Chilled Corn Soup – Whole-Food, Plant-Based

Chilled Corn Soup

Whole-Food, Plant-Based

I love a great soup. And I love to cook meals where the ingredients are both seasonal and local. But since summers in Florida are so hot, I’m rarely in the mood for soup for about half the year.  So this year, I’ve really been into chilled soups. I was recently asked to cook for a dinner party where the guest of honor is vegan. And since we live just a few miles from all the Zellwood Sweet Corn farms, it was a no-brainer that corn would be the star! So please allow me to introduce our latest creation: a chilled corn soup. It’s a play on creamed corn, but with a bit of coconut and a hint of spice.

Chilled Corn Soup - Whole-Food, Plant-Based | The Foodie Eats

You’ll Need One of These

Chilled Corn Soup - Whole-Food, Plant-Based | The Foodie Eats

The Method

Chilled Corn Soup

Light and refreshing soup, perfect for a warm summer evening.
5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 20 minutes
Cook Time: 2 hours 20 minutes
Chill Time: 4 hours
Total Time: 2 hours 40 minutes
Servings: 8
Calories: 144kcal
Author: The Foodie Eats


  • 7 ears corn shucked, kernels removed
  • 4 cups corn stock or vegetable broth separated
  • 4 black peppercorns
  • 2 stems of fresh parsley
  • 1 bay leaf
  • 1 sweet onion
  • 6 thyme sprigs divided
  • 2 tsp. sea salt divided
  • 1 tsp. garlic minced
  • 1 cup coconut milk
  • 2 radishes thinly sliced, for garnish
  • cilantro for garnish
  • red pepper flakes for garnish


  • Make corn stock – Put 7 corncobs (kernels removed and set aside), 4 peppercorns, 2 stems fresh parsley, 2 sprigs fresh thyme, 1 bay leaf, and 6 cups cold water in a large pot and bring to a boil over high heat. Reduce heat to medium and simmer for 2 hours. Strain, discard solids, and set aside.
  • Heat 1 cup of corn stock in a large saucepan over medium-high heat. Add onions, thyme, and 1 teaspoon salt. Reduce heat to medium-low, cover and cook 8 minutes or until onion is softened, stirring frequently.
  • Add corn (set ½ cup aside for garnish) and garlic, cover and cook 4 minutes.
  • Then add 3 cups corn stock, coconut milk, and 1 teaspoon of salt. Increase heat to bring to a boil, then remove from heat; discard thyme.
  • Place half of corn mixture in a blender. Secure blender lid on blender, but allow steam to escape. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
  • Strain corn mixture through a sieve into a large bowl; discard solids. Repeat procedure with remaining corn mixture. Chill at least 4 hours.
  • With extra corn kernels, place under high broiler until lightly charred.
  • Top soup with roasted corn, radish, cilantro, and red pepper flakes. Enjoy!


Calories: 144kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Sodium: 728mg | Potassium: 328mg | Fiber: 2g | Sugar: 8g | Vitamin A: 435IU | Vitamin C: 9.2mg | Calcium: 18mg | Iron: 1.6mg

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  • Reply
    Kelly, The Spice at Home
    June 7, 2017 at 11:23 pm

    I love the idea of combining corn and coconut milk! This sounds amazing. I can’t wait to try!

  • Reply
    June 8, 2017 at 12:43 pm

    For the corn stock, do you boil shucked or unshucked eats of corn. How many ears of corn shall I buy? 7 or 12?

    • Reply
      Chef Gary
      June 8, 2017 at 1:04 pm

      Just use the same corncobs that you use for the soup, after removing the kernels.

  • Reply
    January 27, 2018 at 6:06 pm

    5 stars
    This turned out amazing! It was so rich and flavorful. Thanks for the great recipe!

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