Creamed Corn Soup Recipe

Creamed Corn Soup is a delightful, velvety soup that brings out the natural sweetness of corn combined with the richness of cream. It's perfect for a cozy evening meal or as a light appetizer, and it pairs well with crusty bread or a side salad. This recipe is easy to prepare, requiring minimal ingredients and delivering maximum flavor in every spoonful.

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Prep Time 10

Cook Time 20

Total Time 30

Course Appetizer, Main Course

Cuisine Chinese, Sichuan Cuisine

Servings 4 People

Calories 210 kcal

Equipment

Medium saucepan
Blender or immersion blender
Knife and cutting board
Measuring cups and spoons
Ladle

Ingredients

3 cups fresh or frozen corn kernels
1 small onion finely chopped
2 garlic cloves
2 cups vegetable broth (or chicken broth)
1 cup heavy cream (or milk for a lighter version)
2 tbsp unsalted butter
1 tbsp olive oil
Salt and pepper to taste
1 tsp sugar
Fresh herbs for garnish optional

Instructions

1. Prepare the base: In a medium saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
2. Cook the corn: Add the corn kernels to the pan and cook for 3-4 minutes, stirring occasionally, until the corn is softened.
3. Add the broth: Pour in the vegetable (or chicken) broth and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes to allow the flavors to meld together.
4. Blend the soup: Remove from heat and use a blender or immersion blender to blend the soup until smooth. For a chunkier texture, you can blend only half of the mixture and leave some corn kernels whole.
5. Add cream and season: Stir in the heavy cream and season with salt, pepper, and sugar if needed. Simmer for another 2 minutes to heat through.
6. Serve: Ladle the creamed corn soup into bowls and garnish with fresh herbs or a drizzle of cream for extra richness.

Notes

For a lighter version, substitute heavy cream with milk or a non-dairy alternative like coconut milk for a different flavor twist.
This soup stores well and can be kept in the fridge for up to 3 days. Reheat gently over low heat.