Bone Broth Corn Soup

Bone Broth Corn Soup by Ashley Neese

If you’re of childbearing years like I am and wanting to cultivate a strong body for future pregnancy, you need to become BFF with bone broth ASAP. I know. It smells, it has an intense taste and you just can’t wrap your mind around touching animal bones and putting them in a crock pot. Trust me, as a recovering vegan I 100% hear you. I also know from my own experience and working with countless women over the years, bone broth is key for fertility, hormonal health and overall wellbeing.

I’ve learned to enjoy by daily ritual of drinking a cup of bone broth. If you haven’t tried it yet check out all these reasons why it’s a miracle elixir and consider trying it. Those of you that have reading my blog for a while you know I am not a fan of diets or labels. I am a fan of nourishing our cells, medicinal foods and mindful eating. Bone broth isn’t for everyone, but it’s definitely for me!

Bone Broth Corn Soup by Ashley Neese

Bone Broth Corn Soup by Ashley Neese

Bone Broth Corn Soup by Ashley Neese

Bone Broth Corn Soup by Ashley Neese

I’m always looking for ways to sneak bone broth into my meals and it works beautifully as a base for soups. Corn is all over the farmers markets right now and corn soup sings of late summer lunches and outdoor dinners. Truth be told I’ve been known to enjoy a bowl of this yummy soup for breakfast. It’s like a savory bowl of grits, but way better.

To get as much corn flavor out of the soup as possible, simmer the corn cobs in your bone broth for about 25 minutes before putting the soup together. It really makes a difference and helps the corn shine and not get overtaken by the bone broth. I suggest a chicken bone broth here as it’s lighter in flavor and pairs beautifully with corn.

For all you mamas and busy women out there this soup can be made in larger batches and frozen for easy meals during the week. I typically freeze soup in single servings to cut the defrosting time down.

And if you’re really not into bone broth this soup will work really well with my healing mineral broth as a base, and it’s vegan ;)

Bone Broth Corn Soup by Ashley Neese

Bone Broth Corn Soup

Serves 4

Recipe adapted from 101 Cookbooks


Ingredients //

  • 6 ears corn, husks removed
  • 7 c. bone broth
  • 2 Tbsp. grass fed butter
  • 1 Tbsp. olive oil
  • 1 pound potatoes, cut into 1/4-inch dice
  • 4 medium shallots, chopped
  • 5 medium cloves garlic, chopped
  • 2 tsp. fresh sage, sliced thin
  • 2 big pinches Celtic sea salt
  • Freshly ground pepper
  • Micro greens


Method //

Bring the bone broth to a gentle simmer over low heat. While it’s warming up slice the kernels from the cobs and place them in a bowl. Add the cobs to the bone broth, cover and simmer for 25 minutes. After 25 minutes remove the cobs.

While the cobs are simmering add the butter and olive oil to a large skillet. Bring to a medium heat and add the potatoes and stir until coated with the butter and oil. Add a pinch of salt and cook until they are close to done about 6 minutes. Add the shallots and garlic and cook for a few minutes. Next add the sage and another pinch of salt. Stir gently for about a minute until fragrant.

Pour the potato shallot mixture into the bone broth and add the corn. Simmer for a few minutes. At this point you can puree some or all of the soup if you like. I left it as is. Season with salt and pepper. Serve with a handful of your favorite micro greens.

Soup will keep for several days in the fridge in an airtight container.

Do you drink bone broth? What are your favorite ways to get it into your diet? I’d love to know!



  • Mary Higgins

    Any chance you were in a rush when you wrote this post? Your title reads Brone Broth, instead of bone (I thought maybe it was a reference to a new twist you’d reveal in the post!) and the recipe is actually from 101 Cookbooks, not 100 Cooks. I love your work so much I wanted to let you know about these minor typos that might be confusing :) The tone of the entry, too, seemed a little rushed (it came off a little more pushy than I’m used to), but all very valuable nonetheless. Thank you!

    • ashley

      Hey Mary!
      Thanks so much for letting me know about the title typos. I actually spent a long time writing this post, it’s not like me to rush a blog post. I spend hours creating recipes, taking photos, editing photos and creating posts. For each recipe post expect at least 4 hours went into it, often times many more. I have slight dyslexia so sometimes I mix up letters and have typos. It’s something I work very hard to avoid but I’m just one person writing and can’t always get it perfect. I have an intern who edits much of my copy and I admit, this post did not make it to her. We’re really busy working on other projects right now.

      I apologize if those small errors made you feel like I was in a rush or that I would put a blog post up that I wasn’t satisfied with. As a writer I am always trying to expand my skills and so sometimes I do play around with tone on the blog. That is one of the reasons I love blogging, it gives me the space to grow and try new things. Sometimes it works and sometimes it doesn’t! It’s all a learning experience and I am just enjoying the journey. Thanks again for taking the time to write, I am grateful you are here and am sorry for the mistakes. Wishing you a beautiful week. xoa

  • Corina

    Hi Ashley, I already had lunch today but this soup sounds mouthwatering. Never had corn in soup before, I just like to eat it from the cob. But I guess I am going to make it soon! Have a great weekend! :-) Corina

    • ashley

      Hey! Corn soup is very American, never really had it any place else ;) Very easy to make. Please let me know how it turns out! Lots of love. xoa

  • Kara

    I have so much bone broth now- mostly frozen from two huge batches within the last few weeks- this may be a stupid question, but- if I make the soup and want to freeze half, is it ok to re-freeze the bone broth? I guess I’ve never thought about it before… thanks for any insight! xx Kara

    • ashley

      Hello Kara, thanks for writing. It’s fine to re-freeze it. Each time you freeze and thaw it out it will loose a bit of its nutrient content but it’s not that big of a deal at all. Best to make it yourself like you are doing and freeze it! If possible freeze in smaller containers so when you pull some out you use it all. Wishing you a great week! xoa

  • Kat

    Thank you Ashkey for this great recipe! I made chicken bone broth with the leftover bones from cooking a chicken in the crockpot and this was a great way to use it! I added chopped kale at the end and cooked chicken from crockpot chicken and it was a great addition. I also didn’t have access to fresh corn cobs so I used frozen organic corn but I’m sure fresh corn cobs will give it an even more amazing flavor! I love your blog and really appreciate it.

    • Kat

      Sorry…….Ashley! Didn’t notice my misspell until after!

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