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Rabbit Hill Inn Corn & Rye Whiskey Soup



4 Quarts



*Need blender for this recipe

2 medium onions, sliced

6 cloves garlic, crushed

1 Qt Heavy cream

1 cup white wine

1 cup Rye Whiskey

Cooking oil

Salt & pepper   

Corn Stock (recipe follows below)



  • In a large pot, heat a thin layer of oil. Add garlic and sliced onion.  Over medium heat, sweat onion and garlic until softened
  • Add corn kernels.  Sauté lightly.
  • Remove pan from heat.  Add wine and whiskey.
  • Return to medium heat and reduce by 2/3rds
  • Add cream and reduce by ½
  • Let cool slightly.  Then place your corn & cream mixture into blender. Blend until smooth.
  • As you blend, add your corn stock to achieve desired consistency.  Work this process in batches if needed.
  • Once desired consistency is reached, and all batches are together, add salt & pepper to taste

This delicious soup is ready to serve.


Ingredients for corn stock

12 cobs of fresh sweet corn

3-6 sprigs of fresh thyme

1 Tbsp whole black peppercorns

1 medium onion, quartered


Method – corn stock

  • Remove the corn kernels from cobs.  Set kernels aside. Reserve cobs.
  • Place cobs in a pot just large enough to hold them and cover with cold water.
  • Add thyme, peppercorns, one quartered onion.
  • Bring to gentle boil, then reduce to simmer for 40 -60 minutes (or until you have a nice corn flavored stock.
  • Strain and set aside