Chu's Corn Soup

Prep: 1 minute Cook: 10 minutes


The first weekend during the McDougall Live-In Program the participants have lunch at Gary Chu’s Chinese Restaurant. Lately they have been preparing a delicious corn soup as one of the courses and I have had many requests for the recipe. I have experimented with the basic directions that the chef gave me (chefs always seem to give general directions, never specifics) and think you will be pleased with the results. This is wonderful as a simple lunch soup or part of a more elaborate meal plan.


  • 16 ounce package frozen corn kernels, thawed
  • 1 cup vegetable broth


Place the corn in a saucepan with 1/3 cup water. Bring to a boil, reduce heat slightly, cover and cook about 5 minutes, until corn is tender. Remove from heat and let cool slightly. Pour into a food processor and process until smooth. Gradually add the broth while processing and continue until soup is quite smooth. Return to saucepan , heat through and serve.

Variations: At the restaurant this is served with various lightly steamed vegetables mixed into the soup. Broccoli florets, sliced red pepper, mushrooms and pea pods are good choices. Prepare the vegetables you plan to use before you start cooking the corn. Then while the corn is cooking, steam the vegetables over boiling water for 5 minutes. Add the steamed vegetables to the pureed soup and heat together in the saucepan.