Name: Cream of Corn Soup with Crispy Shallots Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 4 ears sweet corn; ¼ cup olive oil; 2 large shallots, thinly sliced (divided use); 4 large cloves garlic, thinly sliced; 1 teaspoon red pepper flakes; 1 (2-inch) piece ginger, peeled and chopped (2 tablespoons); 1 (1-inch) piece turmeric, peeled and chopped (or 1 ½ teaspoons ground dried turmeric); Kosher salt, to taste; 2 small Yukon Gold potatoes, about ¾ pound, peeled and cut into ½-inch cubes; 3 cups vegetable broth; 1 (15-ounce) can full-fat coconut milk or 2 cups whole milk, warmed; 1 tablespoon fresh lime juice (from ½ lime); 1 large shallot, thinly sliced; Additional olive oil for frying; Kosher salt, to season; Fresh cilantro, for serving

Jump to Recipe· 4.2 from 45 reviews

The Cream of Corn Soup with Crispy Shallots Recipe is a soul-soothing bowl of pure comfort, perfectly blending the natural sweetness of fresh corn with the warm, aromatic flavors of ginger and turmeric. Topped with irresistibly crispy shallots, this soup is both elegant and homey, making it a delightful treat for chilly evenings or any time you crave something cozy yet vibrant. The luscious texture and layered taste come together to create a memorable dish that’s surprisingly simple to make but endlessly rewarding to savor.

Ingredients You’ll Need

The image shows a wooden board with several ingredients neatly arranged. At the front center is a clear glass bowl filled with small, bright yellow corn kernels. Behind the bowl, there are four corn cobs with their kernels removed, showing a light yellow and slightly textured surface. On the left side of the board, there are thin, pale purple onion rings spread out in a semi-circle. Above the onions, three garlic cloves with light yellow skin are placed close together. On the right side of the board, there is a piece of fresh ginger root with a rough, brown skin and an exposed orange section. The surface under the board is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

This recipe uses straightforward ingredients, each playing a crucial role in building the soup’s creamy texture and flavorful depth. From fresh ears of corn to a touch of spice and the crispy shallots on top, every single item is essential to bring this dish alive.

Sweet corn (4 ears): The star of the soup, providing natural sweetness and fresh, crisp kernels.
Olive oil (¼ cup): Used for sautéing shallots and garlic, enhancing flavor with a smooth richness.
Shallots (3 large, divided): Added both into the soup and as a crispy topping for contrasting textures.
Garlic (4 large cloves, thinly sliced): Infuses savory depth and warmth.
Red pepper flakes (1 teaspoon): A subtle kick that lifts the soup without overpowering its sweetness.
Fresh ginger (2-inch piece, peeled and chopped): Adds a zesty and fragrant warmth.
Turmeric (1-inch piece or 1½ teaspoons ground): Brings earthiness and a beautiful golden hue.
Kosher salt: Essential for balancing and enhancing all the flavors.
Yukon gold potatoes (2 small, peeled and cubed): For creaminess and body in the soup texture.
Vegetable broth (3 cups): The flavorful liquid base, aiding in melding all flavors together.
Full-fat coconut milk (1 can) or whole milk (2 cups, warmed): Creates the silky richness that defines the “cream” in this corn soup.
Lime juice (1 tablespoon): Brightens the soup with a fresh citrus punch.
Cilantro, for serving: Adds a fresh, herbal note as a finishing touch.

How to Make Cream of Corn Soup with Crispy Shallots Recipe

Step 1: Prepare the Corn and Shallots

Start by shucking the ears of corn and carefully cutting the kernels off the cob. Keep the cobs to simmer later for extra flavor. Thinly slice two large shallots for the soup and reserve the third shallot to make crispy shallots for the topping.

Step 2: Sauté Aromatics

In a large pot, heat the olive oil over medium heat. Add the sliced shallots and garlic cloves, cooking until fragrant and translucent but not browned. Stir in the red pepper flakes, chopped ginger, and turmeric, letting their aromas bloom and flavor infuse the oil.

