Corn Soup Recipe
A simple corn soup topped with an electric harissa-yogurt swirl + photos from a walk around North Beach on the Fourth of July.
My heart broke a little the other night as I pulled a heavy wool coat from my closet. After fifteen summers in San Francisco, I know with absolute certainty I'll be cold at some point during Fourth of July fireworks. This year was as good as it gets though - warm daytime weather all weekend, and clear skies for the festivities. I only complained about being cold once all night. Holiday weekend highlights? This bowl of corn soup topped with harissa yogurt, and a walk around North Beach with my camera before watching the fireworks from underneath Coit Tower. Pics below.
People were out in full force in the parks - picnic blankets, dogs zipping here and there, Frisbees, bikes, and boom boxes. The eventual sunset was stunning enough that I mentioned to Wayne that fireworks would just be a bonus. And after sunset, people clustered on the north-facing hillsides all across the city to watch the sky light up. It was a good night out, and made me happy to be bundled up in San Francisco.
A couple more words about the corn soup. The harissa-yogurt swirl is one way I like to enjoy this soup. But there is typically a progression when I make a pot of corn soup like this. I enjoy the first small bowl straight, properly seasoned, and finished with little dabs of butter and a touch of homemade celery salt. This way, it's all about the corn. Then I'll move onto more adventurous toppings like this one, the harissa yogurt, for seconds and leftovers. It's a soup that's also great topped with feta and dill, or any number of compound butters. Make a pot, and play around a bit. If you can imagine it goes well with corn, work it into a topping, and see how it goes.
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Corn Soup with Harissa Yogurt
I like this soup just like this, but if you're looking to make more of a meal of it - try serving over a bit of hot farro or barley. Or alternately, topped with a poached egg and sprinkled with toasted, sliced almonds.
6 ears corn, husks removed
7 cups / 1.65 liters water2 tablespoons olive oil
1 tablespoon unsalted butter
1 pound potatoes, cut into 1/4-inch dice4 medium shallots, chopped
3 medium cloves garlic, chopped
2 teaspoons fine grain sea salt
freshly ground pepperplain yogurt, harissa, and fresh dill, to serve
Start by bringing the water to a boil in a large pot. While it is heating use a knife to cut the kernels from the cobs of corn, reserving them in a bowl. Take the cobs and place them in the water. Let them simmer there into a stock/broth while you're prepping the rest of the ingredients, ideally 15-30 minutes. Remove the cobs from the broth when you're ready to use it.
In the meantime, heat the olive oil and butter in a large skillet over medium-high heat. Add the potatoes, stir until they are well-coated, add a big pinch of salt, and saute until the potatoes are cooked through, about 5-7 minutes. When the potatoes are nearly cooked, add the shallots and garlic.
Add this mixture, along with the corn kernels and the salt, to the corn broth. Let simmer for 2-3 minutes. I like this soup a bit chunky, so I remove about half of the soup while I puree the rest, then stir the reserves chunky portion back in - combining smooth/chunky in the end. Taste and adjust with more salt and pepper, to your liking.
Serve dolloped with a bit of plain yogurt, salted, then swirled with a spoonful of harissa paste. And a sprinkling of fresh, chopped dill.
Serves 4.
Prep time: 15 minutes - Cook time: 10 minutes
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Comments
This was very tasty! I didn’t have shallots or harissa on hand, so I used one cooking onion and swirled in some chipotle-adobo puree. Next time I’ll reduce the water to 5 or 6 cups.
After picking the last of the green beans from my garden, I cut them into pieces and added them to the leftover soup along with some great northern beans, and it was very summery and delicious!
This was the first 4th of July in perhaps seven years that I stayed in San Francisco, and I’m glad I did. What a weekend! This soup is perfect for our chilly summers.
I made this last night, and I used adobo sauce instead of harissa in the yogurt. I thought if Mexican cuisine puts corn and adobo together all the time, why shouldn’t I?
And it was the best. Soup. Ever. My husband and I gave each other those meaningful I’m-going-to-hide-the-rest-of-this-from-you looks that we only give each other when I perform a miracle in the kitchen.
