Sweet Corn Soup With Dill Recipe

Sweet Corn Soup With Dill Recipe

  • Makes: 6 Servings
  • Ready In: 20 mins
  • Prep Time: 10-15 mins
  • Cook Time: 10-15 mins

Big swishy bunches of dill and beautiful summer corn arrive at about the same time at the farmers’ market, so the flavors of this soup seem to be a natural combination. Take time to stroll through the farmers’ market to see what is available concurrently, then devise your own taste combinations to make creative summer soups.

    Nutritional Information (per serving)

  • Calories: 176
  • Fat: 3g
  • Protein: 5g
  • Sodium: 477mg
  • Carbohydrates: 32g
  • Fiber: 4g
  • Sugar: 6g


  1. 4 ears fresh corn on the cob, husk and silk removed
    1 tablespoon safflower oil
    1 white onion, peeled and diced
    3 garlic cloves, peeled and minced
    1 teaspoon dillseeds
    1 large tomato, peeled, seeded, and coarsely chopped
    3 cups chicken stock
    2 scallions, wilted ends and roots trimmed, chopped
    2 tablespoons chopped fresh dill
    Salt and pepper


    1. With a sharp knife, remove the corn kernels from the cob.
    2. Heat the oil in a saucepan and sauté the onion until translucent.
    3. Add the garlic and dillseeds, stirring until the dill aroma is released.
    4. Add the corn, tomato, and chicken stock, then bring to a boil. Lower the heat to a simmer for 5 minutes.
    5. Add the scallions and dill.
    6. Adjust the seasoning with salt and pepper.
    7. Serve at once.

    Variation: Use leftover grilled corn and substitute cilantro and hot pepper flakes for the fresh dill and dillseeds for a southwestern flavor. Or puree half of the vegetables and then mix them back into the soup to give it a chowder texture.

Monique Jamet Hooker is the author of Cooking with the Seasons: A Year in My Kitchen . Born and raised in Brittany, France, she developed an interest in cooking at a young age. She trained extensively in France and started her own cooking school Monique's French Cuisine.

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