Taste Tested: Chilled Corn Soup

This week, Agatha’s taking her inspiration from the overflowing baskets of corn…and Chef Carl Heinrich – whose stellar seasonal soup at Richmond StationA�is an OCTA favourite!

“We recently had lunch at Richmond Station, and as I entered the room, I couldn’t help thinking that it smelled like the peak of summer. A�In the kitchen, they were making corn cob stock for their chilled corn soup. A�Sign me up – I‘ve been craving this silky soup ever since! After picking up earfuls of corn on the way back from the cottage (love these EnRoute farmers’ markets dotting the roadside!), I was ready to make a dreamy, creamy bowl of summer for myself!”


Recipe: Chilled Corn Soup with Heirloom Tomato Salad

This silky soup is great warm, but we prefer it chilled with a tomato garnish. If you’re serving it hot, skip the tomatoes and try some golden brown onions or an herb medley.


  • 3 Tbsp. unsalted butter– I’m all about Sterling Creamery butter right now!
  • 2 Tbsp. cold pressed Ontario Canola Oil
  • 1 large Ontario onion, chopped
  • 1 Ontario garlic clove, finely chopped
  • 6 cobs worth of Ontario corn kernels
  • Salt and white pepper to taste
    For Garnish: baby heirloom tomatoes, quartered; **chili infused canola oil (recipe below)


  1. Saute the onions and garlic in the butter and oil until translucent.
  2. Add the corn and saute until fragrant and just cooked through.
  3. Run the mixture through the food processor until silky smooth. For company, I then strain–for me, I don’t bother.
  4. Cover and store in the fridge until cool.
  5. Once cool, ladle out portions and place half a handful on tomatoes in each bowl.
  6. Drizzle with chili oil to taste, serve, and enjoy!**For chili oil, heat 1 cup of canola on low. Add 2 tsbp chili flakes and heat until oil takes on reddish colour. Cool and store for up to two weeks.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

About Taste Tested

From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!

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