creamy sweet corn soup
This creamy sweet corn soup recipe is filled with the flavor of fresh summer corn, sweet onions and cream. Finish with crunchy raw corn and salty chorizo crumbles for a delicious combination of sweet and spicy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6
- Category: Soup
- Method: Blended
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 tbsp olive oil
- 4 oz fresh chorizo
- 2 tbsp unsalted butter
- 1 large sweet onion, chopped
- 1 garlic clove, minced
- Kosher salt
- Freshly ground black pepper
- 8 ears fresh corn, husked
- 2 medium yukon gold potatoes (about 12 oz), peeled and cubed
- 5 cups low-sodium vegetable stock, plus more if needed to thin
- 1/2 cup heavy cream
- 1 tbsp fresh chives, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chorizo and cook, breaking up into bite sized crumbles, until cooked through and crispy, about 5 minutes. Use a slotted spoon to transfer chorizo to a paper towel-lined plate to drain.
- Pour off all but 1 tablespoon chorizo oil and add butter. Once melted, add onions and cook, stirring every so often, until very soft, 12- 15 minutes.
- Meanwhile, use a sharp knife to cut corn kernels off the cobs and transfer to a large bowl. Use the back of the knife to scrape off the remaining corn bits and corn “milk” from the cob; add to the bowl. Break 2 of the cobs in half and discard the rest.
- When the onions have softened, stir in garlic and cook for 30 seconds, until fragrant. Add all but 1/2 cup of corn, reserved corn cobs, potatoes and stock and season with salt and pepper. Bring to a boil, reduce to a gentle simmer and cook for 15- 20 minutes, until potatoes are very tender. Discard the cobs.
- Working in batches if necessary, puree the soup in a blender until very smooth. Pass through a fine mesh sieve into a clean pot; discard solids. Stir in heavy cream and adjust seasoning. Add more stock, if needed, to thin.
- To serve, ladle soup into bowls and top with chives, reserved corn kernels and chorizo crumbles.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 391
- Sugar: 9.9g
- Sodium: 806mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10.4g
- Trans Fat: 0.3g
- Carbohydrates: 41g
- Fiber: 4.3g
- Protein: 11g
- Cholesterol: 49mg
Find it online: https://www.withspice.com/blog/corn-soup/