Corn with Basil


Corn with Basil

Corn with Basil Soup

Prep Time 15 minutes
Cook Time 45 minutes
Course Soup
Cuisine American
Servings 6


  • 1 tbsp olive oil or canola oil
  • 1 onion, coarsely chopped
  • 1 garlic clove, pressed or chopped
  • 6 large ears of corn, kernels scraped off
  • 5 cups chicken or vegetable stock
  • 2-3 tsp dried basil, or 3 tbsp fresh basil, chopped
  • pinch sugar
  • fresh basil leaves (for garnish)
  • chopped red pepper (for garnish)


  • Heat oil over a low flame in a 3-quart pot. Add onion and garlic and cook, covered, until golden, 10 to 15 minutes.
  • Raise heat to medium, add corn, stock, basil, sugar and cook, partially covered, for 25 minutes.
  • Transfer half the solids to a food processor or a blender, or use an immersion blender, and puree. Return puree to soup, stir and seve immediately.
  • Garnish each portion with fresh chopped basil leaves and red pepper.


Variation: Subsitute fresh cilantro for the basil and add 1 chopped red pepper when you add the corn.
Freezes well.
Keyword postpartum soups