White Corn and Rosemary Soup
Creamy, comforting, and infused with the earthy aroma of fresh rosemary, this White Corn and Rosemary Soup is the ultimate bowl of warmth. Made with sweet white corn, rich heavy cream, and a fragrant medley of sautéed onions, garlic, and rosemary, this soup delivers a harmonious blend of sweet and savory notes in every spoonful. The recipe’s velvety texture is achieved by blending the cooked corn and broth into a smooth, luscious consistency, perfect for a cozy dinner or an elegant starter. With just 45 minutes from prep to finish, it’s a quick yet gourmet option for weeknight meals or intimate gatherings. Garnish with a sprig of rosemary and a drizzle of olive oil for a sophisticated touch, and watch this wholesome recipe become a family favorite. Perfect for fans of herbaceous soups, seasonal flavors, and one-pot wonders!
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Recipe Information
Ingredients
- 4 cups white corn (fresh or frozen)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 teaspoon fresh rosemary, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 sprigs extra rosemary sprigs (for garnish)
- 1 tablespoon olive oil (optional, for drizzling)
Instructions
1. If using fresh corn, carefully remove the kernels from the cobs using a knife. If using frozen corn, allow it to thaw slightly before use.
2. In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent.
3. Stir in the minced garlic and chopped rosemary, cooking for an additional 1-2 minutes until fragrant.
4. Add the white corn kernels to the pot and stir well to combine with the aromatics.
5. Pour in the chicken or vegetable stock, ensuring the corn is fully submerged. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and cook for 15 minutes to allow the flavors to meld.
6. Remove the pot from heat and blend the soup until smooth. Use an immersion blender directly in the pot, or carefully transfer the soup to a countertop blender, blending in batches as needed. Return the blended soup to the pot.
7. Stir in the heavy cream, and season with salt and black pepper to taste. Reheat gently over low heat without bringing the soup to a boil.
8. Ladle the soup into bowls and garnish with a small rosemary sprig and a drizzle of olive oil, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1389 mg | 60% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 8.9 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 518 mg | 11% | |
*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.
