Thick and Creamy Corn Soup

For even more creamy flavor, substitute 2 cups half-and-half or cream for the milk.

Serves: 4Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Medium

Serves: 4


  • 5 medium ears of corn
  • 2 Tbsp. butter
  • ½ cup chopped celery
  • ½ cup chopped carrot
  • ½ cup chopped onion
  • 4 cups chicken broth
  • ½ cup dry white wine
  • ½ tsp. roasted garlic paste
  • ½ cup polenta (from a prepared roll or leftover homemade)
  • 2 cups whole milk
  • 2 Tbsp. fresh chopped thyme
  • ¼ cup sherry
  • ½ tsp. salt
  • ½ tsp. ground white pepper
  • ⅛ tsp. paprika


  • In a 350°F oven, roast the corn in their husks for about 45 minutes. Cool. Remove the husks and cut the kernels off the cobs. Set aside ½ cup kernels for garnish.
  • Heat butter in a large skillet over medium heat. Sauté celery, carrots, and onion until tender. Add the broth, wine, roasted garlic, and the fresh corn kernels. Bring to a boil and simmer for 30 minutes.
  • Add the polenta and simmer for another 20 minutes. Purée the mixture in a blender or food processor; return it to the soup pot.
  • Add the milk, thyme, sherry, salt, and pepper. Reheat gently and serve garnished with reserved corn kernels and paprika.