Chilled Corn and Potato Soup


Side Dish
Chilled Corn and Potato Soup

Primary Media

Bowl of Corn and Potato Soup, garnished with fresh Dill and Cayenne Pepper

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Recipe Data


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    Servings and Ingredients

    Serves 6
    4 ear(s) fresh corn or 2 cups frozen whole kernel corn, thawed
    1 (32 ounce) carton Hy-Vee chicken broth (4 cups)
    1 clove garlic, finely chopped
    4 sprigs fresh dill or 1/2 tsp Hy-Vee dried dillweed
    1 Hy-Vee bay leaf
    2 large baking potatoes, peeled and cut into 1/4-inch cubes (about 4 cups total)
    1 tbsp. Hy-Vee butter
    ½ c. chopped onion
    ¼ c. whipping cream
    snipped fresh dill and cayenne pepper, for garnish


    1. Use a sharp knife to cut the kernels off the corn cobs; set corn aside and reserve corn cobs.
    2. Combine chicken broth, garlic, dill, bay leaf and corn cobs in a large pot. Bring to boiling; reduce heat to low. Simmer, covered, for 30 minutes. Add potatoes; simmer, uncovered, for 10 to 15 minutes or until potatoes are tender. Remove from heat. Discard corn cobs, dill sprigs (if using) and bay leaf. Strain mixture over a large bowl, reserve broth and potatoes.
    3. Meanwhile, melt butter in a skillet over medium heat. Add corn and onion. Cook about 10 minutes or until onions are very soft. Cool slightly.
    4. Place half of corn mixture, half of potatoes and all of broth in a blender container. Cover and carefully blend until smooth*. Transfer mixture to a large bowl. Stir in whipping cream and reserved corn mixture and potatoes. Cover and chill for several hours or overnight. Sprinkle each serving with snipped dill and cayenne pepper.
    5. *To safely blend hot liquids, vent the blender lid by removing center piece and cover with a thick wash cloth or dishtowel. Begin blending at low speed and slowly increase speed, if desired. An immersion blender may also be used.

    Nutrition facts


    210 Calories per serving

    Amounts Per Serving

    • Total Fat: 7g
    • Cholesterol: 20mg
    • Sodium: 670mg
    • Total Carbohydrates: 34g
    • Protein: 4g

    Daily Values

    Vitamin A 4%
    Vitamin C 20%
    Iron 2%
    Calcium 2%

    Recipe Source:

    Hy-Vee Seasons Summer 2010.