Creamy Corn Soup
Sunshine is here to stay and juicy corn is at it's peak so why not slurp on some silky, smooth corn soup. It's creamy from the starch in the corn and potato - no need to add any dairy. It has a pleasant sweet corn flavor that begs to be topped with some red pepper coulis.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 8 people
- 2 tbsp olive oil extra virgin
- 1 medium onion chopped
- 1 1/2 tsp kosher salt
- 6 cups stock chicken or vegetable (1 1/2 quarts)
- 10 ears fresh corn kernels removed
- 1 small russet potato peeled and chopped
- roasted red pepper coulis for garnish
- onion sprouts optional
In a large pot, heat oil on medium. Add onions and salt. Sweat until onions soften (about 10 minutes) stirring often, to prevent browning.
Hold diced potato in a bowl covered with water to prevent browning. When onions are soft, add the stock, corn kernels, and potato. Cover with lid and bring to a boil (10 minutes). Look for steam to signal when to lower the heat. Continue to simmer on medium to medium-low heat for 20 minutes with the lid slightly ajar.
Puree in batches in a high speed blender until silky smooth. You can reserve some of the vegetables and add it back to the soup to keep some of the texture. Serve with red pepper coulis and garnish with onion sprouts if you can find them.
You can remove corn kernels by holding the cob vertically and using your knife to cut straight down.
Blending the soup is 1 option. You could use an immersion blender if you don't mind a chunkier texture. You could also add shrimp or scallops to make for a more substantial soup.
This recipe is adapted from a corn soup recipe from The Natural Gourmet Institute.
Serving: 8bowls | Calories: 159kcal | Carbohydrates: 28g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 1160mg | Potassium: 412mg | Fiber: 3g | Sugar: 9g | Vitamin A: 585IU | Vitamin C: 9.9mg | Calcium: 8mg | Iron: 0.8mg