Photo of Summer Corn Soup by WW

Summer Corn Soup

Total Time
55 min
25 min
30 min
This soup is the essence of summer in a bowl. It's simply seasoned so that the corn flavor shines through, and garnished with those other summer favorites: tomatoes and basil.


Unsalted butter

2 Tbsp

Fresh yellow corn

6 cup(s), fresh kernels (about 6 large ears)

Uncooked leek(s)

2 large, halved, cleaned, and sliced, white parts only (about 1¾ c)

Uncooked Yukon gold potato(es)

8 oz, peeled and cut into cubes

Uncooked celery

1 rib(s), large, chopped (about 1/2 c)

Fresh thyme

5 sprig(s)


2 medium clove(s), minced

Canned chicken broth

4 cup(s)


2 cup(s)

Kosher salt

1 tsp, or to taste

Cayenne pepper

tsp, or to taste

Fresh lime(s)

1 medium

Plain fat free Greek yogurt

¾ cup(s), for garnish

Fresh tomato(es)

1 large, beefsteak variety, cut into cubes (about 1½ c), for garnish


½ cup(s), snipped, for garnish


½ cup(s), torn or chopped, for garnish


  1. Melt butter in a large saucepan over medium heat. Add corn, leeks, potatoes, celery, thyme, and garlic; cook, stirring occasionally, until vegetables start to soften, about 5 minutes.
  2. Stir in broth, water, salt, and cayenne; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, uncovered, until vegetables are very tender, about 20 minutes.
  3. Remove from heat; puree soup in pot with an immersion blender until almost smooth. (It’s nice to have some texture in the soup, but for a smoother consistency, puree completely and strain if desired.)
  4. Divide soup evenly among 8 bowls; add a squeeze of fresh lime and garnish each with 1½ Tbsp yogurt, 3 Tbsp tomato, 1 Tbsp chives and 1 Tbsp basil.
  5. Serving size: about 1¼ cup


Omit the yogurt for a dairy-free soup. Use vegetable broth in place of chicken broth for a vegetarian soup.