No offense to you, Heidi, you are a goddess, but I don’t think I’m even going to try it with harissa – I use harissa a lot elsewhere, but rarely find a place for adobo, and this was the PERFECT place.
The home-made corn broth is a nice touch!
Your soup looks delicious! Can’t wait to try it when the corn is ready (it is oh so close here!). I think it would be especially delicious if the corn were roasted… Perhaps in the oven/ on a grill while the cobs are doing their broth magic!
You sound like me… so sensitive to the cold. But we really did luck out with the weather this July 4th. So glad you had such a wonderful time (btw, the soup looks marvelous)!
I made this with a friend last night with ingredients from my CSA in Philadelphia and loved it. The corn was sweet and crunchy, and the little red new potatoes I used worked just right. Thanks for sharing so many amazing recipes-both here and in your cookbooks.
I made this last night for myself and three other girlfriends. It looked like a lot of soup at first (we even talked about freezing part of it). Surprise surprise by the end of the night, there was nothing left. Really lovely flawless recipe, easy to follow, few ingredients and the harissa yogurt is just genius. Love you Heidi!
I made a half-batch of the soup for dinner tonight (to use up my three remaining ears of corn) and it was *delicious*. I pureed about half of it and let it cool for about a half hour before we ate, which I think was perfect. I also can’t wait to try the poblano topping and adding chopped greens, as mentioned by previous posters, because I will certainly be making this again before fresh corn can no longer be found!
Hi there! This recipe looks great. I do have one question though.
Does anyone know a good substitute for garlic? Even very small amounts wreak havoc on my stomach (sad, because I love it so much).
I’m looking for something equally bold, though I know it won’t replicate the flavor. It could be something that works on its own or a blend of several things.
Thanks!
P.S. Your comments about being cold on July 4th reminded me about the times my kids and I would be bundled together on the balcony watching the fireworks down the hill at the fairgrounds in Pocatello, Idaho. Good times, long gone.
Your corn soup recipe comes at an apt time, when we have an abundance of it here. Thanks.
Also, here’s a link to a fascinating film taken from the front of a streetcar in San Francisco just a few days before the earthquake and fire in 1906: http://tinyurl.com/6abg5yw
That soup looks delicious, can’t wait to try it out!
It’s hard for me to imagine you were chilly over the holiday as I was sweating so bad in a heat advisory of 100+ degrees in the humidity of Kansas… I’ll have to wait a few months before trying this out but thanks!
Beautiful pictures too.
Liz-CoolProducts
Wow! Your photos of the Fourth of July are absolutely STUNNING, and this soup sounds delicious! I’ve never really had corn in soup before – other than taco soup – so this might be something fun for my husband and I to try when it’s not 100+ degrees down here.
Thanks for sharing!
Fabulous!! I grew up eating corn chowder which I never liked, kept trying it, never liked it. So I really thought I was just going to be repeating the same pattern, though this wasn’t chowder. Wow, was I happy to be proven wrong! I definitely did a dance in the kitchen when I tasted it! Thank you!
This soup was fantastic. I added fresh chopped greens as soon as the soup was finished cooking. Yum! I’m up in Maine, and as our local corn and potatoes are ready for harvest, I can’t wait to make again (and again and again). Do you make your own harissa or is it store-bought?
Oh I love corn. From Iowa go figure! Will try this one.
Thanks for sharing such a lovely “taste” of the 4th in San Francisco! And all your great suggestions of serving up the soup’s leftovers. By Day 3 we’re usually pretty tired of having the same food again and again, so I try to reheat it with new additions each time.
Made this with squash instead of potatoes (to work through the squash pile from the garden!) and it was amazing. Thanks, as always!
Soup looks amazing and the photos are so cool. Love the fireworks. 4th of July celebrations are so wonderful, I love the traditions that you folk have over there. 🙂
Ha, every morning I suffer as I pull the coat off the coat hanger, it is FREEZING here. I just cant handle it. Not even nice during the day. Sigh!
Definitely making this once local corn shows up.
