Corn Soup Recipe
Creamed Corn Soup is a comforting and creamy soup made with sweet corn, cream, and simple ingredients. Ready in 30 minutes, it’s a warm, velvety dish perfect for any occasion.
Equipment
- Large pot
- Immersion blender or regular blender
- Wooden spoon
Ingredients
For the Soup:
- 4 cups sweet corn fresh or frozen
- 1 tablespoon butter
- 1 small onion chopped
- 2 cloves garlic minced
- 2 cups vegetable broth
- 1 cup whole milk
- 1/2 cup heavy cream
- Salt and pepper to taste
For Garnish:
- Chopped chives or parsley
Instructions
Sauté the Aromatics:
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and garlic, and sauté for 3-4 minutes until the onions become soft and translucent.
Add Corn and Broth:
- Add the sweet corn to the pot and sauté for 2 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat and let it simmer for 10 minutes.
Blend the Soup:
- Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a regular blender and blend until creamy.
- Return the blended soup to the pot.
Add Milk and Cream:
- Stir in the milk and heavy cream. Heat gently until warmed through, but do not let it boil.
- Season with salt and pepper to taste.
Serve:
- Ladle the soup into bowls and garnish with chopped chives or parsley.
- Serve hot with a side of crusty bread.
Notes
- Variation: Add cooked bacon bits for a smoky flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serving Tip: Serve the soup with a drizzle of cream on top for added richness.
