnishes that work well with this soup so don’t be afraid to experiment; use about a tablespoon for each individual bowl: Crispy bacon bits, Crispy leeks, tomato pico de gallo, salsa, creme fraise, pesto, or a drizzle of truffle oil.

Zia wesley