Whole30 Sweet Corn Soup
Indulge in the creamy, flavorful goodness of Whole30 Sweet Corn Soup, a perfectly comforting dish that's both wholesome and compliant with your clean-eating goals. This dairy-free recipe features the natural sweetness of Whole30-compliant frozen corn, balanced with aromatic garlic and yellow onion, and enriched with velvety full-fat coconut milk. A hint of smoked paprika lends depth, while ghee adds a rich, buttery touch to the base. The soup is simmered in chicken or vegetable broth until the flavors meld together, then blended to your preferred texture—smooth and silky or delightfully chunky. Garnish each bowl with fresh chives or green onions and a squeeze of lime for a bright finish. Ready in just 35 minutes and packed with flavor, this sweet corn soup is an irresistible addition to your Whole30 meal plan! Perfect for chilly evenings or anytime you need a bowl of cozy comfort.
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Recipe Information
Ingredients
- 4 cups Frozen corn (Whole30-compliant)
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 1 cup Coconut milk (unsweetened, full-fat)
- 3 cups Chicken broth (or vegetable broth, Whole30-compliant)
- 2 tablespoons Ghee
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Smoked paprika
- 2 tablespoons, chopped (for garnish) Chives or green onions
- 1 tablespoon (for garnish) Optional: Fresh lime juice
Instructions
In a large soup pot, melt the ghee over medium heat.
Add the diced yellow onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
Add the frozen corn, chicken (or vegetable) broth, sea salt, black pepper, and smoked paprika. Stir to combine and bring the mixture to a gentle boil.
Lower the heat to a simmer and cook for 15-20 minutes, or until the corn is tender and the flavors have melded together.
Using an immersion blender, puree the soup in the pot until it reaches your desired consistency. For a smoother texture, blend thoroughly; for a chunkier soup, leave some corn kernels intact.
Stir in the coconut milk and let the soup heat through for another 2-3 minutes, but do not bring it to a boil.
Taste and adjust seasoning as needed, adding more salt or pepper if desired.
Ladle the soup into bowls and garnish with chopped chives or green onions. Add a squeeze of fresh lime juice if desired for a bright, tangy finish.
Serve hot and enjoy your Whole30-compliant sweet corn soup!
Nutrition Facts
Calories |
1612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.6 g | 124% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 5068 mg | 220% | |
| Total Carbohydrate | 184.2 g | 67% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 63.4 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3190 mg | 68% | |
*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.
