How to make cold corn soup?

Making cold corn soup for summer is quick and simple. Sauté garlic in oil or butter, then add creamed corn, corn kernels, vegetable broth, milk, diced potato, salt, and pepper. Simmer until the potatoes are just tender, about 5 minutes. Stir in a cornstarch and milk slurry to thicken the soup. Once it reaches a creamy consistency, remove from heat and chill for 1–2 hours before serving. Garnish with green onions or herbs. This soup delivers a cool, comforting bowl perfect for hot days.

Which soup is best in summer?

The best soups for summer are light, hydrating, and served chilled. Examples include gazpacho, cucumber yogurt soup, and cold corn soup for summer . These soups often highlight seasonal vegetables and require minimal cooking. Cold corn soup stands out for its sweet, creamy texture and quick preparation, making it a go-to for summer lunches, picnics, or outdoor gatherings.

Is it okay to eat cold corn?

Absolutely. Cold corn, especially when cooked and chilled, is safe and healthy to eat. In cold corn soup for summer , corn adds sweetness, fiber, and antioxidants. The soup is cooked thoroughly before being chilled, ensuring safety and enhancing flavor. Eating cold corn is also a great way to enjoy its crisp texture and natural sugars.

Is corn soup good for health?

Yes, cold corn soup for summer is both nutritious and satisfying. Corn offers fiber, vitamins B and C, and essential minerals like magnesium. The soup is also low in saturated fat and can be adapted with plant-based milks or low-sodium broths. With balanced macros from potatoes and milk, this soup supports a wholesome, summer-friendly diet.

Cold Corn Soup for Summer – A Refreshing, Flavorful Escape

Description

Cold corn soup for summer is a creamy, chilled recipe perfect for hot days. Quick to make, delicious, and ideal for light meals or picnics.

Ingredients

1 teaspoon oil or butter
2 garlic cloves, minced
1 (14 oz) can creamed corn
1 (14 oz) can corn kernels, drained
1 ⅔ cups low-sodium vegetable broth
¾ cup milk (any type)
1 medium potato, diced into ½-inch cubes
½ teaspoon salt
½ teaspoon ground black pepper
1 green onion, finely sliced
Soup Thickener:
½ cup milk
1 ½ tablespoons cornstarch

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Instructions

Heat oil or butter in a medium pot over medium-high heat.
Add minced garlic and sauté for about 20 seconds until fragrant.
Stir in creamed corn, corn kernels, broth, milk, diced potato, salt, and pepper.
Bring the mixture to a simmer, then reduce heat to medium. Cook for about 5 minutes or until the potatoes are just tender.
In a small bowl, whisk together ½ cup milk and cornstarch. Pour this mixture into the soup.
Stir and simmer for another minute or until the soup thickens to a creamy consistency.
Taste and adjust salt if needed.
Serve hot, garnished with sliced green onion.

Prep Time: 5 minutes
Cook Time: 10minutes
Category: SOUPS
Method: Stovetop
Cuisine: Western