Photo of Summer corn soup by WW

Summer corn soup

2 - 6
PersonalPoints™ per serving
Total Time
55 min
25 min
30 min
This light, creamy soup is perfect for sunny days...



2 tablespoons, Unsalted

Corn on the cob, raw

6 medium


2 medium, trimmed, halved and sliced (white parts only)

Potato(es), Raw

225 g, diced

Celery, Raw

1 stick(s), trimmed and chopped

Thyme, Fresh

5 sprig(s)


2 clove(s), crushed

Chicken stock cube(s)

1 cube(s), 950ml stock

Cayenne Pepper

¼ teaspoons, level

Lime Juice, Fresh

2 tablespoons

0% fat natural Greek yogurt

200 g


1 large, diced

Chives, Fresh

1 tablespoons

Basil, fresh

1 tablespoons


  1. Melt the butter in a large pan over a medium heat. Add the corn kernels, leeks, potatoes, celery, thyme and garlic and cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
  2. Stir in the stock, 450ml water and the cayenne pepper, then season. Increase the heat to medium-high and bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the vegetables are very tender.
  3. Remove the pan from the heat and, using a stick blender, blitz to a slightly chunky purée. If you prefer a smoother consistency, press the mixture through a fine mesh sieve before serving.
  4. Ladle the soup into bowls and drizzle over the lime juice. Season to taste and serve topped with the yogurt, tomatoes, chives, basil and extra kernels, if using.