Chilled Corn Soup

This soup is served by Chef Sungchul (Sung) Shim of Neta, in NYC’s West Village, as an alternative to Gazpacho.  He garnishes with cod fritters, , chive oil, and edible flowers.  He suggest optional garnishes for the home cook:  Shrimp, crab, lobster, chives, sour cream, creme fraiche, cilantro, fried or shallots.


  • 10 ears of corn
  • 3 tablespoons butter
  • water
  • salt
  • fresh ground black pepper



Shuck the corn and remove the kernels.  Rinse and set aside.

Use a medium saucepan and melt the butter over low heat.  Add the corn and allow to sweat until tender, about 5 to 10 minutes.  Remove about a handful of the corn kernels and set aside to use for garnish.

Once the corn in the saucepan begins to render some liquid, add enough water just to cover, season with salt and pepper, and cook 20 minutes.  With an immersion blender, puree the soup.  Refrigerate at least 20 minutes before serving.

Garnish with the reserved corn kernels and/or other optional garnishes.  Serve.

Serves 4.

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