Equipment
* optional
Ingredients
Corn Broth
- 4 fresh sweet corn on the cob, husks and silks removed
- 1200 ml water, cold
- 1 bay leaf, dried
Soup Base
- 30 ml olive oil
- 150 g yellow onion, diced
- 10 g garlic, minced
- 400 g waxy potatoes, peeled and diced into 1cm cubes
- 400 g fresh tomatoes, diced, juices reserved
- 30 g fine yellow cornmeal
- 60 ml water, cold, for slurry
- 15 g fresh basil, finely chopped
- salt
- black pepper, freshly ground
Nutrition (per serving)
Method
Cut the kernels off the corn cobs using a chef's knife. Set the kernels aside in a small bowl and snap the bare cobs in half.
Place the bare corn cobs and the bay leaf into a medium saucepan, then pour in 1200ml of cold water.
Bring the water to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer at approximately 95°C/203°F. Cook for 30 minutes to extract the corn flavor.
Using tongs, remove and discard the cobs and bay leaf. Strain the resulting corn broth through a fine mesh strainer into a large heatproof bowl and set aside.
Place a large pot or Dutch oven over medium heat and warm the olive oil.
Add the diced yellow onion to the pot. Cook, stirring occasionally with a wooden spoon, for 5 minutes until the onion turns soft and translucent.
Add the minced garlic and saute for 1 minute until highly fragrant, ensuring it does not brown.
Stir the diced waxy potatoes, chopped tomatoes with their juices, and the reserved warm corn broth into the pot.
Increase the heat to bring the soup to a gentle simmer at 95°C/203°F. Cook for 15 minutes, or until the potatoes offer no resistance when pierced.
While the soup simmers, whisk the fine yellow cornmeal with 60ml of cold water in a small bowl until a completely smooth slurry forms.
Pour the cornmeal slurry and the reserved fresh corn kernels into the simmering soup, stirring constantly to incorporate the slurry evenly.
Continue to simmer the soup for 5 minutes. The broth will thicken slightly and the fresh corn will become crisp-tender.
Remove the pot from the heat and stir in the freshly chopped basil.
Season the soup generously with salt and freshly ground black pepper to taste, adjusting until the natural sweetness of the corn is perfectly balanced.
Chef's Notes
- To extract maximum flavor and starch, use the dull back of your chef's knife to rigorously scrape the bare corn cobs after removing the kernels. Add this milky liquid directly to the saucepan when making the broth.
- Waxy potatoes like Yukon Gold or red potatoes are ideal for this soup as they hold their shape during simmering, unlike starchy russet potatoes which may break down and turn the broth overly murky.
- The addition of cornmeal is a traditional thickening technique that gives the broth a comforting, rustic body while amplifying the toasted corn aroma without needing heavy dairy cream.
- For the brightest flavor, use vine-ripened summer tomatoes. If making this outside of peak season, add a small pinch of sugar and a half teaspoon of apple cider vinegar to the pot to emulate the natural acidity and sweetness of fresh tomatoes.
Storage
Refrigerator: 4 days — Store in an airtight container. The soup will thicken as it cools; add a splash of water when reheating.
Freezer: 3 months — Potatoes may change texture slightly upon freezing, but the flavor remains excellent.
Reheating: Reheat gently in a saucepan over medium heat, stirring frequently until piping hot. Do not boil vigorously.
