The Best Popcorn Soup Recipe - A Food Lover's Kitchen (2024)

This Popcorn Soup is so creamy, buttery and velvety. It’s the fine-dining equivalent of eating a bowl of fresh buttery popcorn.

I first had popcorn soup at Art Restaurant – a fine-dining restaurant in the Four Season Hotel in Seattle – headed by Executive Chef Kerry Sear. It was a true revelation. It was served in a tiny bowl, as fine-dining soups are, and I loved it so much I asked for a second bowl.

After trying a few popcorn soup recipes online, I was never satisfied. It always turned out sort of bland and boring. Missing that incredible roasted buttery flavor of the one I’d had at Art. So there was no choice. I had to develop a recipe myself, based on what I remembered about the soup.

The thing is to get the intense corn flavor that the original soup had, you need to make your own corn stock. It makes the flavor outrageously good. It’s a soup you won’t soon forget. I promise. You can also make your own popcorn using this sweet and salty popcorn recipe.

Ingredients You Need

• Corn on the cob – It’s best to use fresh corn on the cob rather than canned corn.
• Water – Used to make the corn stock
• Mirapoix – Celery, carrot, onion
• Bay leaf – For added flavor
• Garlic– Make sure your garlic is fresh for the best flavor and aroma
• Butter – I use salted butter
• Popcorn – You can make microwave popcorn or pop kernels on the stovetop
• Heavy cream – Makes the soup nice and creamy. You can substitute with half and half if you want to reduce fat.
• Salt – Season your soup at the end with additional salt, if necessary

Helpful Tips

• Simmering the cobs will elevate the overall taste of your soup, giving it a rich, sweet corn essence that you can’t get from canned corn.
• For the best texture and flavor, pop your own popcorn rather than using pre-popped or microwave popcorn. Popping it in a little oil on the stove allows you to control the amount of salt and avoid any artificial flavors that could clash with the fresh taste of the soup.
• To maintain the popcorn’s crispiness, add it to the soup just before serving.

How to Make Popcorn Soup

Step 1: Make the Corn Stock

To make the stock, first chop all the vegetables. Remove the kernels of corn from the cobs. Reserve the corn kernels for using later.

Add the corn cobs and vegetables, with the water, to a large enough pot to hold everything.

Heat to a boil, then reduce heat to a simmer and cook for 2 hours. Then strain the liquid from the solids. You can discard the cobs and other solids.

Step 2: Prepare the Soup Base

Add the butter to a medium-sized saucepan over medium heat. Once it’s nice and melted and bubbly, add the chopped onions and saute for about 8 minutes. You can then add the garlic and allow it to become fragrant, about 1 minute.

Add the corn, the corn stock and the salt and let it simmer for 10 minutes. Then put it all in the blender and blend it up as smooth as possible. It will still have some chunks in it.

Return the soup to the stock pot and add the popcorn. It’s fun to watch it melt into the soup. Give it about 5 minutes to cook. Then add it back to the blender for another go.

Strain the soup though a fine mesh strainer back into the soup pot. Add the desired amount of cream. To be honest, the soup turns out quite creamy on its own, without the cream. You can leave it out entirely, if you wish.

Otherwise, add it slowly and taste along the way so you don’t overdo it. Blend the soup one last time to get a perfectly velvety consistency.

Step 3: Serve the Soup

To serve the soup, add it to the bowls, then just before eating, top it with a few kernels of popcorn. They sink into the soup quickly, so it’s really just for dramatic effect.

Whoever has the pleasure of eating this soup with you is really super lucky. It’s incredible.

Do I Have to Make Corn Stock?

There are two ways you can make popcornsoup. One is with homemade corn stock (yum, but time consuming). The other is to use pre-made chicken or vegetable stock instead.

This recipe uses homemade corn stock, because it’s so amazingly good, but you can skip that step and add pre-made stock instead. The choice is yours.Not having to pre-make the corn stock cuts down on prep time and creates less dishes (which is always a good thing, in my book), however it’s not as good.

However, if you have an Instant Pot, you can make the corn stock in a fraction of the time as on the stovetop, so maybe that option is back in play for you now!

Storing & Reheating

Storing Popcorn Soup

• Allow the soup to cool to room temperature. If you’ve already added popcorn to the soup, try to remove it before storing to prevent it from becoming soggy. Transfer the soup to airtight containers.
• Store the soup in the refrigerator if you plan to eat it within 1-2 days. This is the best way to maintain its freshness.
• For longer storage, the soup can be frozen. Leave some space in the container for expansion. Properly stored, the soup can last for up to 2-3 months in the freezer. Thaw overnight in the refrigerator before reheating.

Reheating Popcorn Soup

• If the soup is frozen, let it thaw in the refrigerator overnight. Transfer the soup to a pot and reheat it over medium heat, stirring occasionally. Avoid boiling the soup as it can affect the texture and flavor.
• OR place the soup in a microwave-safe bowl. Cover it with a microwave-safe lid or a paper towel to prevent splattering. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.

Looking for a main dish to serve with this Popcorn Soup? Here are a few options:

• Bacon Wrapped Pork Chops
• BBQ Pork Belly Slices Recipe
• The Best Crispy Chicken Sandwich Recipe

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