Corn Soup
Indulge in the creamy goodness of corn soup, a dish that brings warmth and comfort to your table. Perfect for cozy nights or as a starter for a gathering, this recipe showcases the natural sweetness of corn combined with rich, velvety textures. Whether you’re enjoying it on a chilly evening or serving it at a dinner party, this corn soup is sure to impress. Let’s dive into the ingredients and cooking process to create this delightful dish!
Ingredients
- 4 cups fresh corn kernels (about 6-8 ears of corn)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon smoked paprika (optional)
- Fresh herbs for garnish (e.g., cilantro or parsley)
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 300 calories, 20g fat, 25g carbohydrates, and 5g protein. This is based on one serving for one person.
Step-by-Step Cooking Process
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for an additional minute.
- Add fresh corn kernels and sauté for another 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let simmer for 15 minutes until corn is tender.
- Using an immersion blender, blend the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Simmer for an additional 5 minutes to heat through.
- Serve hot, garnished with fresh herbs and a sprinkle of smoked paprika.
Alternative Ingredients
You can substitute heavy cream with coconut milk for a dairy-free version, or use low-fat milk for a lighter soup. Fresh corn can be replaced with frozen corn if needed.
Serving and Pairings
Serve this corn soup with crusty bread or a fresh garden salad. It pairs beautifully with grilled chicken or fish for a complete meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed. This soup can be frozen for up to 2 months; just blend again after thawing.
Cooking Mistakes
- Overcooking the corn can make it mushy; aim for tender but firm kernels.
- Not blending enough can leave a chunky texture; blend until smooth for creaminess.
- Skipping the seasoning can lead to bland soup; taste and adjust as needed.
- Using too much cream can overpower the corn flavor; balance is key.
- Not using fresh ingredients can affect flavor; opt for fresh corn when possible.
Helpful Tips
- For extra flavor, roast the corn before adding it to the soup.
- Experiment with herbs like thyme or basil for a unique twist.
- Top with crispy bacon or croutons for added texture.
- Use vegetable stock for a richer base flavor.
FAQs
Can I use canned corn for this soup?
Yes, you can use canned corn, but fresh or frozen corn provides a better texture and flavor. Drain and rinse the canned corn before using.
Is corn soup gluten-free?
Yes, this corn soup recipe is gluten-free as all the ingredients are naturally free of gluten. Always check labels if using pre-packaged ingredients.
How can I make the soup spicier?
To add heat, consider adding diced jalapeños or a pinch of cayenne pepper during cooking.
Can I make this soup in advance?
Absolutely! The flavors develop beautifully when made in advance. Just store it in the fridge and reheat when ready to serve.
Is corn soup suitable for freezing?
Yes, corn soup can be frozen. Just ensure it’s cooled completely before transferring to a freezer-safe container.
Conclusion
Corn soup is a versatile and comforting dish that is easy to prepare and full of flavor. Whether enjoyed alone or as part of a meal, it’s sure to please anyone at the table. With simple ingredients and a straightforward process, this recipe is a must-try for any soup lover.
Corn Soup
Ingredients
- 4 cups fresh corn kernels
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon smoked paprika optional
- Fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for an additional minute.
- Add fresh corn kernels and sauté for another 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let simmer for 15 minutes until corn is tender.
- Using an immersion blender, blend the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Simmer for an additional 5 minutes to heat through.
- Serve hot, garnished with fresh herbs and a sprinkle of smoked paprika.
