Go Back

Chilled Sweet Corn Soup with Lime

Chillled sweet corn soup with lime is a simple and elegant summer entree.
Prep Time10 mins
Cook Time20 mins
Course: Soup
Keyword: summer
Servings: 4 people
Author: Amanda Lawson


  • 2 cobs corn, kernels removed (reserve the cobs)
  • 1 brown onion, peeled and chopped
  • 2 sticks celery, washed and chopped use the leaves too
  • 3 tbsp olive oil
  • 3 cups fish, chicken or vegtable stock I used prawn stock
  • salt and freshly cracked black pepper
  • 1 lime, juice and zest
  • chopped herbs basil, chives, parsley or coriander
  • peeeled cooked prawns to garnish

Prawn Stock

  • 2 L water
  • heads and shells from 2 kg prawns
  • 1 lemon, sliced
  • 1 bunch Italian parsley, stems reserve the leaves for another dish if you like
  • 2 sticks celery
  • 1 tsp salt


  • Heat the olive oil in a medium saucepan and cook the chopped onion and celery over a medium heat for about 10 minutes until soft.
  • Add the corn kernels, cobs and stock and bring to a simmer. Cook for 10 minutes, then remove the corn cobs and discard.
  • Allow the soup to cool for about 10 minutes, then puree with a handheld blender.
  • Season to taste, then refrigerate until ready to serve (2 -3 hours). Before serving, squeeze in the lime juice. Taste the soup again, add more lime juice if needed.
  • Garnish with lime zest and chopped herbs

Prawn Stock

  • Place the prawn shells and heads in a deep saucepan with the lemon, celery, onion and salt.
  • Bring to a boil, then cook just below boiling point until the stock has halved in size (the bigger your pot, the quicker it will reduce).
  • When cool enough to handle, strain through a sieve. Refrigerate until ready to use.


Cooking times don't include making your own stock. The stock can be made in advance and it will keep in the fridge for up to 3 days or in the freezer for up to 3 months.