Oh, how I adore this rich and creamy corn soup recipe! Not only does it bring back nostalgic summer vibes with every sweet kernel, but the depth of flavor from the fresh herbs and silky cream makes it feel like a cozy, heartwarming hug in a bowl.
Fresh corn on the cob, which supplies a readily available natural sweetness and an adequate amount of fiber, is what I prefer to use in making Sweet Corn Soup. I relish the opportunity to use good, unsalted butter to sauté the chopped onion and carrot, since that brings out the “yumminess” of those two ingredients and allows the onion and carrot to really shine.
Garlic is another ingredient I use, but it’s in the service of making my kitchen smell incredible; its taste doesn’t really come through in the finished soup. The finished product, then, is largely about broth (vegetable or chicken, your choice), heavy cream, and corn, in whatever ratio you prefer.
Ingredients
Corn:
Carbohydrates provide the natural sweetness.
Onion:
Contributes to a rich flavor and deliciousness, loaded with good nutrients.
Carrot:
Delivers hue and gentle sweetness, chock-full of beta-carotene.
Garlic:
Delivers aromatic taste, fortifies immunity.
Heavy cream:
Contributes to richness and creaminess, contains fats.
Ingredient Quantities
- 4 ears of fresh corn on the cob
- 1 tablespoon unsalted butter
- 1/2 cup chopped onion
- 1 carrot, peeled and diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream
- Salt to taste
- Freshly ground black pepper to taste
- Chopped fresh herbs (such as parsley or chives) for garnish
Instructions
1. Start by removing the husks from the corn, then slice the kernels off the cobs with a knife and set them aside.
2. In a large saucepan, melt the unsalted butter over medium heat. Add the onion, chopped, and sauté until soft and translucent, about 5 minutes.
3. Add the diced carrot and keep cooking for another 3 minutes, until it starts to soften.
4. Add the minced garlic and sauté for about 1 minute until aromatic.
5. Incorporate the corn kernels into the pot and blend completely with the vegetables.
6. Add the vegetable or chicken broth; turn up the heat; and bring everything to a roaring boil. When it reaches that point, reduce the heat and let the broth simmer.
7. Let the soup simmer for 15 minutes. This ensures the flavors meld together and the carrots soften nicely.
8. With an immersion blender, blend the soup until smooth. Or, if you prefer, transfer the soup in batches to a blender and puree it until smooth, returning it to the pot when done.
9. Combine the heavy cream with the soup, and make the soup taste good with salt and freshly ground black pepper. Heat it slowly over low heat so that it doesn’t bubble.
10. Enjoy the soup, served hot and garnished with the freshly chopped herbs of your choice. Parsley and chives are two excellent options.
Equipment Needed
1. Knife
2. Cutting board
3. Large saucepan
4. Spoon or spatula for stirring
5. Measuring spoons
6. Immersion blender or regular blender
7. Ladle (for serving)
FAQ
- Q: Can I use frozen corn instead of fresh ears?A: Yes, frozen corn can be used if fresh corn cannot be obtained. Use about 3 cups of frozen corn kernels as a substitute.
- Q: How can I make this soup vegan?A: Replace the butter with olive oil and substitute your preferred plant-based cream, such as coconut cream, for the heavy cream.
- Q: Can I use a blender instead of an immersion blender?You can indeed transfer the soup in batches to a conventional blender. Just be sure to let it cool slightly and blend with care to avoid any mishaps.
- Q: What herbs work best for garnishing?An excellent choice for garnishing this soup is fresh parsley or chives; they complement the flavors perfectly.
- Q: Can I make this soup ahead of time?Q: Is it possible to make the soup ahead of time, and if so, how far in advance can you make it, and what are the best ways to store and reheat it?
A: Yes, you can make the soup ahead of time. Make it as much as two days before you want to serve it. It keeps very well, and you can store it in a container in the fridge. Reheat it on the stove, and serve.
