Creamy Corn Soup
Looking for a comforting and satisfying soup to warm your soul? Look no further than this sumptuous Creamy Corn Soup recipe. With its rich texture and delicious flavor, this puréed corn soup is a delightful treat for any occasion. Whether you’re craving a cozy meal on a chilly evening or hosting a gathering with friends, this soup is sure to impress. Let’s dive into the details of this mouthwatering recipe and discover why it’s a must-try for any food enthusiast.
Who Will Love This Recipe?
This Creamy Corn Soup is perfect for anyone who appreciates the soothing warmth of a homemade soup. Whether you’re a seasoned chef or a novice cook, you’ll find joy in preparing and savoring this delightful dish. It’s also a fantastic option for those following a gluten-free or vegetarian diet, as the recipe can easily be adapted to suit various dietary preferences. Whether you’re serving it as a light lunch or as part of a multi-course dinner, this soup is sure to impress even the most discerning palates.
Kitchen Equipment You’ll Need
Before you embark on your culinary adventure, make sure you have the following kitchen equipment on hand:
- Large pot
- Large wooden spoon
- Immersion blender or traditional blender
These simple tools will help you create a smooth and velvety soup that’s as pleasing to the eyes as it is to the palate.
How to Store Leftovers
If you find yourself with leftovers (though it’s hard to imagine with a soup this delicious). It’s ok you can store them in an airtight container in the refrigerator for up to 3-4 days. Simply reheat the soup on the stovetop over low heat until warmed through, stirring occasionally to prevent sticking. You may need to add a splash of chicken broth or water to thin out the soup if it thickens upon refrigeration.
Food Pairings
While this Creamy Corn Soup is delicious on its own, you can elevate your dining experience by pairing it with complementary flavors and textures. Here are a few suggestions to inspire your culinary creativity:
- Crusty Bread: Serve slices of warm, crusty bread alongside the soup for dipping and sopping up every last bit of creamy goodness.
- Simple Salad: Balance out the richness of the soup with a light and refreshing salad tossed with a zesty vinaigrette.
- Grilled Shrimp: For an elegant twist, top each bowl of soup with a few grilled shrimp for a burst of flavor and protein.
Feel free to get creative and experiment with different pairings to find your perfect combination!
FAQs:
Q: Can I use canned corn instead of fresh or frozen? A: Yes, you can use canned corn if fresh or frozen corn isn’t available. Just be sure to rinse and drain the corn well to remove excess sodium.
Q: Can I make this soup ahead of time? A: Absolutely! This soup reheats beautifully, making it a great option for meal prep. Simply store any leftovers in the refrigerator and reheat as needed.
Q: Can I make this soup vegan? A: Yes, you can easily make this soup vegan by using vegan butter, vegetable broth, and dairy-free heavy cream substitutes.
Share the Love
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Creamy Corn Soup
Equipment
- Large pot
- Large wooden spoon
- Immersion blender or traditional blende
Ingredients
For the Corn Soup:
- 3 tablespoons butter
- 1 large yellow potato peeled and diced (approximately 9-10 ounces whole or 1 ½ cups diced)
- ½ cup chopped onion white or yellow
- 3 cloves garlic minced
- 3 cups low-sodium chicken broth
- 5 cups corn kernels divided (see Notes)
- 1 cup heavy cream at room temperature
- 1-2 tablespoons fresh lime juice juice from approximately 1 medium lime
- Salt to taste
- Freshly cracked black pepper to taste
Serving Suggestions (All Optional):
- Chopped fresh chives or chopped fresh cilantro
- Lime wedges
Instructions
- Heat a large pot over medium heat. When the pot is warm, add butter and let it melt, swirling the pot occasionally to distribute the butter across the surface.
- Once the butter is melted but not yet browned or bubbling, add the diced potatoes, chopped onions, and minced garlic. Stir to incorporate, then simmer the vegetables for 5 to 6 minutes or until the onions are very soft and the potatoes begin to soften. Stir the vegetables occasionally to prevent sticking.
- Once the onions have softened, add the chicken broth and 4 cups of corn kernels (see Notes). Stir to incorporate, making sure to scrape up any bits of onion or garlic that may be stuck to the bottom of the pot.
- Increase the heat to medium-high and bring the liquid to a boil. Once the liquid begins to boil, immediately reduce the heat to medium-low and simmer, uncovered, for 10 to 12 minutes or until the potatoes and corn are tender.
- When the corn and potatoes are ready, carefully remove the pot from the heat and let the mixture cool slightly. Insert an immersion blender into the pot and purée the ingredients until the mixture is completely smooth. See Notes below if using a traditional blender.
- Once the soup is smooth, add the heavy cream and stir until fully incorporated.
- Return the pot to medium-low heat and stir in the remaining 1 cup of corn kernels and lime juice. Season with salt and pepper to taste. Simmer for 5 minutes or until the corn kernels are tender.
- Divide the soup into preferred portions. Top with chopped chives or cilantro if desired and serve warm with lime wedges (optional).