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Creamy Corn Soup Recipe

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4.2 from 1 review

This creamy corn soup is a comforting and smooth blend of sweet corn, tender potatoes, and aromatic garlic, enriched with heavy cream and brightened by fresh lime juice. Perfect as a warm starter or light meal, it incorporates fresh herbs for garnish and offers a delightful balance of flavors and textures.

Ingredients

Soup Base

  • 3 tablespoons butter
  • 1 large yellow potato, peeled and diced (approximately 9-10 ounces or 1 ½ cups diced)
  • ½ cup chopped onion (white or yellow)
  • 3 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 4 cups corn kernels

Finishing Ingredients

  • 1 cup heavy cream, at room temperature
  • 1-2 tablespoons fresh lime juice (juice from approximately 1 medium lime)
  • 1 cup corn kernels (for adding at the end)
  • Salt, to taste
  • Freshly cracked black pepper, to taste

Garnish

  • Chopped fresh chives or chopped fresh cilantro
  • Lime wedges (optional)

Instructions

  1. Heat Butter: Heat a large pot over medium heat. Add butter and allow it to melt, swirling the pot occasionally to coat the bottom evenly without browning the butter.
  2. Sauté Vegetables: When the butter is melted and not yet bubbling, add diced potatoes, chopped onions, and minced garlic. Stir to combine and simmer for 5 to 6 minutes until onions are very soft and potatoes start to soften. Stir occasionally to avoid sticking.
  3. Add Broth and Corn: Add chicken broth and 4 cups of corn kernels to the pot. Stir well, scraping up any browned bits from the bottom to incorporate all flavors.
  4. Simmer: Increase heat to medium-high to bring the mixture to a boil, then immediately reduce to medium-low and simmer uncovered for 10 to 12 minutes or until potatoes and corn are tender.
  5. Puree the Soup: Remove the pot from heat and let it cool slightly. Using an immersion blender, puree the soup until completely smooth. If using a traditional blender, puree the soup in batches, then return it to the pot.
  6. Add Cream: Stir in the heavy cream until fully incorporated, returning the pot to medium-low heat.
  7. Finish Soup: Add the remaining 1 cup corn kernels and fresh lime juice. Season with salt and freshly cracked black pepper to taste. Simmer for an additional 5 minutes or until the corn kernels are tender.
  8. Serve: Divide the soup into bowls, garnish with chopped fresh chives or cilantro, and serve warm with lime wedges on the side, if desired.

Notes

  • You can use fresh, frozen, or canned corn kernels, but fresh or frozen will provide the best texture and flavor. Reserve some corn for adding at the end for added texture.
  • If using a traditional blender, puree the soup in batches to avoid spills and ensure smooth consistency.
  • Adjust lime juice according to your taste preference for acidity and brightness.
  • This soup can be made vegetarian by substituting vegetable broth for chicken broth.

Find it online: https://dishcooks.com/creamy-corn-soup-recipe/