Bowl of Sweet Corn And Vidalia Onion Soup

Sweet Corn And Vidalia Onion Soup

Chef Holly Chute - Executive Chef for the Georgia Departments of Agriculture
Featured In WTFCF Season 1, Episode 12 & 13: Sweet Vidalia.
This Recipe Is From Chef Holly's commercials for The Where The Food Comes From television show. And Features Vidalia Onions!
Print Recipe Pin Recipe
Servings 1 gallon


  • stick blender or blender


  • 8 ears sweet corn, shucked
  • 3 Vidalia onions, 1 chopped and 2 diced
  • 8 cups water
  • 2 cups heavy cream
  • 1 teaspoon dried thyme
  • ½ cup butter
  • salt & pepper, to taste


  • Cut kernels off 8 cobs and set aside. Chop 1 onion.
  • In a large pot, add corn cobs, 1 chopped onion, 8 cups water, 2 cups heavy cream, 1 teaspoon thyme, and salt & pepper. Combine well and bring to a boil. Reduce heat and simmer 30 to 45 minutes. Note: While stock is simmering, dice remaining 2 onions.
  • Strain mixture reserving the liquid and discard cobs and onions.
  • In a large pot, melt ½ cup butter. Add corn kernels and diced onions. Cook over medium heat 10 to 15 minutes. Stirring frequently.
  • Add reserved stock and bring to a boil. Lower heat and simmer for about 30 minutes.
  • Using a stick blender or blender puree soup until smooth.


    About the Author

    Chef Holly ChuteAs Executive Chef for the Georgia Departments of Agriculture and Economic Development, Holly is the most visible face of the Georgia Grown Program, which promotes locally grown and crafted products.
    Prior to her current position, she was Executive Chef of the Georgia Governor's Mansion, where she had the pleasure of serving six Georgia Governors. She has welcomed foreign heads of state, former U.S. presidents, supreme court justices... even members of England's Royal family.
    Holly was recently honored as a Disciples d'Escoffier and currently serves as President for the Atlanta Chapter of Les Dames d'Escoffier.