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
- •1 large Yukon Gold potato, peeled and diced into 1/2-inch cubes
- •3 cups vegetable broth
- •1 cup heavy cream
- •1/2 teaspoon smoked paprika
- •Salt and freshly cracked black pepper to taste
- •2 tablespoons fresh chives, finely chopped for garnish
Instructions
- 1
Melt the butter in a large pot over medium heat, then add the onion and cook until translucent, about 5 minutes.
- 2
Add the garlic and corn kernels, sautéing for another 3 minutes until the corn is fragrant.
- 3
Stir in the diced potatoes and vegetable broth, bringing the mixture to a gentle boil.
- 4
Reduce the heat to low, cover, and simmer for 15-20 minutes until the potatoes are fork-tender.
- 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 and smoked paprika, and heat through for 2 minutes without letting it boil.
- 7
Season generously with salt and pepper, then serve hot, garnished with fresh chives.
💡 Chef tips
- For a deeper flavor, roast the corn kernels in a dry pan until slightly charred before adding them to the soup.
- If you prefer a rustic texture, reserve half a cup of corn kernels before blending and stir them back into the soup at the end.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; thin with a splash of milk or broth when reheating.
✅ How it should turn out
The soup should have a vibrant golden color, a silky smooth consistency, and a rich, sweet corn flavor balanced by a subtle smoky finish.