Summer Corn Soup with Corn Fritters & Basil
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This summer corn soup with corn fritters and basil celebrates peak-season sweet corn with a silky blended soup topped with crispy corn fritters, fresh basil, and a drizzle of chili oil. The soup gets its naturally creamy texture from potatoes and simmered corn cobs, which add extra depth of corn flavor before everything is blended smooth. Finished with crunchy fritters and fragrant herbs, it’s a restaurant-worthy summer soup that highlights fresh corn in multiple ways. If you’re cooking with summer produce, you might also like my five-step zucchini fritters or this spicy charred corn with cilantro aioli.
Why You’ll Love This Recipe
- Peak summer flavor – Fresh sweet corn is the star, creating a naturally sweet and deeply flavorful soup.
- Texture contrast – Silky blended soup paired with crispy corn fritters adds the perfect balance of creamy and crunchy.
- Great for entertaining – The elegant presentation with basil and chili oil makes it feel restaurant-worthy while still being approachable to make at home.
Key Ingredients in This Recipe
- Corn — Fresh sweet corn provides natural sweetness and is the star of both the soup and fritters.
- Potatoes — Add creaminess and body to the soup without the need for cream.
- Basil — Fresh basil adds a bright, aromatic flavor and a pop of color.
- Chili oil — Adds subtle heat and depth, balancing the sweetness of the corn.
- Chicken broth — Provides a flavorful base for the soup and enhances the corn flavor.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
For extra flavor and visual appeal, lightly char the corn kernels in a hot skillet before adding them to the soup. This adds a subtle smoky note that enhances the natural sweetness of the corn and makes the soup taste even more complex.
Swaps and Substitutions
- Corn: Fresh corn is best for flavor, but frozen corn can work if fresh isn’t in season.
- Chicken broth: Substitute vegetable broth to make the soup vegetarian while keeping the same depth of flavor.
- Vermouth: If you don’t have dry vermouth, substitute dry white wine or simply skip it and add a splash of extra broth.
- Calabrian chili: Use red pepper flakes or chili crisp if you don’t have Calabrian chili oil on hand.
- Corn fritters: For a gluten-free version, skip the fritters or serve the soup topped with extra corn kernels instead.
How to Make Summer Corn Soup (Step-by-Step)
- Sauté the onion. Heat a large pot over medium heat, add the oil and heat through. Next, add the onion and sauté until tender, about 5 minutes, then add the garlic and sauté for an additional minute.
- Add corn and potatoes. Add the corn kernels, cobs and potatoes. Deglaze the pan with the vermouth and cook until the vermouth has evaporated.
- Simmer the soup. Add the chicken broth and stir to combine. Bring the mixture to a boil then lower the heat to medium-low and simmer for 30 minutes.
- Blend the soup. Remove the soup from the heat and let cool. Discard the corn cobs. Add the soup to a blender and puree until smooth. Return the soup to the pot and return to a simmer. Season the soup with salt and white pepper.
- Mix the batter. In a medium bowl stir together the flour, baking powder and salt. Add the egg and milk and stir to combine. Gently fold in the corn and chives.
- Fry the fritters. Add enough vegetable oil to a large frying pan so that it is 2-inches deep. Heat oil to 350ºF. Drop spoonfuls of the mixture into the oil and fry until golden brown on all sides, about 2 minutes. Remove from oil and drain on a paper towel-lined plate. Set aside.
- Strain the oil. In a small bowl stir together the olive oil and Calabrian chilies. Use a piece of cheesecloth or a fine mesh strainer to strain the oil, discarding the chili pieces.
- Assemble and serve. Ladle the soup into bowls and top with corn fritters, a drizzle of oil and basil. Serve immediately.
How to Serve Summer Corn Soup with Corn Fritters & Basil
- For a summer starter: Serve in small bowls topped with a corn fritter, basil, and chili oil.
- For a light dinner: Pair with a simple tomato salad or grilled bread.
- For entertaining: Garnish each bowl with several fritters and a drizzle of chili oil for a restaurant-style presentation.
- For added richness: Finish with a swirl of crème fraîche or a sprinkle of Parmesan.
How to Store Summer Corn Soup with Corn Fritters & Basil
- Refrigerator: Store the soup in an airtight container for up to 3 days.
- Fritters: Store corn fritters separately in an airtight container in the refrigerator for up to 2 days.
- Reheating: Warm the soup gently on the stovetop and reheat fritters in the oven or air fryer to crisp them back up.
- Freezing: The soup can be frozen for up to 2 months without the fritters.
FAQ – Frequently Asked Questions
Summer corn soup with corn fritters and basil is a creamy blended corn soup made with fresh sweet corn and potatoes, topped with crispy corn fritters, fresh basil, and chili oil for added flavor and texture.
Yes. The soup can be made up to 3 days ahead and stored in the refrigerator. Prepare the corn fritters just before serving so they stay crispy.
Fresh basil, chili oil, crème fraîche, Parmesan, or extra corn kernels all complement the sweet flavor of the corn soup.
Yes. Frozen corn can be substituted for fresh corn, though fresh corn provides the sweetest flavor and allows you to simmer the cobs for extra depth.
Other Recipes to Try
If you loved the flavor of summer corn in this soup, check out the following recipes that serve as an homage to this beloved vegetable:
- Green Chili and Corn Seafood Chowder
- Creamy Fusili with Truffle Grilled Corn and Pickled Leeks
- Corn and Crab Chowder
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Summer Corn Soup with Corn Fritters & Basil
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Ingredients:
For the soup:
- 2 tablespoons extra-virgin olive oil
- 1 cup diced yellow onion
- 4 cloves, garlic sliced
- 5 ears of sweet corn, kernels cut off the cob, and cobs cut in half (about 5 cups)
- 1 large russet potato, peeled and diced
- ¼ cup dry vermouth
- 6 cups chicken broth
- 1 teaspoon kosher salt
- ¼ teaspoon ground white pepper
For the fritters:
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 egg, lightly beaten
- ¼ cup whole milk
- 2 cups raw corn kernels
- 1 teaspoon chopped chives
- Vegetable oil, as needed, for frying
For serving:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon crushed Calabrian chilies
- ¼ packed cup basil leaves, chiffonade
Instructions:
For the soup:
- Heat a large pot over medium heat, add the oil and heat through. Add the onion and sauté until tender, about 5 minutes, then add the garlic and sauté for an additional minute.
- Add the corn kernels, cobs and potatoes. Deglaze the pan with the vermouth and cook until the vermouth has evaporated.
- Add the chicken broth and stir to combine. Bring the mixture to a boil then lower the heat to medium-low and simmer for 30 minutes.
- Remove the soup from the heat and let cool. Discard the corn cobs. Add the soup to a blender and puree until smooth. Return the soup to the pot and return to a simmer. Season the soup with salt and white pepper.
For the fritters:
- In a medium bowl stir together the flour, baking powder and salt. Add the egg and milk and stir to combine. Gently fold in the corn and chives.
- Add enough vegetable oil to a large frying pan so that it is 2-inches deep. Heat oil to 350ºF (180ºC). Drop spoonfuls of the mixture into the oil and fry until golden brown on all sides, about 2 minutes. Remove from oil and drain on a paper towel-lined plate. Set aside.
For serving:
- In a small bowl stir together the olive oil and Calabrian chilies. Use a piece of cheesecloth or a fine mesh strainer to strain the oil, discarding the chili pieces.
- Ladle the soup into bowls and top with corn fritters, a drizzle of oil and basil. Serve immediately.
Notes:
Nutrition:
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