Deliciously Creamy Corn Soup You'll Want to Make Today
This Creamy Corn Soup is a comforting dish that combines sweet corn with rich cream for a quick and nourishing meal.
Equipment
- - Large pot
- immersion blender
Ingredients
For the Soup Base
- 4 tablespoons butter adds a rich flavor
- 1 large yellow potato or russet potato
- 1 cup chopped onion or shallots for a sweeter taste
- 2 cloves garlic minced
For the Liquid Gold
- 4 cups low-sodium chicken broth or vegetable broth
- 5 cups corn kernels fresh, frozen, or canned
- 1 cup heavy cream or half-and-half
For the Finishing Touch
- 2 tablespoons fresh lime juice adjust to taste
- to taste salt for seasoning
- to taste freshly cracked black pepper for spiciness
Instructions
How to Make Creamy Corn Soup
- Heat a large pot over medium heat. Add the butter and let it melt, swirling the pot occasionally.
- Once the butter is melted but not browned, add the diced potatoes, chopped onions, and minced garlic. Stir well and simmer for about 5 to 6 minutes.
- Pour in the chicken broth and 4 cups of corn kernels. Stir to combine.
- Increase the heat to medium-high and bring the mixture to a gentle boil. Reduce the heat and simmer for 10 to 12 minutes.
- Carefully remove the pot from the heat and let it cool slightly. Use an immersion blender to purée until smooth.
- Stir in the heavy cream, mixing until fully blended.
- Return the pot to medium-low heat and add the remaining corn and fresh lime juice. Season with salt and pepper.
- Divide the soup into bowls and garnish with chopped herbs if desired. Enjoy warm!
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop.