Creamy Corn Soup Recipe
This vegetarian corn soup is a comforting bowl of creamy goodness. If you are looking for an alternative to corn chowder, then I highly recommend trying this creamy, gluten-free, vegetarian version of corn soup.
Servings: 4
Calories: 278kcal
Equipment
- Saucepan
- Blender
Ingredients
- 2 ears of corn (corn on cob)
- 4 tablespoon butter or olive oil
- 1 tablespoon finely minced garlic
- 1 teaspoon thyme
- 2 tablespoon celery stalk, finely chopped
- ½ Cup onion, chopped
- 1 Cup potato, peeled and diced
- 6 Cup water
- 2 teaspoon Salt
- 1 teaspoon black pepper
- ¼ Cup cream
Ingredients For Garnish:
- 2 tablespoon green onion
- 2 tablespoon buttered corn
- 2 tablespoon cream
Instructions
- Cut the corn kernels off the cob. Collect the corn kernels in a bowl. Cut the corn cob into two halves (4 pieces in total). Keep them aside to add to the soup later.
- Heat butter in a saucepan. Add garlic, celery, onion, and fry for 1 - 2 minutes to release the aroma of the ingredients and infuse their flavor into the butter.
- Add diced potato, thyme, and corn kernels. Saute them for 5 - 6 minutes.
- Add water, salt, and give the soup a good stir. Gently place the cob in the soup. Simmer the soup over low heat for 20 - 25 minutes. Discard the scum/foam floating on top of the soup gently using a ladle. Cover and simmer the soup over low heat for 15 - 20 minutes or till corn and potatoes are tender.
- Transfer the soup to a blender or using an immersion blender grind it to a smooth consistency. If the soup is too hot to handle, wait for a few minutes. Using a sieve filter the blended soup, discard the corn pulp, and transfer back the creamy soup to the saucepan. Turn on the heat to the lowest setting.
- Add cream. Season with salt, pepper according to taste, and stir to combine. Simmer the corn soup for 5 - 6 minutes. Turn off the heat.
- Garnish corn soup with green onion, roasted corn, and cream.
- Serve creamy corn soup warm with bread.
Video
Notes
- If you are using frozen corn for this soup recipe. Then add vegetable stock instead of water.
- The corn soup becomes thick after a few hours or after storing in the refrigerator. While reheating, add little cream or stock, and simmer over low heat.
- You can store this soup in the refrigerator for 1 week.
Nutrition
Calories: 278kcal | Carbohydrates: 23g | Protein: 4g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 1336mg | Potassium: 447mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1009IU | Vitamin C: 18mg | Calcium: 54mg | Iron: 1mg