Main course
Creamy Corn Soup Recipe
This creamy corn soup is built around fresh corn, simmered with potatoes, scallions, and garlic, then puréed until smooth. A swirl of heavy cream at the end brings it all together, making for a comforting bowl. It comes together in about thirty minutes, with most of that time spent simmering. You can use either fresh corn on the cob or frozen kernels here; if using frozen, no need to thaw them first. Cooled leftovers keep well in an airtight container in the fridge for up to 3 days.
33 minServes 4
Method
3 steps · 33 min total
- 01
Simmer the Soup Base
Combine the corn (either fresh off the cob or frozen kernels), 6 cups of water, 2 chicken stock cubes, 2 cloves of garlic, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, 2 tablespoons of cilantro, 1/2 cup of diced potatoes, and 1/2 cup of sliced scallions in a large pot. Bring everything to a boil over high heat.
Once boiling, reduce the heat to medium-low and let it simmer for about 4 minutes, or until the corn kernels are tender when you bite into one.
- 02
