Description
Creamy Corn Soup
Ingredients
4 cups corn kernels (fresh, frozen, or canned)
2 medium potatoes (peeled and diced)
1 small onion (chopped)
3 cloves garlic (minced)
4 cups vegetable or chicken broth
1 cup heavy cream or milk
2 tablespoons butter
1 teaspoon dried thyme
Salt and pepper to taste
Fresh chives (chopped, for garnish)
Directions
Melt butter in a large pot over medium heat.
Add onion and garlic, cooking for 3-4 minutes until softened.
Stir in diced potatoes, corn, thyme, salt, and pepper.
Pour in the broth and bring to a boil. Reduce heat and simmer for 15-20 minutes until potatoes are tender.
Blend half of the soup with an immersion blender (or transfer to a blender) for a creamy texture, leaving some chunks.
Stir in the heavy cream and simmer for another 5 minutes.
Garnish with chopped chives and serve hot with crusty bread.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 320 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect soup every time. First, ensure all vegetables are prepped. In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes. Do not let the garlic brown. Next, add the diced potatoes, corn kernels, dried thyme, salt, and pepper. Stir to coat everything in the butter and cook for 2 minutes. Pour in the broth, ensuring it just covers the vegetables. Bring to a rolling boil, then immediately reduce the heat to a gentle simmer. Cover and cook for 15-20 minutes, or until the potatoes are fork-tender.
Now, for the texture: using an immersion blender directly in the pot, pulse several times to blend roughly half of the soup. Aim for a creamy base with plenty of whole corn and potato chunks. If using a countertop blender, transfer only half of the soup, blend until smooth, and return it to the pot. Finally, stir in the heavy cream or milk. Warm the soup over low heat for another 5 minutes, but do not let it boil after adding the cream. Adjust seasoning with salt and pepper.
Serving Suggestions
This versatile soup pairs beautifully with various toppings and sides. Serve it hot in deep bowls. Garnish with fresh chopped chives, a dollop of sour cream, crispy crumbled bacon, or a sprinkle of smoked paprika. For a complete meal, accompany it with a side of crusty artisan bread for dipping, a simple green salad with a tangy vinaigrette, or a sharp cheddar grilled cheese sandwich.
How-to Summary
Sauté onion and garlic in butter. Add potatoes, corn, thyme, and broth. Simmer until potatoes are tender. Partially blend the soup for a creamy texture with chunks. Stir in cream, warm through, and season. Garnish and serve.
Frequently Asked Questions
Can I make this soup dairy-free? Absolutely. Substitute the butter with olive oil and replace the heavy cream with full-fat coconut milk or a plain, unsweetened dairy-free creamer for a rich, creamy result.
How do I store and reheat leftovers? Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring frequently. Avoid boiling to prevent the cream from separating.
Can I use canned corn? Yes, drained canned corn works well in a pinch. For the best flavor, consider using fire-roasted canned corn. Fresh or frozen corn will provide a slightly sweeter, fresher taste.
My soup is too thick. How can I thin it? Simply add more broth, a little at a time, until you reach your desired consistency. You can also use water or milk. Reheat and adjust seasoning after thinning.
Is this soup freezer-friendly? It can be frozen, but for best texture, freeze it before adding the cream. Thaw overnight in the fridge, reheat on the stove, and then stir in the cream just before serving.
Common Mistakes to Avoid
- Over-blending: Blending the entire soup creates a uniform purée. For the ideal texture, only blend half to maintain pleasant chunks.
- Boiling after adding cream: High heat can cause the dairy to curdle or separate. Always simmer gently after incorporating the cream.
- Underseasoning: Potatoes and corn absorb salt. Season in layers—when adding vegetables and again at the end—to build a well-rounded flavor.
- Rushing the sauté: Allowing the onion and garlic to soften properly without browning builds a crucial flavor foundation. Don’t skip this step.
Conclusion
This creamy corn soup is the epitome of simple, satisfying comfort food. With its flexible ingredients and straightforward method, it’s a reliable recipe for any night of the week. By following the step-by-step guide and avoiding common pitfalls, you’ll create a velvety, flavorful soup that’s both nourishing and indulgent. Perfect for a cozy dinner, it’s sure to become a cherished staple in your home cooking repertoire.