Corn is a staple in many households, whether you prefer it in the form of corn on the cob, cornbread, or soup. And if you’re a fan of corn soup, then you’re in luck because I have not one, but two delicious recipes to share with you!
First up is a recipe for corn soup from Albion Cooks. This soup is perfect for a quick and easy lunch or dinner, and it’s sure to satisfy your craving for something warm and comforting. Here’s what you’ll need:
Ingredients:
- 2 cups corn kernels (fresh or frozen)
- 1 tablespoon butter
- 1 onion, chopped
- 1 garlic clove, minced
- 4 cups vegetable broth
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
To make the soup, start by melting the butter in a large pot over medium heat. Add the onion and garlic, and cook until soft and translucent, about 5 minutes. Add the corn kernels, vegetable broth, cumin, smoked paprika, chili powder, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let simmer for 15-20 minutes.
Once the soup has simmered, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can transfer the soup to a blender and puree it in batches. Once the soup is smooth, stir in the heavy cream and let simmer for an additional 5 minutes, until heated through.
Serve the soup hot, garnished with a dollop of sour cream or chopped fresh herbs if desired. This soup pairs well with a crusty baguette or a grilled cheese sandwich for a heartier meal.
Easy Corn Soup from Open Kitchen Concept
If you’re looking for a slightly different take on corn soup, try this recipe from Open Kitchen Concept. This soup is still easy to make, but it has a bit of a twist with the addition of potatoes and turmeric. Here’s what you’ll need:
- 2 cups corn kernels (fresh or frozen)
- 2 large potatoes, peeled and diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
To make the soup, start by sautéing the onion and garlic in a large pot over medium heat until soft and translucent, about 5 minutes. Add the corn kernels, potatoes, chicken or vegetable broth, turmeric, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let simmer for 15-20 minutes, until the potatoes are fork-tender.
Once the potatoes are cooked through, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can transfer the soup to a blender and puree it in batches. Once the soup is smooth, stir in the heavy cream and let simmer for an additional 5 minutes, until heated through.
Serve the soup hot, garnished with a sprinkle of chopped fresh parsley or chives if desired. This soup is also delicious topped with crumbled bacon or shredded cheese.
FAQs about Corn Soup
Q: Can I use canned corn instead of fresh or frozen corn in these recipes?
A: Yes, you can use canned corn in these recipes, but the flavor and texture will be slightly different.
Q: Can I make these recipes vegan?
A: Yes, you can make both of these recipes vegan by using vegetable broth instead of chicken broth and omitting the heavy cream. You can also use a non-dairy milk or cream substitute if desired.
Q: Can I freeze corn soup?
A: Yes, you can freeze corn soup for up to 2-3 months. However, the texture may change slightly after thawing and reheating.
Corn Soup Recipe Video Tutorial
If you prefer watching recipes over reading, check out this video tutorial on how to make corn soup:
Recommended Product
If you’re a fan of corn soup and want to make it at home more often, I highly recommend investing in an immersion blender. It makes pureeing soups a breeze and is much easier to clean than a traditional blender. I personally use and love the [link https://amzn.to/3lr1RSn immersion blender].
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