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Sweet Corn Veloute


  • 8 ears yellow and white corn shucked
  • 6 tbsp butter
  • 1 pint heavy cream
  • 2 tbsp sugar
  • 1/2 cup white corn syrup
  • salt
  • white pepper


  • Cut kernels from ears.
  • Melt butter over medium heat in a large soup pot.
  • Add corn to butter and cook until corn is tender and juices are being released, about 30 minutes.
  • Add heavy cream and sugar. Continue cooking, stirring frequently until cream is steaming but not boiling.
  • Remove from heat.
  • Working in batches, puree corn and cream in food processor until smooth.
  • Strain each batch through a fine mesh strainer or chinois, pressing to get all liquid from solids.
  • Reserve solids.
  • Return solids and 1 cup water to food processor.
  • Puree until water is blended and mixture is smooth.
  • Strain as before.
  • Return smooth soup to medium heat.
  • Stirring continuously, add corn syrup in small portions to taste. (Corn syrup will not be necessary when corn is at peak sweetness.)
  • Add salt and white pepper to taste.
  • Continue cooking until soup is steaming, but never allow it to reach a boil.
  • Serve hot with a dollop of creme fraiche and diced chives.