Corn Soup with Oysters | CUESA

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Corn Soup with Oysters


Roland Passot, La Folie.

Serves 6


6 Hog Island oysters, shucked
2 cups dry white wine
½ pound shallots, peeled and chopped
½ pound butter
6 ears sweet corn on the cob, cooked and kernels cut off cob, reserving a small portion of kernels for garnish
Salt and pepper, to taste
1 quart cream, milk or half and half
½ bottle dry vermouth


  1. Poach oysters: In a saucepan, heat the white wine to barely simmering (160-180 degrees). Add oysters to the wine and poach for 30 seconds. Remove oysters from wine and set aside.

  2. In a heavy bottomed pot, sauté chopped shallots in butter until translucent. Add corn kernels, salt and pepper and simmer for 5 minutes. Add dry vermouth and simmer until reduced by half.
  3. Add cream (or milk or half and half), let simmer for 10 minutes.
  4. Put soup in blender on high; blend well. Strain through fine strainer. Serve in a bowl or a hollowed-out squash with an oyster and a few corn kernels.


Serving Suggestions: Serve in hollowed-out round squash or mini pumpkins by cutting off the top, hollowing out the inside and blanching them for 1 minute in boiling water.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »