Food Recipes Summery Corn Soup 4.0 (37) Add your rating & review A classic, summery corn soup now has a gut-friendly perk thanks to miso. By Ananda Eidelstein Ananda Eidelstein Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on January 16, 2023 Rate PRINT Share Close Photo: Tara Donne Hands On Time: 20 mins Total Time: 50 mins Yield: 4 serves This corn soup is deeply savory and has a two-allium base of leeks and scallions, aromatic thyme, and enough white wine to add a balancing tang to each bite. The corn does double duty—you'll use the cobs to infuse the broth with their sweet flavor (maximizing the vegetable) and then add the kernels for a juicy, plump body. Pureeing a ladle of the kernels with the miso adds welcome thickness to the soup, a boost of umami, and it so happens that miso aids digestion. To bulk it up, add chopped avocado or pieces of silken tofu. Ingredients 8 ears fresh yellow corn 2 tablespoons olive oil, plus more for serving 2 tablespoons unsalted butter 2 leeks, white and light green parts only, chopped (1¼ cups) 3 scallions, white and light green parts finely chopped (about ¼ cup), dark green parts sliced and reserved for serving 1 ¼ teaspoons kosher salt, divided 2 cloves garlic, finely chopped ¼ cup dry white wine 3 sprigs thyme 1 dried bay leaf ¼ cup white or yellow miso Sliced radishes, for serving Directions Cut corn kernels from cobs. Reserve cobs and set kernels aside (you should have about 4 cups). Heat oil and butter in a large pot over medium. Add leeks, finely chopped scallions, and ¼ teaspoon salt. Cook, stirring often, until softened, 2 to 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in wine and cook for 1 minute. Add cobs, thyme, bay leaf, and 6 cups water; bring to a boil over high. Cover and reduce heat to medium; simmer for 20 minutes to let flavors meld. Remove cobs, thyme, and bay leaf from pot; discard. Add corn kernels and remaining 1 teaspoon salt. Cook over medium, stirring occasionally, until corn turns bright yellow and is just tender, 5 to 6 minutes. Ladle 2 cups corn mixture into a blender and add miso. Secure lid on blender and remove center piece to allow steam to escape. Place a clean towel over opening. Blend until smooth, about 30 seconds. Return mixture to pot and stir to combine. Serve soup in bowls topped with sliced scallions and radishes. Drizzle with oil. Chef's Notes Intro to miso: Typically made from soybeans, salt, and a grain like rice or barley, this versatile condiment is a savory flavor bomb. Since it’s fermented, it supports gut health and digestion. Look for it in the refrigerated section, often near the tofu. Rate It Print