Description
A rich and creamy soup made with fresh or frozen corn, perfect for a comforting meal.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups fresh or frozen corn kernels
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- Chopped chives or parsley for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the corn kernels to the pot and stir well. Cook for about 5 minutes, allowing the corn to soften slightly.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes.
- Using an immersion blender, puree the soup until smooth. If you prefer a chunkier texture, reserve some corn before blending and stir it back in after pureeing.
- Stir in the heavy cream, salt, black pepper, smoked paprika, and thyme. Heat the soup over low heat until warmed through, about 5 minutes.
- Taste and adjust seasoning if necessary. Serve hot, garnished with chopped chives or parsley.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Add diced potatoes or carrots for extra texture and nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg