Chilled Corn Soup

Rating: 4.67 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Tangy buttermilk, sweet corn, and spices combine to make a simple, yet rich soup. If you don't have buttermilk, you can make some by adding a couple of tablespoons of lemon juice or white vinegar to a cup of milk and letting it stand for 1/2 hour.

By SandyG

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Recipe Summary

prep:
20 mins
cook:
5 mins
additional:
1 hr
total:
1 hr 25 mins
Servings:
4
Yield:
3 cups
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil in a skillet over medium-low heat. Cook garlic, white parts of onions, coriander, cumin, and chile powder, stirring, until garlic and onions are tender, about 3 minutes. Add corn and cook, stirring occasionally, until tender, about 2 minutes.

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  • Transfer mixture to a blender. Add buttermilk, water, and salt and puree until smooth. Strain through a fine-mesh sieve, pressing on solids to extract as much liquid as possible. Discard solids. Chill at least 1 hour.

  • Serve chilled, garnished with green parts of onions and cilantro (if using).

Cook's Notes:

If you don't have buttermilk, you can make some by adding a couple of tablespoons of lemon juice or white vinegar to a cup of milk and letting it stand for 1/2 hour.

Soup can be made up to 1 day ahead and chilled, covered.

Nutrition Facts

Per Serving:
161 calories; protein 6.1g; carbohydrates 26.2g; fat 5.5g; cholesterol 2.5mg; sodium 376.7mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Alli Shircliff
Rating: 5 stars
06/09/2016
So quick and so easy! I used a few heavy dashes cayenne pepper instead of the chipotle. Spicy and delicious! Read More
Helpful
(2)
9 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Alli Shircliff
Rating: 5 stars
06/08/2016
So quick and so easy! I used a few heavy dashes cayenne pepper instead of the chipotle. Spicy and delicious! Read More
Helpful
(2)
tammy
Rating: 5 stars
06/28/2016
This soup is sooo good and it's even better the next day when the flavors have REALLY merged! It is also quick and easy my favorite kind! Read More
Helpful
(1)
charm
Rating: 4 stars
09/05/2017
I liked this a lot but my family was not impressed. The buttermilk flavor is pretty strong and they are not fans. I added some plain Greek yogurt and some crumbled bacon to this for the protein and ate the leftovers from last night for lunch today. DELICIOUS! The addition of yogurt and bacon makes this a five star recipe. Read More
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hershpersh
Rating: 5 stars
07/11/2016
CHANGES: Used Almond Milk instead of buttermilk increased spices except reduced chipotle powder added fresh pepper reduced water a bit and did not strain it. You only need 3 good sized ears of corn to get 3 cups of kernels not 6 ears like it says. With those changes we really enjoyed this. I used fresh sweet corn I cooked then cut off the cob. This was light healthy and refreshing. It also is a perfect consistency to use as a dip. We will save it to our faves and make this again for sure. Perfect for hot summer days when you don't want to cook. Read More
Darrell
Rating: 5 stars
02/20/2018
Absolutely delish! I did add the cilantro which was optional. I blended in an eighth cup and used the remaining eighth for garnish. Also my girlfriend doesn t like chipotle so I substituted that with cayenne which added a nice little kick. Going in our favorites! Read More
Zerbit
Rating: 4 stars
05/25/2018
Fun to make took some doing to get the grit out of the corn but nice cold soup. Read More
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RComfort
Rating: 5 stars
07/16/2018
I loved it. I didn't have coriandet but did have fees cilantro. Used it instead. Also I used Ancho chili powder instead of Chipotle chili powder. Read More
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