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Creamy Corn Soup

A warm, comforting creamy corn soup that highlights the sweet, buttery essence of fresh corn.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups fresh corn kernels about 6 ears of corn
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons butter
  • Salt and pepper to taste
  • 1 teaspoon smoked paprika optional
  • Fresh herbs for garnish like chives or parsley

Equipment

  • Large pot
  • Blender or immersion blender
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method
 

  1. Start by removing the kernels from the corn cobs.
  2. In a large pot, melt the butter over medium heat.
  3. Add the diced onion and cook until translucent, about 5 minutes.
  4. Stir in the minced garlic and cook for another minute.
  5. Mix in the corn kernels and sauté for 2-3 minutes.
  6. Add the vegetable broth and bring the mixture to a simmer.
  7. Once the soup has simmered for about 10 minutes, use a blender or immersion blender to puree the soup until smooth.
  8. Return the soup to the pot and stir in the heavy cream.
  9. Season with salt, pepper, and smoked paprika to taste.
  10. Serve hot, garnished with fresh herbs.

Notes

This soup is perfect for a quick weeknight dinner and can be frozen for meal prep.