There is nothing better in the summer than fresh, I mean, frozen corn soup. What? Well, hey! This is a short-cut recipe, and shucking and removing corn isn’t easy + it’s messy. Honestly, the real reason I used corn was means to use up the gigantic bag of frozen corn I got from Cost Co during the first months of quarantine shopping. One of the downsides of online shopping is not understanding that the bag of corn you just bought could feed your family plus your neighborhood.

Frozen Produce vs. Fresh

Are frozen foods as nutritious as fresh? Think again! Research shows that frozen foods are often MORE nutritious than fresh foods. They’re picked at peak ripeness and flash frozen. This process (as long as you don’t cook the heck out of your veggies) keeps the nutritional value of frozen produce.

Health Benefits of Corn

What about corn, is it a healthy food? Heck, yes! Check out an article we contributed to from Huffington Post about the health benefits of corn. We covered 5 myths about corn you should stop believing. Such as: your body cannot digest corn. Or: Corn isn’t a good source of nutrients.

The use of coconut milk plus pureeing half the soup mixture gives this corn soup recipe a creamy, yet diverse texture. You can certainly use fresh corn for this recipe, but make sure you cook the corn first!

Check out other McDaniel Short-Cut Recipes!

Black Bean and Sweet Potato Burritos

Curried Chickpea Wrap

 

corn soup on a wood table

 

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corn soup on a wood table

Summer Corn Soup with Fresh Herbs | McDaniel’s Short-Cuts


  • Author: Jennifer McDaniel
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 1 T. olive oil
  • 3 garlic cloves, chopped
  • 1 medium onion, chopped
  • 6 c. fresh or frozen corn kernels
  • 2 zucchini, diced
  • 1 summer squash, diced
  • 1, 15 oz. can light coconut milk
  • 1 c. vegetable broth
  • 1 t. honey
  • 1 t. cumin powder
  • 1 t. garlic powder
  • 1 t. salt
  • 1 t. pepper
  • 1 c. fresh herbs (we used basil, cilantro and dill)

Instructions

  1. In a large stock pot, sauté garlic and onion until translucent.
  2. Add corn and zucchini. Sauté 3-5 more minutes.
  3. Add coconut milk and broth. Simmer for 10 minutes.
  4. With an immersion blender or blender, blend half the soup.
  5. Add remaining ingredients and simmer another 10-15 minutes.
  • Category: soup

Keywords: Corn Soup with Fresh Herbs

Jennifer McDaniel

Jennifer McDaniel is a Registered Dietitian, Media Spokesperson, and co-author of Prevention's Mediterranean Table Cookbook. She and her team of Registered Dietitians aim to help their clients go further, make change last, and unlock their potential. She lives in St. Louis, MO with her husband, and three young sons. If you are interested in working with Jennifer, please visit our contact page.