• prep: 15 min
• cook: 45 min
• total: 1 hr

servings:

Recipe video above. Corn Soup is one of those rare soups best served cold. For all those days when it's too hot to even contemplate eating hot food!Sweet summer corn is the star here that makes a simple corn stock that drives home the corn flavour. If you can't get good fresh corn where you are, use frozen corn instead but prop the flavour up with chicken or vegetable stock.Serve cold as a canape in shot glasses, tea cups as a starter, or bowls as a meal. Serves 6 as a meal.

• 8 ears yellow corn ((Note 1 for frozen corn))
• 3 litres / 3 quarts water
• 100g/ 7 tbsp unsalted butter
• 2 garlic cloves (, chopped)
• 1/2 onion (, finely sliced)
• 1 celery stalk (, sliced)
• 1/2 leek (, white part only, finely sliced (sub 1/2 onion))
• 1 tsp salt (, cooking/kosher salt, plus more as needed)
• 1 cup cream (, full fat)
• 2 sprigs of thyme
• 1 bay leaf (, preferably fresh otherwise dried)
• 1 tsp black peppercorns
• 1 tsp coriander seeds
• Extra corn kernels (, sautéed in butter until golden with a pinch of salt and pepper)
• 1/4 cup green onion (, finely sliced)

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