Creamy Corn Soup Recipes

CREAMY CORN SOUP

Steps:

• Combine onion, celery, butter, and garlic in a saucepan. Cook over medium heat until onion softens, about 4 minutes.
• Add flour and thyme. Cook 1 minute more. Stir in corn and potatoes.
• Add broth, cream, salt, and pepper. Simmer 15-20 minutes uncovered or until potatoes are tender.
• Garnish with chives and serve warm.

CREAM OF CORN SOUP

Steps:

• Heat olive oil in a pot over medium-high heat. Saute corn and shallots in the hot oil until soft, about 5 minutes. Add vegetable broth and cream, reduce heat to low, and cook for 20 minutes.
• Remove 6 tablespoons of corn from the soup and set aside.
• Puree the soup in an electric blender or by using an immersion blender; pass through a sieve back into the pot.
• Season soup with cayenne pepper and sea salt. Add the reserved corn kernels back to the soup and bring to a boil again briefly.
• Divide the soup among four bowls and drizzle with chili oil.

CREAMY CORN SOUP

Steps:

• On medium-high heat, add butter to a large saucepan and saute onion, celery and flour until onion is translucent. Add the corn and saute for an additional 4 minutes.
• At this point, the mixture can be covered and refrigerated and finished at a later date.
• When ready to serve, add the cream and half and half, and return to the stovetop over a medium-high heat, stirring constantly. Add the parsley, and salt and pepper according to taste.
• Transfer the soup mixture to a blender or food processor and puree until smooth.
• Strain the soup mixture to remove all the corn husks, return to the saucepan and heat gently on the stovetop stirring constantly until heated through.
• Serve with a garnish of fresh parsley.