Total Time
Prep 20 mins
Cook 20 mins

This recipe originally appeared in the cookbook, A Taste of Quebec, and attributed to Renard Jacques, chef at Auberge Benedict Arnold in St. Georges. Although I am presenting it with it's original ingredients, when I made this I replaced the heavy cream with nonfat plain yogurt thinned a bit with low fat milk. The yogurt adds a slight tangy flavor to the soup.

Ingredients Nutrition


  1. Bring water to a boil in a large saucepan. Add milk, corn and salt; cook just until corn is tender.
  2. Strain cooking liquid into a bowl and set corn aside. Heat butter in same saucepan and saute celery, onion and leek until softened. Blend in flour; cook until bubbly. Stir in reserved corn cooking liquid. Bring to a boil, then partially cover and let simmer for 15 to 20 minutes.
  3. Place corn and liquid in food processor or blender and puree in batches until smooth. Return to saucepan and add cream. Adjust seasonings with salt and pepper to taste.
  4. Reheat until piping hot.


Most Helpful

I think this is great! I've never had a pureed corn soup before. It's a nice texture, since the corn kernels don't completely puree. I used frozen corn, and I doubled my amount of onion. I took your healthy suggestion and used nonfat plain yogurt (without thinning it) in place of the heavy cream, and I was pleased with the taste. I think low fat sour cream would work, too. I'll make this again; thanx for sharing!

*Parsley* September 27, 2006

This is really good. I used 3-11 oz cans of corn because that is what I had and it was just fine. So step 1 took hardly anytime since the corn was already cooked. I used 1/2 and 1/2 instead of cream Served this with a nice light salad, great dinner! Thanks.

susie cooks July 19, 2006

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