Creamy Corn Soup
Indulge in the velvety richness of Creamy Corn Soup, a comforting and flavorful dish that celebrates the natural sweetness of fresh corn. This quick and easy recipe combines butter-sautéed onions and garlic with tender corn kernels simmered in vegetable broth, creating a silky base that's blended to perfection. A splash of heavy cream adds luxurious depth, while thyme and a dash of black pepper enhance the savory notes. Ready in just 35 minutes, this soup is the perfect way to warm up on a chilly evening or impress guests with a stunning starter. Garnish with vibrant chives for a touch of elegance and serve piping hot for a bowl of pure comfort. Perfect for weeknight dinners or special occasions, Creamy Corn Soup is a must-try recipe for lovers of fresh, seasonal flavors.
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Recipe Information
Ingredients
- 3 cups fresh corn kernels (about 4 ears of corn)
- 2 tablespoons unsalted butter
- 1 unit medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 teaspoon fresh thyme leaves
- 2 tablespoons chopped chives for garnish (optional)
Instructions
Shuck the corn and remove the kernels using a sharp knife. You should have about 3 cups of kernels. Set aside.
In a large pot, melt the unsalted butter over medium heat.
Add the finely chopped onion and garlic to the pot. Sauté until the onion becomes translucent, about 5 minutes.
Add the corn kernels to the pot and stir to combine.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to a simmer and cook for 15 minutes, until the corn is tender.
Remove the pot from heat and carefully blend the soup until smooth using an immersion blender. Alternatively, transfer the soup to a blender in batches, blending until smooth and then returning it to the pot.
Stir in the heavy cream, salt, black pepper, and fresh thyme leaves.
Taste the soup and adjust seasoning if necessary.
Reheat the soup gently over low heat if needed, but do not let it boil.
Serve the soup hot, garnished with chopped chives if desired.
Nutrition Facts
Calories |
1957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.3 g | 152% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 5896 mg | 256% | |
| Total Carbohydrate | 191.2 g | 70% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 42.7 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3100 mg | 66% | |
*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.
