Creamy Corn Soup
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This creamy corn soup is one of my go to comfort dishes because it comes together in just under an hour and uses simple ingredients you probably already have. The corn provides natural sweetness and tons of fiber, which keeps you satisfied and supports digestion. What I love most is how forgiving this recipe is: you can use frozen corn if fresh isn't available, and the whole process is straightforward enough that even a beginner cook can nail it. The buttery, velvety texture comes from a basic roux and heavy cream, creating something that tastes like you spent hours in the kitchen when really it only takes about 35 minutes of cooking.
Ella x
Ingredients
- 600 gcorn
- 300 gpotatoes
- 100 gonions
- 6 clovesgarlic
- 4 gsalt
- 2 gpepper
- 50 gbutter
- 20 gall-purpose flour
- 1000 mlchicken broth
- 200 mlheavy cream
Detail level
Instructions
- 1
Heat the butter in a large pot over medium heat.
Tip: Use a heavy-bottomed pot for even heat distribution.
- 2
Add the onions and garlic and cook until softened, about 5 minutes.
Tip: Stir occasionally to prevent burning.
- 3
Add the corn, potatoes, salt, and pepper, and cook for 5 minutes.
Tip: Stir occasionally to prevent burning.
- 4
Sprinkle the flour over the corn mixture and cook for 1 minute.
Tip: This will help thicken the soup.
- 5
Gradually add the chicken broth, whisking continuously.
Tip: Be careful not to let the soup boil.
- 6
Bring the soup to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes.
Tip: Stir occasionally to prevent scorching.
- 7
Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.
Tip: Be careful when blending hot soup.
- 8
Return the soup to the pot and add the heavy cream, stirring to combine.
Tip: This will give the soup a rich and creamy texture.
- 9
Season the soup with additional salt and pepper to taste.
Tip: Adjust to your liking.
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