Corn Soup by Chef Scott Megill

Discover how to make the perfect summer dish with local Chef Scott Megill.

Scott is a local chef and co-owner of Allaire Event Rentals, a Chester County based furniture & prop rental house specializing in mid-century, industrial & indie design.


4 ears(1pt) Sweet Corn (reserve cobs)

1/2 C   Yellow Spanish Onion, diced

1/2 C  Fennel, diced

1/4 C  Celery, diced

1 Tbsp   Garlic, chopped

1/4 C sunflower seeds

1/4 C  Butter

1/2 tsp   Smoked Paprika

1/4 tsp   Curry powder

1 Tbsp.  Salt

1/2 C Heavy Cream

2C.   Water (corn stock)

2 Med. Sauce Pans

Blender or stick blender

Fine strainer


Husk corn.  Lay on a cutting board and remove kernels from cob. Scoop kernels in a bowl.  

Break cobs in half and cover with water in a medium pot.  Bring to a boil and simmer for 20mins, or until needed. Strain

Sauté onion, celery, fennel, and garlic in butter over medium heat until translucent and fragrant.  

Add corn kernels to pot and sauté for 3-5mins.  Add spices and salt. Toast.

Add cream and bring to a boil, lower heat and simmer for 10mins.  

With a blender(or stick blender) puree cream and corn mixture.  Add stock and purée.  Strain and serve.  

Unite for HER and author are not responsible for any specific health or allergy needs that may require medical supervision and are not liable for any damages or negative consequences from any treatment, action, application or preparation, to any person reading or following the information in this article. References are provided for informational purposes only and do not constitute endorsement of any websites or other sources. Readers should be aware that the products listed in this article may change.