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May 16, 2020

Fresh Corn Soup with Seared Scallops

This fresh corn soup with seared scallops is so sweet and tasty. It also has a slight kick from jalapeño peppers included in the mix.

Corn soup with seared scallops floating on top

I can't get enough of fresh corn when it is in season. It is so sweet, and it adds so much to so many dishes. In fact, if you place the word "corn" in the little "search this blog" box up on the right, you might find that I'm kind of obsessed with corn. I like to add it to salads, soups, muffins, pancakes, and even yeasted bread.

I love pairing it with sausage like in this maque choux.

This corn soup is pretty much the "corniest" corn dish I've ever made.

Fresh Corn Soup with Seared Scallops

I served this corn soup topped with seared scallops. The briny scallops in the sweet soup were amazing.

Serving tips:

You don't necessarily have to serve this soup with the scallops. You can also serve it in a small bowl as an appetizer. I also recommend topping it with crumbled bacon, because.... bacon!

This soup also makes a terrific sauce for grilled or charbroiled seafood, pork tenderloin, or as a sauce for garlic shrimp. Just heat it up and drizzle it over the fish or pork. You could also add some chopped tomatoes, pico de gallo, or a garnish of thinly sliced jalapeño and cilantro.

Corn cobs with husks

To make this soup, I started with 9 ears of fresh corn. You will need actual ears of corn rather than frozen corn because you will need some of the cobs to add to the stock pot. They add so much flavor to the soup!

In fact, save the rest of the corn cobs to make corn cob stock to freeze for later. Just simmer them in water. You could also add them to your favorite recipe for vegetable stock for extra sweetness and flavor.

Once you've removed the husks and silk from the corn, strip the corn from the cobs. You can use a knife or some of the cool tools invented for this purpose, such as this one from OXO (affiliate link), or this one from Progressive.

You never know what you are going to find when you remove the corn husks, but I love the surprise.

Corn cobs

These nine corn cobs produced just the right amount of corn for this soup. If your soup is too thick, you can always add more broth or cream to adjust the consistency.

Corn stripped from the cobs

Tips for making this soup:

While I'm a big fan of using an immersion blender, this soup calls for dragging out the for-real blender if you want a smooth soup. I adore my Vitamix. I wish I had more counter space to keep it out because it's a pain getting it out of the cupboard.

Make-ahead tip: You can make the soup a day in advance and refrigerate it for later. Reheat it and make the seared scallops right before serving.

Try to find dry scallops if they are available. They are untreated with phosphates and do not have extra water in them, making them much easier to sear. Plus, they don't have the soapy taste that treated, or "wet," scallops have.

If you have to use treated scallops, soak them in a solution of 1 quart water, 1/4 cup lemon juice, and 2 tablespoons of salt. This is a hack from The Splendid Table via America's Test Kitchen.

Corn soup with scallops

This month the Soup Saturday Swappers, hosted by Colleen of the fabulous food blog, Faith Hope, Love, and Luck Survived a Whiskered Accomplice are making soups based on the theme, fresh vegetables.

Here are everyone's soups! Everything sounds delicious.

Fresh Corn Soup with Seared Scallops

Fresh Corn Soup with Seared Scallops

Fresh Corn Soup with Seared Scallops
Yield: 6 servings
This fresh corn soup with seared scallops is so sweet and tasty. It also has a slight kick from jalapeño peppers included in the mix.


For the Corn Soup
  • 9 ears of corn, husks removed and discarded
  • 3 tablespoons butter
  • 1 brown or yellow onion, chopped
  • 2 large jalapeños, seeded and chopped
  • 3 large cloves of garlic, peeled and chopped
  • 4 cups chicken stock
  • 1/2 cup heavy cream
  • Salt and pepper to taste
For the Scallops
  • 12 large scallops
  • 1 tablespoon butter
  • 1 tablespoon canola oil
  • Salt and pepper to taste


To Make the Fresh Corn Soup
  1. Strip the corn kernels from the corn cobs into a large bowl. Set aside 4 of the cobs for the soup. 
  2. Melt the butter in a 6 to 8 quart pot or Dutch oven over medium heat. Add the onion and jalapeño and cook for about 7 minutes. Add the garlic and the corn kernels and cook for an additional minute, stirring constantly. 
  3. Add the chicken stock and add the corn cobs. Season 1/2 teaspoon of salt and pepper. 
  4. Bring the mixture to a boil and then reduce the heat to a simmer. Cook for 45 minutes. 
  5. Remove the cobs and discard. 
  6. Stir in the cream. 
  7. Blend the soup in batches in a blender and then adjust the seasoning, adding salt and pepper to taste. 
  8. Add the soup to bowls and top with the seared scallops. 
To Make the Seared Scallops
  1. Pat the scallops until dry with paper towels and season with salt and pepper. 
  2. Melt the butter and oil in a 12 inch heavy skillet until hot. 
  3. Cook the scallops in the pan for about 2 to 3 minutes per side, until browned and just barely done. 
Fat (grams)
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scallops, corn, soup
Soup, seafood

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This recipe was adapted from Food 52

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Would you like to comment?

  1. Oh my goodness Karen....I am going to serve this in small bowls with just one large scallop as the first course to my next dinner party....if/when there is ever a next dinner party LOL.

    1. That is a wonderful idea!! Maybe an outdoor party with social distancing!

  2. Ohhh that soup looks just dreamy and creamy!! I adore corn in soup - I love that you added those gorgeous scallops, but I agree it also seems to be calling for BACON! :D

  3. I thought I was the only one who used the cobs to add flavor to the soup! Does that make it corn stock? Either way looks delicious.

    1. I guess corn stock is a thing! The cobs do add so much flavor! Thank you!

  4. Heaven in a bowl! Another reason I need to replace my blender! Mine just kicked the bucket a week ago when I attempted to make slushy boozy drinks on a Saturday afternoon. I'm finding that it has hard to pick a blender out online! My immersion blender might have to do for now!

    1. I think you will be fine with the immersion blender. Sounds like you lost your blender to a good cause.

  5. Love those seared scallops on that soup bowl, delicious.

  6. Using frozen corn and bay scallops .... It's thawing now. I'm scaling the recipe down. Wish there was a photo of the consistency before blending.... That way I can add the broth by sight to get the right thickness before blending.

    1. I would figure about 3/4 cup of corn per ear if you're scaling down.


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