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Corn Soup is a perfect blend of summer herbs and vegetables. The fresh from the garden (or field) sweet corn is complemented by a vegetable medley like no other. Fresh leeks, potatoes, basil, chives and juicy tomatoes, pureed and topped with a dollop of Greek yogurt to perfectly round out this dish.

Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 servings


  • 2 tablespoons butter
  • 1/2 cup chives snipped
  • 1 large fresh tomato chopped
  • 3/4 cup plain Greek yogurt
  • 1 lime
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 2 cups water
  • 4 cups chicken broth
  • 2 garlic cloves minced
  • 5 sprigs fresh thyme
  • 1 cup celery chopped
  • 2 cups Yukon gold potatoes cubed
  • 2 large leeks halved, and sliced (white parts only)
  • 6 large ears of corn kernels removed
  • 1/2 cup basil chopped


  1. Melt butter in a large saucepan over medium heat. Add corn kernels, leeks, potatoes, celery, thyme, and garlic.
  2. Cook about 5-7 minutes, or until vegetables start to soften, stir occasionally.
  3. Add chicken broth, water, salt, and cayenne and bring to a boil.
  4. Reduce heat and simmer, uncovered, until vegetables are very tender, about 20 minutes.
  5. Remove from heat and puree soup in the pot with an immersion blender until almost smooth.
  6. Divide soup evenly into bowls.
  7. Add one squeeze of a fresh lime and garnish each bowl with 2 Tbsp yogurt, 3 Tbsp tomato, 1 Tbsp chives and 1 Tbsp basil.