Thanks for sharing this amazing story plus I love the recipe too. You were good in taking pictures, really…
Hedi, This was a wonderful recipe. I made my own harrisa sauce and just mixed it into the soup and then topped my soup with the toasted chopped almonds and a poached egg. It was perfect. Thank you so much. I had it for lunch and dinner.
My grandma used to make a corn soup, actually the recipe sounds pretty similar. I haven’t had it since she passed, but I think I will give this one a go and see how it tastes.
I made this soup, purred it completely and served it cold, like a vichysoisse. It was the perfect, refreshing starter for a summer meal!
Thank you for sharing the lovely pix and the wonderful recipe. I shall try it
this is so good – can’t wait to eat my leftovers for lunch today.
I do love corn soup too. I made one once that had tomatoes and clams in it. I thought it was so good. BTW, I just love the city shot with the car headlights and the long hill in the background!
SF sounds an awfully lot like Seattle in July–jackets required! 🙂
I tired of corn soup long, long ago, but you’ve got my gears working all over again. I love the idea of harissa + yogurt here, as much as the feta and dill.
And then I’m thinking, Mexican corn on the cob, some chiptle, cotija, cilantro, lime juice…
This looks yummy & we have corn. Do you have a particular brand of harissa you like. We’ve tried 1 type from a local Middle Eastern grocer, but would like to try different ones for variety.
I’m definitely going to be trying your corn soup this summer. It looks perfect for chilly No. Cal summer nights.
Absolutely fabulous! My 8 yo son ate 4 bowls (just yogurt, no harissa). He said it was the best ever! I’m going to try freezing a bowl. I can see this as a quick dinner this winter when we need a dose of summer flavor. I also had some corn that I’d roasted on the grill and added it. Thanks for a great recipe!
I just purchased some black quinoa . I will try it in this recipe. I’ve never used black quinoa before. Has anyone used it ?
Thanks CC
This was delicious! Of course, like an editor who simply can’t help altering another person’s copy, I had to play around just a wee bit with the recipe…but basically I made it just as you wrote. Thanks for the inspiration!
Gosh. You’re pictures make me miss the city so, so much. I can hardly stand it…
Can’t wait til corn goes on sale again… Will definitely be making this!
Wonderful soup. I have used harissa and yogurt before when I did not have the time to make my own blend and thought “well, that was easy!” so, from now on, I keep a jar of harissa in the freezer. I have been many many times to San Fransisco in the summer, and always was chilled to the bone.
I printed this to make tonight and can’t wait to try. How do you make homemade celery salt?
i love love love your site, and the corn soup was another raving hit when I made it for family & friends last night! Finally had to comment to the site after so many successful and delicious recipes 🙂 Thank you!!
It’s too hot over here in DC to consider having hot soup, so I served my corn soup cold, and prepared a creamy topping of grilled poblano chilis and a touch of olive oil (at room temperature). Enjoy! Miss San Francisco and Oakland very much – thanks for allowing me to visit regularly with your blog.
Oooh, I have been putting harissa in everything lately, and love the idea of pairing the garlic/heat with sweet corn soup! I made a dip for veggies with greek yogurt, harissa, and a bit of olive oil and have some leftover. Perfect for soup swirls!
The broth for this is an excellent idea. I’ve never thought of using the cobs to make a stock.
Corn soup is perfect for a summer night and corn is the perfect “American” food. Harissa yogurt topping is a delicious touch.
Thank you for your food blog which I enjoy very much. In your last article you mentioned home-made celery salt. I was wondering if you could tell me the recipe as I have only ever bought in ready made.
Thanks
It looks delicious and good for health. I make sure that i w’l try it at least once.
That first photo is absolutely stunning Heidi.
Hey also, I’m sure I’ve seen you post a recipe for your celery salt… late last year? As part of another recipe? I remember you talking about how it’s quite hard to find bunches of celery with the tops still on….
HS: Thanks Emma – I probably posted how to make it related to the Christmas Lima soup. But maybe it warrants its own post?? I have a couple different ways I make it – and use it.
I just walked around Coit tower on Sunday – we started our walk-through the Stairway Walks book, and so far, it is awesome! best part about being in a new city.
the worst? the damn cold nights – i felt the same way monday after an extra warm day in oakland ;).
It’s a strange feeling, reading about all these 4th of July celebrations from so far away. Feeling the fizz and spark in the (still) warm air. Just. I’ll say the same about your soup. I can almost taste it and its heat, but will have to wait til my summer to see.
Heidi has already posted celery salt recipe in her ‘Christmas Lima Bean Stew Recipe’ … Check the recipe archive.
Of course, cook the cobs to make a more flavorful broth! Fantastic idea. What happens if you throw the corn husks in there as well? More flavor in the brothr? Or weirdness?
Just made the soup today! Totally love it!
Sounds like a beautiful night! I know what you mean about the weather… Portland had a gorgeous day July 4th, but I still needed my sweater after the sun set!
The soup looks delicious also. There is something so quintessentially and comfortingly “summer” about corn.
A complement: I logged onto your site to look up your pistachio cream recipe (making David’s pistachio gelato!) and read this 4th post, and look at the pictures, and read especially your last paragraph–with celery salt and compound butter–and the afternoon of thwarted plans and unfortunate circumstances (the flat tire, the tire grease on my green shirt, the half-measured oat bread on the counter, the unmade gelato) all slips off my dirty shoulders. Ahh. Compound butter. Ahh, black and white loveliness. Ahh, harissa.
Thank you.
I love harissa, I really don’t use it enough.
I just have to say out of all your lovely images, I really like the first one the best, it reminds me of the 60s for some reason 🙂
Now I know just what I’ll do with the 6 ears of corn hanging around my crisper drawer! Thanks for the inspiration, Heidi.
Glad your 4th was great – I’m in SF too and utterly grateful for the spectacular weather. Even got in a sail on the Bay, sans jacket.
Wait a second – Homemade Celery Salt mentioned but no instruction? I love celery salt and always buy it. I would love to know how to make! Glad your 4th was great – so was mine. San Pablo, CA put on a great free concert and fireworks display.
Lovely photos Heidi! We visited SFO this time a couple of years ago and your pics brought back some wonderful memories.
I really like the idea of using the corn cobs to create a stock. Thanks for sharing! 🙂
recently I found some applewood smoked salt at my co-op – just a small sprinkle on the soup would give it that umami kiss!
Love the recipe!
Are going through your new cookbook and so far have made 10+ of the recipies and were real winners. I only need substitutions for the sugar/coconut cream as I cannot have sugar (diabetic)
Thank you for a wonderful book.
I love the way you plan out how you will eat the corn soup. It’s so smart to start with one bowl where you get to really taste the flavors of the dish you made and then to start dressing it up from there. I eat a lot of leftovers, and I think this technique will make my meals seem more interesting and new.
Nice! I saw the SF fireworks from across the bay! Though I was wearing 4 layers including a hard shell and a nano puff, I was still freezing!
It is Winter where I live and quite chilly these days. I just so happen to have corn and potatoes and all the ingredients needed for this soup!
I will make it for tonights dinner along with roast salmon sandwiches .. besos, C
are you using medium format dig cam? great photos….or do you crop? what is your fav lens….hmmmmmmm
Thanks, Heidi, for bringing me back to my favorite place (I’ve lived there twice). It brought tears to my eyes to remember the chilly Fourth of July holidays I’ve celebrated, walking down to the Bay and looking up at the fireworks illuminating my city. I can’t wait to try the corn soup, esp. as my childhood cooking efforts consisted of little more than combining a can of creamed corn and a can of milk and heating (-; Kudos to you for everything.
It would sure be helpful if folks made comments after making the recipe, also.
I share the others’ comments re beautiful photos and lifestyle, but …
Heidi,
Periodically you mention your homemade celery salt. Could you share that recipe? I would love to try it.
Thanks.
Wonderful soup recipe and your pictures are beautiful! I think for my first bowl…I’d eat it straight!
absolutely stunning photos! and, of course, the soup looks and sounds divine. i love the addition of harissa yogurt – i must try that.
