Home > soup > Corn Soup w/Grilled Shrimp & Truffle Oil

Corn Soup w/Grilled Shrimp & Truffle Oil


Corn is in season! Growing up, my mom would make a ton of che bap, a Vietnamese dessert soup made with corn and coconut milk. She and my brother would go nuts over it but I never ate more than a bowl or two through the course of the summer. Why mask the natural sweetness of corn with sugar and coconut milk?

I searched for a savory corn soup recipe but it took a while to find one that didn’t require cream or milk. The original recipe is for a chilled corn soup that is strained and smooth, but as I started cooking, I either got lazy or sentimental. I didn’t do any straining, ate the soup warm and threw in some extra corn kernels for body.

After cooking, I topped it with grilled shrimp and some white truffle oil. Later in the week, I will grill some salmon to add to the soup. In the winter, I’d top the soup with a handful of Dungeness crab. Maybe I’ll add a cubed potato with the onions next time for some extra heft?

Summer Corn Soup w/Grilled Shrimp & Truffle Oil (Recipe inspired by Bon Appetit)

  • 3 Tbsps unsalted butter
  • 2 Tbsps olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, finely chopped
  • 9 ears of corn
  • Kosher salt
  • freshly ground pepper
  • cayenne pepper (optional)
  • cajun seasoning (optional)
  • 2 sprigs thyme
  • 5 cups chicken broth
  • white truffle oil
  • 12-15 shrimp, peeled & deveined
  1. Cut the kernels off of 6 ears of corn and set aside. Cut the kernels off of the remaining 3 ears of corn and keep those separate. You can save the cobs for a nice corn stock later.
  2. Heat butter and oil in a large pot over medium-high heat. Sautee onions and garlic until they begin to brown (~5-7 minutes).
  3. Add kernels from 6 ears of corn, season with salt, pepper, cajun seasoning and cayenne pepper. Stir occasionally until corn is soft and starts to brown (~6-8 minutes).
  4. Add thyme sprigs and chicken broth. Bring to a boil then reduce heat and simmer until corn is very soft.
  5. Discard thyme sprigs. Puree soup using immersion blender (or very, very carefully do in batches in the blender) until smooth. Add reserved corn. Season to taste.
  6. To serve, top with grilled seafood. Drizzle with truffle oil. Maybe some chives or parsley if you have it.
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