Corn and potato soup

September 14, 2016 Published by Dina

When you buy corn by the dozen for only 2 people sometimes you have a few cobs left over. What I do then is scrape the kernels off the cob and use them in salads, with grains, in tacos, or as here, in a late summer corn and potato soup.

This soup can be made with cream, creme fraiche or vegan with cashew cream. Take your pick. It’s a beautiful soup either way you do it, so long as the corn is good and the potatoes fresh. I make it with white skinned potatoes rather than the starchy variety.

To garnish mix oil with either paprika as I did here, or with chopped parsley for a green oil, or with turmeric for a yellow oil, depending on the flavour you want, and drizzle it over in the bowls. Or you can have all three options available for your guests to drizzle their own.

Corn and potato soup

Corn and potato soup



3 tablespoons olive oil or butter

1 small onion, chopped

6 white skinned potatoes, diced

3 corn cobs, kernel stripped

6-8 cups water, vegetable or another stock

Salt and pepper

1 cup cream, creme fraiche or whipping cream


  • keep a few corn kernels for garnish and
  • dice a jalapeno pepper in to small dice
  • Mix 2 tablespoons butter or oil with 1 teaspoon paprika


Heat the oil or butter over medium heat.

Add onion and cook until translucent.

Add the potatoes and stir to coat with the oil.

Add a cup of water or stock and cook, stirring occasionally until the potatoes begin to soften.

Add the corn and stir to combine.

Add the remaining stock and bring to a boil.

Lower heat and cook until the potatoes are cooked through.

Add cream of your choice.

Pour into bowls, garnish as suggested above.

Corn and potato soup


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