Chefs Catalog

Corn Soup

Corn Soup

There’s nothing like corn on the cob. Now you can have corn in an easy to eat soup form. This would make a great side dish to any dinner. However, this recipe can be enhanced by adding your favorite meat or protein.

Serves 4 to 6 people.

Equipment Needed

  • Colander
  • Mixer
  • 2 Soup or Sauce Pans


  • 2 cups Enoki
  • 1 Leek
  • 4 teaspoons Osem Consomme
  • 4 cups Water
  • 1 tablespoon Butter
  • 1 tablespoon Salt
  • 7 ounces of Canned Corn
  • 2 Egg Whites


  1. Soak enoki in water.
  2. Wash leek and cut into small strips.
  3. Add canned corn to sauce pan and fill with water.
  4. Boil corn for 5 minutes.
  5. Combine consomme and water in soup pan and bring to boil.
  6. Add leek, and butter in consommé soup pan.
  7. Add egg whites to consommé pan, and stir well. Let eggs cook for ten minutes.
  8. Remove mushrooms from water and cut smaller.
  9. Add mushrooms in soup pan.
  10. Drain the sauce pan with the corn.
  11. Put corn in mixer, add a cup of water and make corn porridge-like.
  12. Add corn mixture into consommé soup pan.
  13. Stir mixture well into soup while letting soup boil.
  14. Add salt to soup and mix well.


  • To make this recipe Vegan, use a Vegan butter alternative, such as Earth Balance.
  • This recipe should be kosher as is.
  • You can add a meat to this to give this recipe a bit more variety if you wish.

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