Cascadian Farm Organic Goodness


This Sweet Corn Soup Recipe Demands Your Respect

These days, it seems that everyone's got a bone to pick with corn. Whether it be discussions about ethanol and the amount of energy used to produce it, the fact that so much of the corn we grow in the Midwest is inedible for humans (thanks to the movie "King Corn" helping to bring that point home in a big way), the fact that it's fed to animals who should be eating grass, or the fact that corn is transformed into corn syrup and guzzled down by the 6-pack, it can be hard for us to remember how incredibly delicious sweet corn really is. We're in the midst of corn growing season right now, and I'm pretty sure I'm eating the tastiest stuff ever - no butter required. We're grilling it by the bushel these days, and consuming it in as many ways as we can. Jalapeno corn bread? Check! Polenta? Check! Corn ice cream with honey? Check!

One of my favorites ways to eat sweet corn is in soup - I find that it doesn't take too much cream - or too much work - to turn small kernels of corny goodness into a smooth, silky soup that the entire family loves. This new recipe, created by Chef Adam Anderson in Minneapolis, MN, makes use of many of the seasons' best ingredients. Enjoy!

Sweet Corn Soup with Pan-Roasted Grape Tomatoes and Fresh Thyme
Serves 3-4


  • 8 ears - Sweet Corn, cut off the cob (reserve 4 of the cobs of corn to simmer with the soup)
  • 2 small - Onions, rough chopped
  • 2 cloves - Garlic, chopped
  • 3 each - Dry Bay Leaves
  • 10 each - Cherry or Grape Tomatoes, cut in half
  • 1 Tbsp - Fresh Thyme, picked off stem and rough chopped
  • 1/3 cup - Olive Oil
  • 2-3 cup - Water
  • 1 cup - Heavy Whipping Cream
  • To taste - Salt and White Pepper


  1. Heat saucepan over medium heat.
  2. Add ¼ cup of olive oil to saucepan. Once the temperature in the pan has risen to medium, add the sweet corn (keep ¼ cup of the corn for the garnish), onion, garlic, and bay leaves. Season with salt and white pepper.
  3. Sauté until vegetables are translucent.
  4. Add all the water (which should be enough to cover the veggies) and simmer for 15-20 minutes.
  5. Remove vegetables from heat and take out the bay leaves and corncobs. Add the heavy cream.
  6. In small batches, puree the soup in a blender until it's smooth. As you put the pureed soup back into a pot, strain the soup through a sieve, using a ladle to help push the soup through the sieve. The straining process can be skipped, but you'll achieve a much smoother texture through this process.
  7. For the garnish, heat a pan over medium heat with the remaining olive oil. Sauté the remaining ¼ cup of corn, halved tomatoes and fresh thyme. Season with salt and pepper.
  8. Once the corn, tomatoes, and fresh thyme are lightly sautéed, use it to garnish each cup of soup. The garnish should float on top of the soup.


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