Corn Potage
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This corn potage is one of my favorite comfort soups to make on busy weeknights because it comes together in just an hour. The beauty of this recipe is how forgiving it is with ingredients you likely already have at home, making it wonderfully budget friendly. Sweet corn kernels are packed with antioxidants and fiber, which makes this creamy soup feel indulgent while still being genuinely nourishing. The combination of roasted vegetables creates a naturally rich, velvety texture that doesn't require any fancy techniques. Just chop, simmer, and blend, and you'll have a restaurant quality soup that tastes like pure comfort.
Ella x
Ingredients
- 500 gcorn kernels
- 1 kgonion
- 3 clovesgarlic
- 2 kgcarrots
- 1 kgpotatoes
- 1 Lchicken broth
- 150 mlheavy cream
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 1 sprigthyme
- 2 leafbay leaves
Detail level
Instructions
- 1
Heat oil in a large pot over medium heat. Add the onion, garlic, carrots, and potatoes. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes.
- 2
Add the corn kernels, chicken broth, salt, pepper, thyme, and bay leaves. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
- 3
Use an immersion blender to puree the soup until smooth. Alternatively, let it cool and puree it in a blender or food processor.
- 4
Stir in the heavy cream and cook for an additional 2-3 minutes, or until heated through.
- 5
Taste and adjust the seasoning as needed. Serve hot, garnished with additional thyme if desired.
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