I can’t wait to try this recipe! My family spends an entire weekend every summer husking, blanching and cutting corn from the cob to freeze for the winter months. This will be a great lunch/dinner to whip up as we are working.
Happy to hear you had a fabulous 4th of July; loving this soup recipe and surely going to try this Harissa yogurt; I’ve never had it and always wanted to!
Thanks Heidi.
What is Harissa? I am slightly miffed as to why I do not know what this is. Love your new cookbook!
Jennifer
I miss those chilly San Francisco nights. But could not grow my own corn in an apt in the mission
in MA I can so I will turn the air conditioning up, schuck some corn and enjoy this recipe. Memories included!!
i had corn last night and was thinking about how much i enjoyed it so this recipe is right on time!
I always enjoy looking at your recipes and this the first time I’ve commented. I spent the 4th of July weekend in San Francisco (from DC) and we stayed with some friends who live next to Duboce Park. We thought the weather was amazing..a nice break from the humidity. We watched the fireworks over the seven painted ladies in Alamo Park (great view of the city). I can’t wait to go back.
Just clue me in what “harissa” yogurt is. Love the sound of this recipe. I’m still hyperventilating over the “hand chopped pesto” I made!
We eat a similar recipe in my family, but we use milk instead of water. I love it.
I don’t even like corn particularly, but in summer I have a compulsion to eat it nonetheless. And I’m quite sure I would enjoy this offering.
Ah…this reminds me of Deborah Madison’s corn soup in “Vegetarian Cooking for Everyone.” I love that soup (I mean, genius to cook the soup with the corn cobs…imparts so much flavor.) I’ve worked poblanos and anaheims into the soup before, but never thought of harissa. Great idea for a topping. I’ll definitely give it a whirl.
I think I would make this for my breakfast. Guess the soup supply great energy. Can I keep it in fridge and reheat it the next day!!?
I never had corn soup before, but you make it sound wonderful. I really want to try this soon, and I think I’ll also try it as mentioned in the comments, cold.
I too would love to hear more about the celery salt.
Looks delicious 🙂 I love how few ingredients you use to make something amazing. Really, the simplest recipes are always the best.
Such gorgeous photos!
Looking forward to corn season to give this a spin.
Looks fabulous, especially with the harissa yogurt.
I JUST bought corn and was scratching my head with what to do with it. Perfect timing.
And harissa swirls? I could swirl that all over my body with pure contentment.
Not in a gross way.
Okay I’ll shut up.
I’m intrigued by the idea of homemade celery salt. How exactly do you do that? Did you write a blog post about it in the past?
No, but I’m happy to do that!
I adore summer corn, and this soup sounds like a fantastic way to put it to good use. I’m waiting for a cooler day in Boston to make it!
That corn soup looks delicious! I always watch the fireworks right off the coast of Lake Michigan so we are always bundled up! The lake breeze is always chilly! I’m glad you had a happy 4th!
I love that you added harissa! That soup looks like it would be good chilled as well – perfect of our (warmer) southern nights.
I just made a chipotle corn hummus and would love to try it using harissa.
I recently blogged about a corn & crab chowder that I made–I loved hearing about your corn soup! I think I might incorporate some of your techniques (like sauteing the potatoes instead of just boiling them) into my own recipe. Thanks!
The soup looks delightful and your photos are beautiful! 🙂
i’m with katie – please share how you make the celery salt?
A chilly night with some soup sounds wonderful right about now…the 4 in New York was (as usual) muggy and steamy. Not really in the mood for hot soup…do you think it would be good chilled?
HS: Hi Katie – it is good cold, but in that case I’d puree all of it.
Mmmm, sounds great! The other day I was talking about making corn soup – you must have read my mind!
This looks fab — I keep buying corn and am running out of different ways to cook it. Will definitely try this!
oops, link above was a mistake.
Heidi, your blog makes my day. I love how you set the stage for each of your recipes. Sounds like you had a wonderful fourth and some beautiful photos to prove it. We are on the same page. I just made a stew this weekend too. I love the simplicity of this soup. Looks perfect for the summertime.
