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Fresh Corn and Tomato Soup

By Mark Bittman

Fresh Corn and Tomato Soup
Yunhee Kim for The New York Times. Food stylist: Paul Grimes. Prop stylist: Megan Hedgpeth.
Total Time
About 15 minutes
Rating
4(310)
Comments
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Ingredients

Yield:4 servings
  • 4corn cobs
  • 5cups water
  • 3tablespoons olive oil
  • 1chopped sweet onion
  • 3cloves garlic, chopped
  • ¼cup cornmeal
  • 2chopped tomatoes
  • 2peeled, chopped potatoes
  • Chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

339 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 55 grams carbohydrates; 6 grams dietary fiber; 13 grams sugars; 8 grams protein; 48 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Remove the kernels from the ears of corn and set aside.

  2. Step 2

    Place the 4 stripped corn cobs in 5 cups water in a large pot (you can add a whole onion here – don’t bother to peel it – or a sprig of rosemary, tarragon or oregano, if you'd like). Bring to a simmer and cook for 15 minutes, then remove cobs and any onion or herbs.

  3. Step 3

    In a skillet, heat olive oil. Sauté sweet onion and garlic in olive oil until soft. Add ¼ cup cornmeal and cook, stirring, about 5 minutes.

  4. Step 4

    Add onion, garlic and cornmeal mixture to broth. Add tomatoes, potatoes and reserved corn. Cook until potatoes are fork tender. Season to taste with salt and pepper.

  5. Step 5

    Garnish with chopped parsley and serve.

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Ratings

4 out of 5
310 user ratings
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Comments

Christa

Don't skip the step of making the stock from the corncobs--this makes all the difference as far as flavor and depth are concerned. I've made vegetable stock for years every summer from the fresh corncobs from the farmstand, and I'll never go back to sodium-laden store-bought stock again--homemade stock is a thousand times more flavorful and healthy and easy to make. This is a great late-summer/early-autumn soup to make with the last of the farmstand produce.

Gale

The corn stock is fabulous! Also can add rind of Parmesan as noted in a few other soup recipes on this site.

Cindy

Made this last night with organic stoneground cornmeal from Plymouth Plantation Grist Mill! Family loved it; surprisingly sweet (& definitely full 30 mins to prep & cook b/c of time needed for potato phase). Did add rosemary and unpeeled onion to stock; next time will remove peel b/c it gave brown color that I didn't want. 9 yo daughter requested soup for lunchbox today: total success!

Liz

Is it me or is it weird that salt has been omitted from this recipe? I added salt at various stages of cooking this soup. I also added black pepper and cayenne. This soup is delicious! The cornmeal is a nice addition for flavor and thickening. I used fresh sweet corn, sweet onion, garlic, herbs, (rosemary and parmesan rind in the broth was great) tomatoes and potatoes all from my garden. It made a wonderful late summer soup.

Catherine Oliver

This sounds super but for me it would help to give the type/size of potato. TIA.

Ann

Add white miso to taste, and then my pallet was happy

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