Chilled Sweet Corn Vichyssoise


  • 2 tablespoons extra-virgin olive oil
  • 2 medium leeks, white and light-green parts only, coarsely chopped (about 1 1/2 cups)
  • 5 ears shucked corn, kernels cut from cobs, cobs reserved
  • 1 cup coarsely chopped peeled potato (about 1 medium)
  • 4 cups good-quality vegetable stock
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • 1/4 cup crème fraîche or sour cream
  • 1 tablespoon finely chopped fresh chives


  • Blender
  • Stock Pot


  1. Heat oil in a large heavy pot over medium heat. Add leeks and cook, stirring occasionally, until they begin to soften, about 5 minutes.
  2. Add corn kernels, reserved cobs, potato, and stock. Season lightly with salt and pepper. Increase heat to high and bring soup to a boil.
  3. Reduce heat to simmer, cover with lid slightly ajar, and cook until the vegetables are very soft, about 35 minutes.
  4. Discard corn cobs; let soup cool slightly.
  5. Working in batches, purée soup in a blender until very smooth.
  6. Set a fine-mesh strainer over a large bowl; strain, discarding solids.
  7. Chill soup until cold. If too thick, thin with water by 1/4-cupfuls.
  8. Stir in lemon juice, and season with salt and pepper. Spoon a dollop of crème fraîche atop each serving and sprinkle with chives.

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.