Sweet Corn Soup - 3 Guiding Stars
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Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

Cook up as much of this as you can while fresh corn is in season. Pair with a side of fresh blueberries for a flavor combo that will amaze your taste buds.


  • 6 ears fresh corn
  • 2 Tbsp. canola oil
  • 1 small sweet onion, diced
  • 3-4 garlic cloves, minced
  • ¼ tsp. salt
  • ½ tsp. pepper
  • ½ cup plain, low-fat buttermilk
  • 2 Tbsp. tapioca starch


  1. Cut the corn kernels off the cobs and set aside. Place cobs in a deep stockpot and cover with water. Bring to a gentle boil and cook the stock (45 minutes). Strain through a fine mesh sieve and discard the cobs. Add water as needed to reach 5 cups of corn stock.
  2. Heat oil in a large, heavy-bottomed pan. Add onions and cook until transparent (about 5 minutes).
  3. Add corn kernels, garlic, salt and pepper, and sauté (2 minutes).
  4. Add the corn stock. Bring to a boil, then reduce heat and allow to simmer (25 minutes).
  5. Puree soup with an immersion blender. Strain through a fine mesh sieve and transfer back into the pan. Return to medium-low to medium heat and whisk in the buttermilk.
  6. In a small dish, whisk the tapioca starch with 3 tablespoons water until smooth. Stir the tapioca slurry into the soup and cook until just slightly thickened and warm.
Nutritional analysis per serving: Calories 230; Total Fat 9.5g (12% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 1mg (0% DV); Sodium 230mg (10% DV); Total Carbohydrate 36g (13% DV); Dietary Fiber 3.5g (14% DV); Total Sugars 12g; Includes 0g Added Sugars (0% DV); Protein 6g; Vitamin D 0% DV; Calcium 4% DV; Iron 6% DV; Potassium 10% DV; Niacin 25% DV; Thiamin 25% DV; Molybdenum 20% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/sweet-corn-soup/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796