March 24, 2021 — last updated April 6, 2022
Sweet Corn Sage Soup a is broth-based soup that comes with lots of flavor from delicious corn, garlic, bell pepper and fresh sage. This is a dairy-free soup, which makes it lighter, but comes with a little something to help it thicken.
As I mentioned, because this has no dairy, this is not a corn chowder. This makes it perfect for vegetarian, vegan/plant-based, low carb, gluten-free and low calorie eating plans.
Fresh corn is best
It is always better to use fresh corn off the cob, when available. There are a few methods of cutting corn off the cob and my method is simple. Hold the corn with its flat end on the cutting board, start in the middle of the cob and cut down. Work your way around the cob then flip it over and do the same. By starting in the middle versus at the top, the kernels won’t go flying all over.
If you can’t find fresh corn, you can still make this soup using frozen corn (you don’t have to defrost it).
The secret for extra corn flavor
The soup is started by making corn broth. It’s very easy and adds a lot of corn flavor and there’s a lot of flavor in those cobs that you don’t want to leave behind. Once the corn has been cut off the cobs, add them to a large saucepan with the vegetable stock or broth and bring to a simmer for 20 minutes covered.
The liquid is strained and set aside.
Onions,potatoes, bell pepper, corn, salt and pepper, chopped sage and garlic are cooked in butter and oil for a few minutes. The vegetable stock is added and the soup is simmered for about 30 minutes until the corn is tender and the potatoes are softened.
I tried a little method today to thicken the soup and it worked. Using an immersion blender, I whizzed it around in the soup, just for a minute and it really thickened the soup nicely. Being careful to keep a lot of the corn, potato and red pepper intact, you don’t want it all puréed. If you don’t have an immersion blender, you can ladle about a cup into the blender, then return it to the soup.
Another one of my favorite soup recipes for this time of year is my zucchini and sweet potato soup. It’s a thick and creamy soup, but without any cream which is actually thickened with sweet potato. It was this thickening concept that inspired me to add potato as a thickener to thissweet corn sage soup.
Yield: 4
Sweet Corn Sage Soup is a is broth based and comes with lots of flavor from fresh corn, garlic, bell pepper and fresh sage, thickened using potato.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Ingredients
- 8 medium corn on the cob, to yield 4 cups (590 grams) of corn (or frozen corn)
- 4 cups (1 liter) vegetable stock or broth
- 1 tablespoon olive oil
- 1 tablespoon butter, unsalted
- 1 cups (120 grams) onion, finely chopped
- 1 cup (140 grams) or 1 medium bell pepper, diced small
- 2 cloves garlic, grated
- 2 cups (293 grams) yukon gold potato, peeled and diced small
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons fresh sage, finely chopped
Instructions
- Cut the corn from the cobs, set aside. * see note
- Add the cobs to a large saucepan and cover with the vegetable stock or broth and 1 cup of water.Bring to a simmer and cook for 15 minutes uncovered.Turn off the heat and strain the stock/broth, discard the cobs. You should yield 4 cups of liquid. If you don’t, just add more stock/broth or water.
- To large soup pan add the olive oil and butter, heat over medium heat.Add the onion and pepper and cook until they start to soften. Stir in the garlic, cook for 1 minute. Add the potatoes, corn kernels (fresh or frozen), salt, pepper and chopped sage.Add the vegetable stock or broth and bring to a simmer.
- Simmer uncovered for about 20 minutes until the potatoes are very soft and start to break down (this will help thicken the soup and make it creamy). If you have an immersion blender, use it to whizz around a couple of times (not too much) to break up some of the potato but not too much to blend all the corn.
Notes
* My easy method is to hold the cob upright with it's flat end on the board. Cut off the kernels starting in the middle and work down and around the cob. Then flip the cob and do the same thing. This way, the kernels wont go flying all over when you try and cut from the top of the cob.
Nutrition Information
Yield
4Serving Size
1
Amount Per ServingCalories 335Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 17mgSodium 1088mgCarbohydrates 93gFiber 9gSugar 20gProtein 15g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
Appetizers Comfort food Soup Vegetables Vegetarian
posted by Janette on March 24, 2021
37 Comments / Leave a Comment »
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Bronwyn — @ Reply
So easy to make, its tasty & creamy good.
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Janette — @ Reply
I’m happy you enjoyed it 🙂
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warren — @ Reply
Open , drain, a can or two of red salmon, add to soup for a few minutes to warm it , break up salmon into smaller pieces if need be. If you have thinly sliced fresh or smoked salmon that would be good too.
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Janette — @ Reply
Thank you for the recommendation
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Dana Walker — @ Reply
I made this soup over the weekend and let me tell you the corn stock really adds so much to the corn flavor. Don’t skip this step! Delicious soup and I’m making it again.
