Chilled Summer Corn Soup Recipe

Chilled Summer Corn Soup Recipe

Soup or Appetizer
Prep Time: 
Cook time: 
Olive Oil
2 (14.5oz)
Cans fire roasted diced tomatoes
1 Pkg
Aneto chicken broth
1 Tbsp
Tomato paste
½ Tsp
Chili powder
½ Tsp
Onion powder
1 Tsp
15.5 Oz
Canned black beans, drained and rinsed
1 ½ Cups corn kernels
3 Cups
Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups
Cooked Matiz paella rice
  • 8 ears corn, shucked 
  • 1 bunch scallions
  • 3 garlic cloves, peeled and minced 
  • 2 tbsp salted butter 
  • 2 cups Aneto Chicken Broth 
  • Salt and pepper to taste 
  • 2-4 tbsp Castillo de Canena Sea Plankton Olive Oil 
  • Optional Garnish & Toppings: 
  • Diced heirloom cherry tomatoes 
  • Fresh corn kernel
  1. Grate corn into a large bowl, set aside, and discard cobs.
  2. Trim scallions, slice the white portion of the scallions, and set aside. Slice the green portions and reserve for garnish.
  3. Melt butter in a large skillet over medium heat. Once melted, add the scallions and garlic, sauté until fragrant, about 1 minute. 
  4. Add the grated corn, stir to combine, and bring to a low simmer. Cook for 3 minutes. 
  5. Add the chicken broth, stir to combine, and bring to a low simmer. Cook for about 10 minutes. 
  6. Transfer the mixture to a blender and puree until smooth. Season to taste with salt and pepper. Refrigerate until chilled. 
  7. Divide soup between bowls, and garnish with tomatoes, reserved scallions, and corn. Drizzle with plankton evoo before serving.
sliced carrots

About this recipe

Cool off with this chilled, summery soup. There’s nothing so tasty as summer corn, fresh off the cob— sweet, earthy, and absolutely delicious. This soup captures all those fresh, flavorful corn “essences” and bolsters them by also using scallions, garlic, and Aneto Chicken Broth.  The ingredients that go into Aneto’s broths are simple but wickedly impactful. All natural and bursting with flavor. Thanks to Aneto, we’re able to keep this recipe’s ingredient list short, sweet, and manageable. 

Our garnish of choice for this recipe is Castillo de Canena’s Arbequina EVOO with Sea Plankton. This extremely unique product is made by infusing olive oil with rich, vibrant, and, surprisingly flavorful, plankton. This combination imparts, not only a brilliant emerald green oil, but a surprisingly briny, saline flavor —perfectly balancing the sweet summer corn. 

Chiveschopped celery