Last-Call Corn Soup

Corn has a short window where it's genuinely great, and that window is closing. This soup is what to make with it while you still can -- warm enough to feel like a real meal, light enough that it doesn't fight the last of the warm evenings, and built from a short ingredient list that leans entirely on the corn itself for flavor instead of burying it.

It comes together as a simple potato-and-corn base, blended until velvety, with the option to keep a little texture back if you'd rather it read more brothy than pureed. Either way works. This is a forgiving pot of soup.

Ingredients

• 2-3 tbsp olive oil
• 1/2 large white onion, chopped
• 2 cloves garlic, minced
• 4 small red potatoes, quartered (peeling optional)
• Sea salt and ground black pepper, to taste
• 3 ears corn, kernels sliced off (reserve a little for garnish)
• 2 cups low-sodium vegetable broth
• 2 cups unsweetened plain almond milk (or dairy milk, if you're not keeping it dairy-free)
• Zest of 1 lemon, plus a squeeze of juice, for finishing
• 2-3 stalks green onion, chopped, for garnish
• Flaky salt and extra black pepper, for serving

Instructions

1. Heat olive oil in a large saucepan over medium heat. Add onion and garlic and sauté for 3-4 minutes, until fragrant.
2. Add potatoes, season lightly with salt and pepper, cover, and let steam for 4-5 minutes.
3. Stir in most of the corn, reserving a small handful for garnish.
4. Add the vegetable broth and almond milk, cover, and bring to a low boil. Reduce heat and simmer until the potatoes are fork-tender, about 5-10 minutes.
5. Transfer about three-quarters of the soup to a blender and blend until smooth and creamy, then return it to the pot with the unblended portion for texture. (Skip this step entirely if you prefer a chunkier, more brothy soup.)
6. Bring back to a gentle simmer for 10 minutes to let the flavors deepen. Off the heat, stir in the lemon zest and a squeeze of juice -- it brightens the sweetness of the corn without making the soup taste citrusy.
7. Ladle into bowls and top with the reserved corn, chopped green onion, flaky salt, and black pepper.

Make-Ahead

This soup keeps well in the fridge for 3-4 days and freezes for about a month, which makes it worth doubling if you're making it at all. It also holds up cold, if you want to stretch out the last few genuinely warm afternoons before that stops being an option.

Vegetarian Variation

Already vegetarian and vegan as written. If you want a non-dairy-free version, swap the almond milk for whole milk or half-and-half for a slightly richer finish.