- Q: Is there a way to make the soup thicker?A: You can add a cream to thicken the soup; however, if you would like to keep it healthful and vegetarian, try a potato. Diced and peeled, it becomes creamy, and when cooked long enough, can even serve as an emulsifier, bringing together all the disparate ingredients that make soup a soup.
- Q: How can I add more flavor to the soup?A: To impart an added depth of flavor to your dish, consider these suggestions:
– Add a pinch of cayenne pepper.
– Include a few sprigs of fresh thyme.
Substitutions and Variations
Corn on the cob, fresh: Substitute with 3 cups of frozen or canned corn kernels, drained.
Butter without salt: For a dairy-free option, use olive oil or coconut oil.
Coconut milk or cashew cream can be used to replace heavy cream for a vegan alternative.
Broth made with vegetables or chicken: Use water with a bouillon cube or a concentrate of vegetable stock.
Substitute cilantro, basil, or dill for the fresh herbs (parsley or chives) called for in the recipe to introduce a new flavor profile.
Pro Tips
1. Roast the Corn: For an added depth of flavor, consider roasting the corn before cutting the kernels off the cob. This can bring a subtle sweetness and smokiness to the soup. Simply brush the cobs with a bit of olive oil, roast them in the oven at 400°F (200°C) for about 15-20 minutes, and then proceed with removing the kernels.
2. Enhance with Spice: Add a pinch of ground cumin or smoked paprika during the sautéing of onions for an extra layer of flavor. These spices complement the natural sweetness of corn and add a nice warmth to the dish.
3. Add a Thicker Texture: If you prefer a thicker soup, incorporate a couple of tablespoons of cornstarch or flour mixed with a bit of cold water before adding in the broth. This will help thicken the soup as it simmers.
4. Include a Pop of Color: Toss in fresh or frozen peas before blending to add a pop of color and additional freshness to the soup. They will blend well with the sweet flavors and brighten the presentation.
5. Corn Cob Stock: Consider using the corn cobs to create a quick stock by simmering them in water separately and using that as the base for your soup. This maximizes the corn flavor and ensures none of the cob goes to waste. Simply add the cobs to another pot with water, simmer for about 20 minutes, discard the cobs, and use the liquid in place of or alongside the vegetable or chicken broth.
Sweet Corn Soup Recipe
My favorite Sweet Corn Soup Recipe
Equipment Needed:
1. Knife
2. Cutting board
3. Large saucepan
4. Spoon or spatula for stirring
5. Measuring spoons
6. Immersion blender or regular blender
7. Ladle (for serving)
Ingredients:
- 4 ears of fresh corn on the cob
- 1 tablespoon unsalted butter
- 1/2 cup chopped onion
- 1 carrot, peeled and diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream
- Salt to taste
- Freshly ground black pepper to taste
- Chopped fresh herbs (such as parsley or chives) for garnish
Instructions:
1. Start by removing the husks from the corn, then slice the kernels off the cobs with a knife and set them aside.
2. In a large saucepan, melt the unsalted butter over medium heat. Add the onion, chopped, and sauté until soft and translucent, about 5 minutes.
3. Add the diced carrot and keep cooking for another 3 minutes, until it starts to soften.
4. Add the minced garlic and sauté for about 1 minute until aromatic.
5. Incorporate the corn kernels into the pot and blend completely with the vegetables.
6. Add the vegetable or chicken broth; turn up the heat; and bring everything to a roaring boil. When it reaches that point, reduce the heat and let the broth simmer.
7. Let the soup simmer for 15 minutes. This ensures the flavors meld together and the carrots soften nicely.
8. With an immersion blender, blend the soup until smooth. Or, if you prefer, transfer the soup in batches to a blender and puree it until smooth, returning it to the pot when done.
9. Combine the heavy cream with the soup, and make the soup taste good with salt and freshly ground black pepper. Heat it slowly over low heat so that it doesn’t bubble.
10. Enjoy the soup, served hot and garnished with the freshly chopped herbs of your choice. Parsley and chives are two excellent options.
