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Corn Soup

Corn Soup - Grandma's Tasty Recipes

People often think of corn as a summer favorite. However, its versatility allows it to be enjoyed year-round. Corn soup is not just any recipe; it holds cherished memories. Picture this: It's a rainy day, you’re tucked inside, and the smell of simmering corn soup dances through your home.
This dish is not only nourishing; it's a canvas for creativity. You can customize it with various ingredients, spices, and toppings. With each spoonful, you embrace warmth and satisfaction.
So, what is corn soup exactly? At its core, corn soup is a smooth blend of fresh corn kernels, creamy broth, and flavor-enhancing ingredients. However, it goes beyond simple definitions. It is comfort wrapped in a bowl.
After years of perfecting this recipe and cooking variants for family and friends, the joy I find in creating corn soup translates to everyone who dines on it. This isn’t just about making a meal; it’s about creating lasting impressions through taste and aroma.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3
Course: Breakfast
Cuisine: American
Calories: 218
Ingredients Method Notes

Ingredients
  

  • 3 ears of corn, kernels removed
  • 4 small red potatoes, quartered peeling optional
  • 1/2 large white onion, finely chopped about 1 cup
  • 2 garlic cloves, minced
  • 2-3 tablespoons extra virgin olive oil
  • Sea salt and freshly ground black pepper, to taste
  • 2 cups cups low-sodium vegetable broth homemade or store-bought
  • 2 cups unsweetened plain almond milk or regular milk for non-vegan option
  • 1-2 tablespoons nutritional yeast
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon smoked paprika
  • 2-3 stalks green onions, chopped for garnish

Method
 

Step 1: Prepare the Corn
  1. Begin by removing the kernels from the corn cobs. A sharp knife works best for this task. Make sure to collect each kernel into a bowl; every little piece counts.
Step 2: Sauté the Aromatics
  1. In a large pot, drizzle the olive oil. Heat it over medium heat. Once it’s warm, add the chopped onions and minced garlic. Sauté for about 3-4 minutes until the onions become translucent. This will be the base of your soup, adding great flavor.
Step 3: Cook the Potatoes
  1. Next, toss in your quartered red potatoes. Stir well, letting them sauté for an additional 5 minutes. This step brings out their creaminess, which contributes to the final soup texture.
Step 4: Add the Corn
  1. Now bring in the star of the show: the corn. Stir it into the mixture. Let it cook for 2-3 minutes to release some moisture from the corn, enhancing the flavor.
Step 5: Pour in the Broth
  1. Add the vegetable broth next, bringing the mixture to a simmer. Allow it to cook for about 10 minutes. The potatoes need to become tender.
Step 6: Blend the Mixture
  1. Once your potatoes are fork-tender, carefully transfer the mixture to a blender. Blend until smooth. If you prefer some texture, blend only half the mixture, then combine it back in.
Step 7: Add the Milk and Seasonings
  1. Return the blended soup to the pot over low heat. Pour in the almond milk (or regular milk), then add the nutritional yeast, thyme, smoked paprika, and season well with salt and pepper. Stir to combine.
Step 8: Final Touch
  1. Let the soup simmer for an additional 5 minutes. Adjust seasoning if needed. Finally, garnish with chopped green onions before serving.

Notes

  • Choose Fresh Corn: Fresh corn has the best flavor. If it’s out of season, frozen corn works as a decent alternative.
  • Experiment with Spices: Don’t be shy with flavors. Add cumin or chili powder for a kick. It can change the entire soup profile.
  • Use Leftover Corn: If you have leftover grilled corn or canned corn, toss it in for a great flavor twist.
  • Don’t Skimp on Blending: Blend until smooth for the best texture. You want that creamy consistency to shine.
  • Garnish Smartly: A sprinkle of fresh herbs or a swirl of olive oil can elevate the dish visually and flavor-wise.