Velvet Corn Soup
Indulge in the creamy, comforting goodness of Velvet Corn Soup, a luscious blend of sweet corn, aromatic garlic, and savory onion, all simmered in rich chicken or vegetable stock. This silky-smooth soup is elevated with a splash of heavy cream for an irresistibly velvety texture, while a hint of paprika and green onion garnish adds depth and color. Perfect for weeknight dinners or an elegant starter, this one-pot recipe is quick and effortless, requiring just 30 minutes from prep to table. Whether you’re using fresh, frozen, or canned corn, this hearty soup is a versatile and crowd-pleasing dish that pairs beautifully with crusty bread or crackers. Try it today for a heartwarming bowl of pure comfort!
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Recipe Information
Ingredients
- 3 cups corn kernels (fresh, frozen, or canned)
- 3 cups chicken or vegetable stock
- 1 cup heavy cream
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon sugar (optional, to taste)
- 2 tablespoons chopped green onions (optional, for garnish)
- 0.25 teaspoon paprika or smoked paprika (optional, for garnish)
Instructions
In a large saucepan, heat the butter over medium heat until melted.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
Add the corn kernels to the saucepan and stir to combine, cooking for 2-3 minutes to infuse the flavors.
Pour in the chicken or vegetable stock and bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes to allow the corn to fully cook and soften.
Using an immersion blender or a regular blender (in batches), carefully blend the soup until smooth and velvety. If using a standard blender, return the blended soup to the saucepan.
Stir in the heavy cream and season the soup with salt, black pepper, and sugar (if using) to taste.
In a small bowl, mix the cornstarch and water to create a slurry. Gradually stir the slurry into the soup and simmer for an additional 2-3 minutes to slightly thicken the soup.
Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with chopped green onions and a sprinkle of paprika or smoked paprika, if desired.
Serve the Velvet Corn Soup hot, accompanied by crusty bread or crackers for a complete meal.
Nutrition Facts
Calories |
1670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 5266 mg | 229% | |
| Total Carbohydrate | 141.3 g | 51% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 46.3 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 96 mg | 7% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2014 mg | 43% | |
*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.
