Description
This Sweet Corn Soup is a comforting and creamy soup made with fresh or frozen corn, vegetables, and chicken stock. It’s blended to a smooth texture and enhanced with fresh herbs, lime juice, and optional butter or hot sauce, perfect for a cozy meal that serves six in about 35 minutes.
Ingredients
Vegetables & Herbs
- 1 small red-skinned potato, peeled and chopped (2/3 cup)
- 1 small carrot, chopped (1/3 cup)
- 1 small onion, chopped (1/3 cup)
- 1 clove garlic, minced
- 6 cups corn (fresh or frozen, preferably frozen organic white corn)
- 2 tablespoons fresh thyme or minced fresh parsley
- 2 limes
Liquids & Oils
- 1 tablespoon olive oil
- 4 cups chicken stock
Seasonings
- Salt and pepper (approximately 1/4 to 1/2 teaspoon each, adjust to taste)
Optional Garnishes
- Hot sauce or butter
Instructions
- Prepare the Vegetables: Heat a large heavy-bottomed pot over medium heat. Add the olive oil, then the chopped potato, carrot, and onion. Sauté these vegetables until the onion becomes tender, about 6-7 minutes.
- Add Garlic: Stir in the minced garlic and cook it for about 30 seconds until fragrant, being careful not to burn it.
- Add Chicken Stock and Season: Pour in the chicken stock and stir to combine. Season the broth with salt and pepper, roughly 1/4 to 1/2 teaspoon each, adjusting based on the saltiness of your stock. Bring this mixture to a boil, then cover and reduce the heat to maintain a gentle simmer for 5 minutes.
- Cook Corn and Vegetables: Add 3 cups of the corn to the pot and continue cooking, covered, for 10 to 15 minutes until the vegetables and corn are tender.
- Blend the Soup: Carefully transfer the soup mixture in batches to a blender and blend until smooth. Alternatively, you can use an immersion blender directly in the pot to puree the soup until creamy and smooth.
- Finish the Soup: Pour the blended soup back into the pot. Stir in the remaining 3 cups of corn along with the fresh thyme or parsley. Adjust seasoning with additional salt and pepper to taste.
- Serve: Ladle the hot soup into bowls. Garnish with a squeeze of fresh lime juice and add butter or hot sauce according to your preference for extra flavor. Enjoy your comforting sweet corn soup!
Notes
- Using frozen organic white corn is recommended for the best flavor and convenience.
- The soup can be made vegetarian by substituting chicken stock with vegetable broth.
- For a richer texture, add a small pat of butter just before serving.
- Adjust the lime juice and hot sauce amounts to suit your taste preferences.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
