A popular comfort food that cuts across cultural and culinary boundaries is corn soup. It’s a favorite among all ages because of its sweet, savory flavor and rich, creamy texture. Whether it’s a special occasion or a cosy family dinner, this traditional corn soup recipe is ideal.
Made with easy-to-prepare, whole foods, this soup is delicious as well as simple to make. Now let’s explore the methods and advice for making a delicious bowl of traditional corn soup.
Ingredients
- 4 cups fresh corn kernels (about 6 ears of corn) or 4 cups frozen corn
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 cups vegetable broth or chicken broth
- 1 cup heavy cream or milk (for a lighter version)
- 1 medium potato, peeled and diced
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (adjust to taste)
- 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper (optional, for a spicy kick)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 2 tablespoons fresh chives, chopped (for garnish)
Appliances Required
- Large pot
- Spoon for stirring
- Bowl for beating the egg
How To Prepare
- First, remove the silk and husks from any fresh corn that you are using. Corn ears should be rinsed with cold water. Cut the kernels from the cob with a sharp knife. For the best flavor and yield, try to get as near to the cob as you can. If you are using frozen corn, thaw it at room temperature or in the microwave.
- Melt the butter and olive oil in a big pot over medium heat. Once the butter has melted and the oil is shimmering, add the chopped onion. Sauté the onion for about 5-7 minutes until it becomes translucent and fragrant. Add the minced garlic and cook for another 1-2 minutes, being careful not to burn it.
- Toss the diced potato in the pot with the butter and oil mixture, making sure to stir it thoroughly. Allow the potato to begin softening by cooking it for approximately five minutes. Add the corn kernels to the pot after that. Add the corn to the onion, garlic, and potato mixture and stir to mix.
- Make sure the vegetables are completely submerged as you pour in the vegetable or chicken broth. Elevate the temperature to a high point and allow the mixture to boil. After it comes to a boil, lower the heat to a simmer and cook the potatoes for 20 to 25 minutes, or until they are soft and the flavors have combined.
- Blend the soup with an immersion blender until it’s smooth. Only blend a portion of the soup, leaving some of the corn and potato pieces whole, if you like a chunkier texture. Carefully transfer the soup, in batches, to a conventional blender if you do not have an immersion blender. To prevent mishaps, make sure the steam can escape.
- Replacing the blended soup in the pot, set it back over low heat. Depending on how creamy you like your food, stir in the heavy cream or milk. Incorporate the cayenne pepper (if desired), paprika, black pepper, and salt. If necessary, adjust the seasonings by tasting them. Don’t let the soup boil; instead, let it warm through gently.
- Spoon hot corn soup into individual bowls. For a pop of color and extra freshness, sprinkle some fresh parsley and chives over each serving. For a full dinner, pair the soup with some crusty bread or a side salad.
Notes And Tips
1. Choosing the Corn
When fresh and sweet corn is in season, use it for maximum flavor. Frozen corn is a good substitute if fresh corn isn’t available. Steer clear of canned corn; it frequently lacks the vibrant flavor and texture that this soup requires.
2. Thickening the Soup
In this recipe, the potato thickens the soup naturally and gives it body. While the soup is simmering, you can add a slurry (one tablespoon cornstarch to two tablespoons cold water) if you’d like it even thicker.
3. Creamy Variations
Use coconut milk or another dairy-free cream alternative in place of the heavy cream for a dairy-free version. This will keep the classic recipe creamy and delicious but give it a distinctive twist.
4. Enhancing the Flavor
You might want to roast the corn before adding it to the soup for a deeper flavor. Just spread the kernels out on a baking sheet, toss them with a little olive oil, and roast them at 400°F (200°C) for 15 to 20 minutes, or until they are golden and beginning to caramelize.
5. Storing and Reheating
Corn soup keeps well in the refrigerator for up to three days when kept in an airtight container. Reheat the soup slowly over low heat, stirring from time to time. Add a splash of water or broth to the soup if it thickens too much in storage to get the right consistency.
6. Adding Protein
Add some cooked chicken, shrimp, or bacon to the soup for a heartier meal. These additions balance the corn’s savory and sweet flavors while also increasing its nutritional value.
Nutritional Values
| Nutrient | Amount |
| Calories | 200 kcal |
| Protein | 5 g |
| Fat | 10 g |
| Carbohydrates | 25 g |
| Sodium | 300 mg |
| Fibre | 3 g |
| Sugar | 6 g |
| Cholesterol | 50 mg |
| Saturated Fat | 6 g |
| Vitamin A | 500 IU |
| Vitamin C | 10 mg |
| Calcium | 20 mg |
| Iron | 1 mg |
Calories 200 kcal Protein 5 g Fat 10 g Carbohydrates 25 g