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Janette — @ Reply
Thank you so much Dana. You’ve inspired me to make batch for dinner 🙂
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judee — @ Reply
I just got some fresh Jersey corn and some sage from my CSA. I am so making this soup today! It looks fabulous.. thanks
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Janette — @ Reply
There’s nothing like fresh corn. I hope you like it Judee 🙂
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LydiaF — @ Reply
What a delicious sounding soup. I’m ready for fresh corn on the cob!
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Linda — @ Reply
I have never made a corn soup before and yours looks positively delicious. Going on my summer menus for sure!
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Kerry K — @ Reply
Corn and sage is a winner combo. Pinned for later. YUM! 🙂
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Tara — @ Reply
I love this soup, as I love a good summer soup. Today would be a perfect day as it is overcast and rainy. Thanks for a great recipe!!
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Jenny B — @ Reply
I can’t imagine not always having rain and welcoming the sound of it – I feel like here in Chicago we have way, way too much of it. 😉 This soup looks yummy, and perfect for a rainy day (or any day really!)
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Maggie — @ Reply
This soup looks so full of flavors. It has been raining every day in Austin. Corn soup is so comforting and hearty, that is perfect for rainy days 🙂
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Catherine — @ Reply
Dear Janette, what a beautiful seasonal dish. This looks marvelous. xo, Catherine
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Helen — @ Reply
Lovely, Janette! Not only does this sound really tasty, but I love the little tips you give in this post. I know you need the rain, but I can’t imagine being happy about it! It’s freezing here in the UK at the moment! I definitely need some of this beautiful happy soup to keep warm!
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Allie M — @ Reply
I’m so happy you’re finally getting rain! We’ve been watching the news reports and feeling for you… It’s been a dry season for the northeast too so hopefully we’ll get some too. Your soup looks fantastic and so perfectly summery!
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Janette — @ Reply
Thank you so much Allie, it’s never enough rain. Hoping for rain for you too 🙂
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Joanne T Ferguson — @ Reply
This looks absolutely delicious! Love the recipe and photo! Pinned and shared!
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Janette — @ Reply
Thank you so much Joanne 🙂
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Dan Potter — @ Reply
Fantastic use of fresh corn, one of my favs!
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Janette — @ Reply
Thank you Dan
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Medha — @ Reply
This looks awesome! I would love this with a side of quinoa pilaf 🙂 Pinning!
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Janette — @ Reply
I would too, that sound delicious. Thank you for stopping by Medha.
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Linda — @ Reply
We had rain here yesterday despite being in the desert; it follows me everywhere…much to my annoyance! But I do appreciate how badly SoCal needs it. On our drive down from NorCal to Arizona I was shocked at how dry everything was. So enjoy your rain; I’ll be happy to send any rain clouds I see here over your way! Now on to your soup. Oh my gosh that looks so good and belly-warming! Love the addition of sage too. Delicious. 🙂
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Patty Haxton Anderson — @ Reply
Okay so I love this recipe and love using all the goodness from the cobs to enrich the stock. When I eat corn on the cob (this may sound disgusting), I actually suck the goodness from the cob!
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Janette — @ Reply
No Patty that’s not disgusting, that’s where the ‘milk’ is and the reason I poached them. 🙂
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April J Harris — @ Reply
What a gorgeous soup! I love sweet corn – especially fresh sweet corn!!
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Janette — @ Reply
Thank you so much April
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Sneha — @ Reply
Hey.. I wish I could sen the rain we have been receiving here. Your corn recipe looks so delicious. I like the idea of making corn stock. Sage and corn make for such wonderful taste combination..This corn soup sounds lovely! I love that you added the cobs to the stock. So much flavor! And, yes, I’m sitting here listening to the sound of the rain as I type. It’s so awesome…….. 🙂 🙂
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Janette — @ Reply
Thank you Sneha
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Bethany — @ Reply
I have seen and heard about the water shortage issues in California and now the pacific northwest. I wish I could sen the rain we have been receiving here. Your corn recipe looks so delicious. I like the idea of making corn stock. Sage and corn make for such wonderful taste combination.
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Janette — @ Reply
Thank you
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Nicole Mann — @ Reply
This soup sounds absolutely beautiful! I cannot wait to try this!
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Janette — @ Reply
Thank you Nicole 🙂
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Miranda Paige — @ Reply
This looks like the perfect soup for a rainy day! Love it! Pinned to try it!
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Danny P — @ Reply
This corn soup sounds lovely! I love that you added the cobs to the stock. So much flavor! And, yes, I’m sitting here listening to the sound of the rain as I type. It’s so awesome. Several widows and doors are open right now to let the sound in! I think we have had corn on the cob at least twice for the the past 2 or 3 weeks, but I’d gladly give up a little corn on the cob for some more rain! Thanks for the recipe; I can’t wait to try it!
37 Comments on “Sweet Corn Sage Soup”
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