Step 3: Build the Soup Base

Add the potato cubes and corn kernels to the pot. Pour in the vegetable broth along with the reserved corn cobs for a natural, sweet corn essence. Season lightly with kosher salt and gently bring the mixture to a boil. Reduce to a simmer and let it cook until the potatoes are tender, about 20 minutes.

Step 4: Blend Until Smooth

Remove the corn cobs and, using an immersion blender or regular blender in batches, puree the soup until silky smooth. This creates that luscious texture that’s so comforting. Return the soup to the pot to keep warm.

Step 5: Add Creaminess and Final Touches

Stir in your choice of coconut milk or warmed whole milk, which adds rich creaminess without overpowering the fresh corn flavor. Adjust the salt and add the fresh lime juice to brighten the soup’s profile. Keep the soup over low heat while you prepare the crispy shallot topping.

Step 6: Make the Crispy Shallots

Thinly slice the reserved shallot and fry in a small pan with enough olive oil to cover until golden and crispy. Drain on paper towels and sprinkle with a little salt. These crispy shallots are what truly elevate this soup, adding that addictive crunch and burst of flavor on top.

How to Serve Cream of Corn Soup with Crispy Shallots Recipe

A close-up of a white bowl filled with thick, smooth yellow lentil soup. On top, there are dark brown crispy fried onions in a small pile slightly off-center, and scattered fresh green cilantro leaves add pops of color. The bowl sits on a white marbled surface, with part of another white bowl filled with the same soup visible in the top right corner. The soup’s surface has small droplets of oil giving it a shiny texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

After ladling the soup into bowls, generously scatter the crispy shallots on top. Finish with freshly chopped cilantro for a fresh and vibrant herbaceous lift. A tiny drizzle of lime juice or a sprinkle of extra red pepper flakes can deepen the flavor if you like an extra punch.

Side Dishes

This soup shines as a starter or a light meal paired with crusty artisan bread or warm garlic naan to soak up its velvety goodness. A crisp green salad or simple roasted vegetables can round out a meal beautifully without competing with the soup’s delicate flavors.

Creative Ways to Present

For a special occasion, serve the soup in hollowed-out mini pumpkins or squash to add a lovely fall-themed presentation. You can also swirl a splash of coconut cream on top or sprinkle toasted corn kernels for extra texture and a visually appealing finish.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to three days. Keep the crispy shallots separate as they tend to lose their crunch when refrigerated with moist soup.

Freezing

This soup freezes well without the crispy shallots. Place the cooled soup in freezer-safe containers and freeze for up to three months. Avoid freezing soup with dairy or coconut milk already added; instead, stir that in when reheating for best texture.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to prevent scorching. Once hot, stir in the coconut milk or whole milk if it wasn’t added prior to freezing. Add the crispy shallots fresh just before serving to maintain their crunch.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn works well if fresh ears are not in season. While fresh corn provides the brightest flavor, frozen corn gives a convenient and tasty alternative without much compromise.

What can I substitute for coconut milk?

If you want to avoid coconut milk, whole milk or a creamy non-dairy milk such as cashew milk are good options. Each will affect the flavor slightly but still keep the soup creamy and smooth.

How do I make sure the shallots are crispy and not soggy?

Slice the shallots very thin and fry them in plenty of hot oil until golden brown. Drain on paper towels immediately and sprinkle with salt to help them stay crispy. Avoid overcrowding the pan to maintain oil temperature.

Is this soup spicy?

It has a gentle warmth from the red pepper flakes and ginger but is not overwhelmingly spicy. You can adjust the amount of red pepper flakes to your liking or omit them if you prefer a milder soup.

Can I make this soup vegan?

Absolutely! Use full-fat coconut milk and vegetable broth, and ensure any sides or garnishes you add are vegan-friendly. The crispy shallots are naturally vegan and add fantastic flavor and texture.

Final Thoughts

The Cream of Corn Soup with Crispy Shallots Recipe is one of those magical dishes that’s both effortless and impressive. With its beautiful balance of sweet, creamy, and crunchy elements, it’s a true comfort food classic that feels special every time you make it. Don’t wait to share this cozy, delicious soup with your loved ones — it’s bound to become a new favorite at your table.