Winter Corn Soup

Winter Corn Soup.jpg

Makes 8 servings.                                             

This soup has a silky, creamy consistency without the addition of cream, a beautiful pale yellow color and a touch of sweetness. The ingredients for the soup are readily available all year round.  The inspiration came from Mexican cuisine, which is rich in corn, lime, and cilantro. I am featuring a revised version of this soup, one of my favorites, because the advent of Vitamix makes this soup so easy to make. 


  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 4 cups chicken broth
  • 2 pounds frozen corn, thawed
  • 3 tablespoons lime juice, approx
  • Kosher salt
  • Freshly ground white or black pepper
  • Cilantro petals for garnish


  1. In a medium saucepan heat the olive oil, add onions and garlic and sauté for a minute.
  2. Add the broth and the corn.  Bring to a boil over high heat. Lower the heat and cook, covered, for 20 minutes.         
  3. Puree the soup, in batches, in a Vitamix until very smooth.
  4. Season to taste with lime juice, salt and pepper.
  5. Garnish with cilantro petals.


This soup freezes very well. When reheating whisk it as it boils to bring back the creamy consistency