Creamy Corn Soup

This Creamy Corn Soup uses whole ears of corn to flavour the stock before the kernels are blended into a smooth, velvety soup with potato, cream and a touch of chilli. It's simple to make, deeply comforting and packed with sweet corn flavour.

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Course: Soup, Vegetarian

Cuisine: Western

Diet: corn, cream, potatoes, stock

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Author: Eff | Food Daydreaming

Equipment

Ingredients

1 tablespoon olive oil
1 onion, chopped
1 potato, chopped
1 chilli, chopped
3 corn cobs, husks and silk removed
1 litre stock
300 ml heavy cream
Chopped fresh chives and extra cream to serve, optional

Instructions

In a dutch oven or large soup pot with a lid, heat the oil over medium heat. Add the chopped onion, potato and chilli. Saute for 5-7 minutes, until just starting to sweat. Add the corn cobs and the vegetable stock. Put the lid half on and simmer on medium-low heat for 25-30 minutes, or until the potatoes and corn kernels have softened.
1 tablespoon olive oil, 1 onion, 1 potato, 1 chilli, 3 corn cobs, 1 litre stock
Remove the corn cobs from the pot, and using a sharp knife, carefully slice off the kernels. Return the kernels to the potato mixture in the pot.
Using an immersion blender or a blender, blend the soup until smooth.
Lower the heat and add the cream, mixing well, and cook until heated through again.
300 ml heavy cream
Serve with an extra drizzle of cream and fresh chives, bread, or even prawn toast!
Chopped fresh chives and extra cream to serve

Cook along with me

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Nutrition