corn soup with corn fritters and basil

Summer Corn Soup with Corn Fritters & Basil

One of my favorite things about summer is the fresh vegetables that the heat brings. In my home state of New Jersey that means juicy tomatoes and sweet crisp corn – it’s not known as the garden state for nothing! Corn kernels are simmered with potatoes to thicken the soup and the corn cobs are added for extra corn flavor. The soup is served pureed and topped with basil, crispy corn fritters and calabrian chili oil for added flavor and spice.

For a gluten-free alternative leave out the fritters. 



For the soup:

2 tablespoons extra-virgin olive oil

1 cup diced yellow onion

4 cloves, garlic sliced

5 ears of sweet corn, kernels cut off the cob, and cobs cut in half (about 5 cups)

1 large russet potato, peeled and diced

¼ cup dry vermouth

6 cups chicken broth

1 teaspoon kosher salt

¼ teaspoon ground white pepper


For the fritters:

½ cup all-purpose flour

½ teaspoon baking powder

¼ teaspoon kosher salt

1 egg, lightly beaten

¼ cup whole milk

2 cups raw corn kernels

1 teaspoon chopped chives

Vegetable oil, as needed, for frying


For serving:

3 tablespoons extra-virgin olive oil

1 tablespoon crushed Calabrian chilies

¼ (packed) cup basil leaves, chiffonade



For the soup:

Heat a large pot over medium heat, add the oil and heat through. Add the onion and sauté until tender, about 5 minutes, then add the garlic and sauté for an additional minute. Add the corn kernels, cobs and potatoes. Deglaze the pan with the vermouth and cook until the vermouth has evaporated. Add the chicken stock and stir to combine. Bring the mixture to a boil then lower the heat to medium-low and simmer for 30 minutes.

Remove the soup from the heat and let cool. Discard the corn cobs. Add the soup to a blender and puree until smooth. Return the soup to the pot and return to a simmer. Season the soup with salt and white pepper.


For the fritters:

In a medium bowl stir together the flour, baking powder and salt. Add the egg and milk and stir to combine. Gently fold in the corn and chives.

Add enough vegetable oil to a large frying pan so that it is 2-inches deep. Heat oil to 350ºF. Drop spoonfuls of the mixture into the oil and fry until golden brown on all sides, about 2 minutes. Remove from oil and drain on a paper towel-lined plate. Set aside.


For serving:

In a small bowl stir together the olive oil and Calabrian chilies. Use a piece of cheesecloth or a fine mesh strainer to strain the oil, discarding the chili pieces.

Ladle the soup into bowls and top with corn fritters, a drizzle of oil and basil. Serve immediately.


Serves 6. 



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