Creamy Corn Soup
Rich, creamy, and deliciously satisfying, this puréed corn soup is made with simple ingredients and can be enjoyed year-round!
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).
Notes
Corn Kernels: Fresh or frozen-then-defrosted corn kernels are preferred for this soup. Canned corn will work, but be sure to rinse it well and drain it completely to remove excess sodium. Texture: If you prefer not to have any whole corn kernels in your soup, add all 5 cups of corn to the pot in Step 3, rather than only adding in 4 cups. Blending Hot Liquids in a Traditional Blender: Fill the blender no more than halfway and let the mixture cool slightly before blending. Always blend hot liquids with the center cap of the blender lid removed and cover with a dish towel to prevent splashing.