Creamy Corn Soup
A velvety, golden soup that captures the essence of sweet summer corn in every comforting spoonful.
Ingredients
- •4 cups fresh or frozen corn kernels
- •2 tablespoons unsalted butter
- •1 medium yellow onion, finely diced
- •2 cloves garlic, minced
- •3 cups vegetable broth
- •1 cup heavy cream
- •1/2 teaspoon smoked paprika
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
- •2 tablespoons fresh chives, finely chopped for garnish
Instructions
- 1
Melt the butter in a large pot over medium heat and add the diced onion, cooking until translucent and soft, about 5 minutes.
- 2
Stir in the minced garlic and cook for another minute until fragrant, being careful not to brown it.
- 3
Add the corn kernels to the pot and sauté for 5 minutes to release their natural sweetness.
- 4
Pour in the vegetable broth, bring to a gentle boil, then reduce the heat and simmer for 10 minutes.
- 5
Use an immersion blender to process the soup until smooth, or transfer to a standard blender in batches, being careful with the hot liquid.
- 6
Return the soup to the pot, stir in the heavy cream, smoked paprika, salt, and pepper, and simmer for an additional 5 minutes to allow the flavors to meld.
- 7
Taste and adjust seasoning if necessary, then serve hot, garnished with fresh chives.
💡 Chef tips
- For a deeper flavor, roast the corn on the cob before cutting the kernels off to add a subtle smoky char to the soup.
- If you prefer a rustic texture, blend only half of the soup and leave the rest chunky for a nice contrast.
- This soup stores beautifully in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.
✅ How it should turn out
The finished soup should be a vibrant, pale yellow color with a silky, luxurious texture and a sweet, savory aroma that tastes deeply of fresh corn.