Cream of Corn Soup
Indulge in the comforting warmth of Cream of Corn Soup, a luscious, velvety dish that's perfect for any season. Bursting with the naturally sweet flavor of fresh or frozen corn and enriched with creamy heavy cream, this hearty soup is delicately seasoned with aromatic thyme, garlic, and a hint of onion. The recipe uses a simple roux to create its signature silky texture, while a blend of chicken or vegetable broth enhances the savory depth. Whether you prefer it chunky or smooth, this versatile soup blends beautifully for a refined finish. Garnished with fresh parsley, this easy-to-make recipe is ready in just 45 minutes and serves four, making it ideal for cozy gatherings or weeknight dinners. Keywords: Cream of Corn Soup, corn soup recipe, creamy soup, comfort food, easy soup recipe.
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Recipe Information
Ingredients
- 4 cups fresh corn kernels (or frozen)
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 1 teaspoon sugar (optional, to taste)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large pot, melt the butter over medium heat.
Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly to create a roux.
Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps.
Add the corn kernels, salt, black pepper, and fresh thyme leaves to the pot, stirring to combine.
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld.
If a smoother texture is desired, use an immersion blender to puree the soup directly in the pot, or blend in batches in a stand blender and return to the pot.
Stir in the heavy cream and adjust seasoning with additional salt, pepper, or sugar if needed.
Allow the soup to simmer for another 5 minutes to heat through, but do not let it boil.
Serve hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
1891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.8 g | 148% | |
| Saturated Fat | 64.1 g | 320% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 6010 mg | 261% | |
| Total Carbohydrate | 186.9 g | 68% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 56.8 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2558 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
