Corn Soup with Vadouvan

F&W Best New Chef 2014 Ari Taymor doesn't let a single bit of corn go to waste in this soup, combining corn cob broth with corn juice and fresh corn kernels spiced with vadouvan, a French spice blend inspired by Indian curry.

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  • Servings: 4

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  • 12 ears of corn, shucked
  • 2 tablespoons unsalted butter
  • 1 large onion, thinly sliced (2 cups)
  • 2 tablespoons vadouvan (see Note)
  • Kosher salt
  • 2 tablespoons freshly squeezed lime juice

How to make this recipe

  1. Cut the kernels from the cobs (you should have about 8 cups); reserve the cobs. Set aside 1/3 cup of the raw kernels for garnish.

  2. In a juicer, juice 3 cups of the corn kernels. Reserve the juice.

  3. In a large pot, combine the corn cobs and 4 quarts of water and bring to a boil. Simmer over moderate heat, occasionally skimming the foam, until the broth is reduced to 6 cups, about 1 hour. Strain the corn broth through a sieve into a large bowl; discard the cobs.

  4. In a large saucepan, melt the butter. Add the onion and cook over moderately low heat, stirring occasionally, until softened, 10 minutes. Add the remaining corn kernels and the <em>vadouvan</em> and season with salt. Cook, stirring, until very fragrant and the kernels are well coated in the spices, 2 minutes. Add the corn broth and simmer over moderate heat until the liquid is reduced by half, 1 hour. Stir in the reserved corn juice.

  5. In a blender, and working in 2 batches, puree the soup until smooth; add water if a thinner consistency is desired. Strain the soup through a sieve into a large bowl. Stir in the lime juice and season with salt. Serve warm, garnished with the reserved raw corn kernels.

Make Ahead

The soup can be refrigerated for 2 days and rewarmed before serving.


Vadouvan is a French spice blend that's inspired by Indian curry. It's available at specialty food shops and from 

Photo A© John Kernick Published July 2014

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