Guide To Make Corn Soup Simple

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Corn soup is a quintessential comfort food, perfect for a chilly day or a light and satisfying meal. It’s surprisingly simple to make, and this guide will walk you through everything you need to know, from gathering ingredients to serving a delicious bowl of sunshine.

Ingredients (serves 4-6)

Sweet Corn Soup
Sweet Corn Soup

2 tablespoons unsalted butter

  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 4 cups frozen corn kernels (thawed or drained)
  • 2 cups chopped russet potatoes (peeled)
  • 1 cup heavy cream (or milk for a lighter option)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish, optional)

  • Directions

    1. Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute, allowing the aroma to release.

    2. Pour in the chicken broth and bring to a boil. Once boiling, reduce heat to simmer and add the chopped potatoes. Cook for 10-12 minutes, or until the potatoes are tender when pierced with a fork.

    3. Add the thawed or drained corn kernels and simmer for another 5 minutes.

    4. Using an immersion blender or a blender in batches, carefully puree the soup until it reaches your desired consistency. You can leave it slightly chunky for a more rustic texture or blend it completely smooth.

    5. Return the soup to the pot and stir in the heavy cream (or milk) along with the dried thyme and rosemary. Season generously with salt and freshly ground black pepper to taste. Heat through for another minute or two, allowing the flavors to meld.

    6. Serve hot, garnished with a sprinkle of chopped fresh parsley (optional). Enjoy with crusty bread or a side salad.

    Nutrition Facts (per serving)

    This is an approximate estimation based on the ingredients listed. Values may vary depending on specific brands and serving sizes.

    Calories: 350-400

  • Fat: 15-20g (saturated fat: 8-10g)
  • Cholesterol: 50mg
  • Sodium: 400-500mg (depending on the chicken broth)
  • Carbohydrates: 35-40g (fiber: 5-7g, sugar: 5-10g)
  • Protein: 10-15g

  • Conclusion

    This classic corn soup recipe is a crowd-pleaser, offering a delightful balance of creamy texture, sweet corn flavor, and savory notes. It’s easily customizable based on your preferences – add a pinch of cayenne pepper for a kick, use vegetable broth for a vegan option, or throw in some shredded cooked chicken for extra protein.

    Frequently Asked Questions (FAQs)

    1. Can I use fresh corn instead of frozen? Absolutely! Use about 4 cups of fresh corn kernels, cut straight from the cob. Adjust cooking time slightly, simmering the fresh corn for a few minutes longer than the frozen variety.

    2. How can I thicken the soup further? If you prefer a thicker consistency, mash about 1/4 cup of cooked potatoes before blending the soup. You can also add a cornstarch slurry (mix 1 tablespoon cornstarch with 2 tablespoons cold water) and stir it into the soup while simmering until thickened.

    3. What are some good toppings for corn soup? Chopped fresh chives, crumbled bacon, shredded cheddar cheese, or a dollop of sour cream are all excellent choices for adding flavor and texture.

    4. Can I make this soup in advance? Yes! This corn soup reheats well. Let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of broth or milk if needed to thin the consistency.

    5. Is corn soup healthy? Corn soup can be a part of a healthy diet. It provides essential vitamins and minerals, along with fiber and protein. However, keep in mind the sodium content, especially if you’re watching your salt intake. Opt for low-sodium chicken broth and adjust the added salt to your taste.