Corn Soup with Butter and Egg

Introduction

You cook 4 cups of corn in water, thicken it with a butter-flour roux, and finish it with a beaten egg for a light, silky broth. You simmer it another 10 to 15 minutes after the roux goes in so the soup gets body without turning heavy. You can serve it as a quick lunch, a first course, or a simple dinner with bread.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Servings: 4

Ingredients

• 4 cups corn off the cob
• 6 cups water
• 4 tablespoons unsalted butter
• 1 tablespoon flour
• 1 large egg
• Salt to taste
• Pepper to taste

Instructions

1. Combine the corn and water in a large pot. Bring to a boil.
2. Make a roux with the butter and flour.
3. Add the roux to the soup when the corn is tender.
4. Boil for an additional 10-15 minutes.
5. Beat the egg and add it to the soup. Immediately take the soup off the heat.
6. Add salt and pepper to taste.

Variations

• Replace 2 cups of the water with chicken stock if you want a more savory soup with less emphasis on sweetness.
• Use frozen corn instead of corn off the cob for a faster version; the texture will be slightly softer but the soup keeps the same character.
• Blend half the soup after the corn is tender and before adding the roux if you want a thicker, smoother bowl with fewer whole kernels.
• Use 2 eggs instead of 1 large egg if you want a richer finish and more visible egg ribbons.
• Swap black pepper for white pepper if you want a milder heat and a cleaner-looking broth.

Tips for Success

• Make the roux until the butter and flour are fully smooth and foaming; dry flour lumps will carry into the soup.
• Wait until the corn is tender before adding the roux, or you risk thickening the broth before the kernels are fully cooked.
• After the roux goes in, stir often during the 10 to 15 minute boil so the soup thickens evenly and does not catch on the bottom.
• Beat the egg thoroughly before adding it, and stir the soup as you pour so the egg distributes in fine strands instead of large clumps.

Storage and Reheating

Store the soup in an airtight container in the refrigerator for up to 3 days. The texture is best fresh, but it holds well if cooled and refrigerated promptly.

Freezing is not recommended. The egg can turn grainy and the thickened broth can separate when thawed.

FAQ

Can you use frozen corn instead of fresh corn off the cob?

Yes. Use the same amount and cook it just until tender, since frozen corn usually softens faster.

Why do you take the soup off the heat right after adding the egg?

That keeps the egg silky and finely set instead of turning into firm curds. If the soup keeps boiling, the texture gets rougher.

Can you make the soup thicker?

Yes. Let it boil for the full 15 minutes after adding the roux, or blend part of the soup before the egg goes in for more body.

Can you make it without butter?

Yes. You can make the roux with the same amount of neutral oil or plant butter, but the soup will taste a little less rich.