Summertime Chilled Corn Soup is a perfect summer dish. It’s light but packed with flavor and texture. The addition of lavender adds a lovely and subtle herbal aroma; you won’t be able to distinguish it.
This creamy soup has a surprisingly complex taste, thanks to a generous helping of fresh lavender and thyme, plenty of sweet corn, and tangy coconut milk.
I am lucky enough to live in the Western Carolina Blue Ridge Mountains in NC. We are also fortunate enough to have bought the corn picked that day. Fresh is the BEST! When making any dish with fresh corn, how you use it in the first two days is very important. The corn is stored in the refrigerator for a night. Southern Living has an article that explains all the ways to store corn for optimal taste.
https://www.southernliving.com/food/veggies/corn/how-to-store-corn-on-the-cob
It’s time to cook the Summertime Chilled Corn Soup! First, let’s buy the corn. As I stated above, our local fresh corn is from McCall’s Farm outside Hendersonville past Dupont Forest on the left. You can call in the morning and see if they are picking the corn. You have to go early because once they sell out, you have to wait until they are picking!
First, shuck your ears of corn, making sure to get all the silk off. Then, begin to take the kernels of the cobs into a deep mixing bowl. Once finished, add the chicken stock to a medium saucepan. and bring to a boil. Remove from the heat and add the lavender buds. It is time to steep the delicious lavender.
Drain the lavender from the chicken stock. Leave a small amount to give the soup that wonderful flavor. Take the corn and the chicken stock, and puree until semi-smooth.
Next, add the puree to a mixing bowl and add the remaining corn and the coconut milk. Stir to combine. Add salt and pepper to taste. Stir again to mix the salt and pepper,
It is time to serve. Ladle the soup into bowls and garnish with fresh thyme and any edible flowers you may have grown, such as borage, nasturtiums, and panties.
Bon Appetit!! ~ Laurie
Summertime Chilled Corn Soup
Ingredients
- 1 32 oz. Box Organic Chicken Broth
- 2 Tbsp. Fresh or Dried Lavender Buds
- 3 Cups Fresh White Corn cut from 7-8 ears of corn
- 1 Cup Coconut Milk – unsweetened
- Sea Salt to taste
- Ground Fresh Black Pepper to taste
- Fresh Thyme leaves – chopped
Instructions
- In a space saucepan, bring the chicken broth to a boil. Remove from the heat and add the lavender buds. Let steep for 5 minutes.
- Cool the chicken broth slightly. Remove most of the steeped lavender from the chicken stock; leaving a small amount is fine.
- Add half of the corn and the chicken broth to a food processor. Cover and process until smooth.
- Add the processed corn back to a mixing bowl. Add the remaining corn to the processed mixture. Stir in the coconut milk. Add the salt and pepper to taste.
- Chill in the refrigerator if you want the soup very chilled.
- Garnish with chopped fresh thyme.
You will find another tasty recipe using fresh corn: Mexican-style corn Grilled Corn with Cilantro!