Stunning photography and your soup is perfect -love the simplicity of the corn and potato set ablaze with harissa – gorgeous!
i remember san francisco in the summers…we would freeze our tails off in shorts and t-shirts! but you’re right, a jacket and a bowl of warm soup would be perfect for staying toasty. looks amazing, especially with the harissa yogurt!
Your description of crisp, cool SF nights and this soup conjure up visions of an almost chowder-like summer soup. Love the idea of small summer potatoes with corn. I know what I’ll be picking up at the farmer’s market this weekend!
Oh I love those pictures of the city!
Fabulous fireworks shot. That is gorgeous.
I think this is very very interesting Corn Soup !
Its winter here already in Australia- so its all about the soups! This one looks delicious- and with the harissa…yumo!
Looks so delicious and comforting! I love soup in summer.
I have never made corn soup! I think that’s about to change! I love corn…corn on the cob, popcorn!!, corn in salads, raw corn, cooked corn, I love it.
I would dig this soup, for sure!
And I love the recipe/butter-herb topping for popcorn you have in your latest book. So good!
Beautiful photos!
What a delicious looking soup! The harissa and yogurt is a great addition 🙂 Totally agree that July in SF requires a jacket – but yes – clear and warm during the day is about as good as it gets!
The atmosphere sounds amazing! And the soup sounds like a perfect meal at the end of it all. It’s one for the recipe binder.
I made your sushi bowl last week, with fish for my other half instead of tofu, and he said he would be happy to eat it nearly every day! Of course I won’t be making it nearly every day, but I will definitely be making it many more times!!
I love corn soup. The yogurt and harissa is a new one for me though. Sounds delicious.
Home made celery salt?! How?!!!
I was so happy because for the first Fourth in what seems like forever, it was actually hot in Oregon this year. The corn, however, is late this year, so we’ll have to wait for this delicious looking soup.
Love the pictures! I too live in San Francisco, so I know exactly what you are talking about when it comes to the weather.
I wish I had ventured out of the Sunset to see the fireworks display on the 4th, but your pictures make up for it.
Thanks for the tasty looking corn soup recipe too! I love harissa.
Wonderful SF pics, it really was a warm and pleasant 4th. Can’t wait to make the soup, I love corn soups in the summer and this one sounds great.
I love corn soup. I haven’t seen too many recipes that mention flavoring the broth/water with the cobs. It makes an excellent soup. Love the yogurt flavored with harissa but I might try poblano pesto instead. Thanks for the inspiration.
Great looking soup! Yum!
Had a smile on my face when you described summer in San Francisco. When I travelled there I was totally taken aback at the chilly winds. While there I saw a Mark Twain quote on somebody’s t-shirt – ‘the coldest winter I ever spent was a summer in San Francisco’. Wish I had of seen it earlier! San Fran is seriously one of my favourite cities though and I really enjoyed your description of Fourth of July celebrations there. Not to mention suggesting serving harissa yogurt or a dill topping over corn soup – what a great idea!
Corn soup sounds fantastic right now! I like the flavor of fresh corn in soup with a little bit of heat. Your first photo is really intriguing- looks like an alien ship is about to land with all that light.
They’re practically giving corn away down here…there’s a ton of it! Can’t wait to make this, love that it doesn’t have any cream or anything. I’ll also admit I’ve been known to enjoy corn soup cold…perfect for a hot Texas summer!
Ah you had such a nice Fourth of July! It looks so perfect and fitting, makes me wish I had spent mine in a city like yours.
Oh! and I am spending a couple days in San Francisco for a little trip in about two weeks– this post as well as your whole site has made me so, so excited.
You read my mind! The corn is starting to shed pollen and soon we will be up to our ears in corn!
I wouldn’t dream of making corn soup without making a corn broth with the cobs for it–smart girl 🙂
Wow, this looks amazing! Thanks for sharing such a wonderful recipe and warming story. I love the photos as well!
The harissa swirl sure sounds like it elevates the soup to the next level!
Thanks!
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