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Creamy Corn Soup

Mexican Creamy Corn Soup Recipe

Creamy corn soup is a rich and comforting dish that blendssweet corn with creamy goodness. This soup is perfect for chilly days, offeringa warm and hearty meal that’s simple to make. With a few basic ingredients likefrozen corn kernels, butter, garlic, and heavy cream, this recipe provides adeliciously satisfying experience. Whether you’re looking for a light starteror a main course, creamy corn soup fits the bill perfectly. 
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4 People
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups fresh or frozen corn kernels
  • 1 tablespoon butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable broth (or chicken broth for a non-vegetarian option)
  • 1 cup heavy cream
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • Fresh herbs for garnish
  • 1 tablespoon olive oil

Equipment

  • Large Soup Pot or Dutch Oven
  • Blender or Immersion Blender
  • Wooden Spoon or Silicone Spatula
  • Measuring Cups and Spoons
  • Knife and Cutting Board

Method
 

  1. Heat the oil and butter in the pot. Place a large pot over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Let the butter melt completely.
  2. Sauté the onion and garlic. Add the chopped onion to the pot and sauté for 3-4 minutes until it's soft and translucent. Add the garlic and cook for another 30 seconds until fragrant.
  3. Add the corn. Stir in the corn and cook for 3-4 minutes, letting it get slightly golden.
  4. Pour in the broth. Add 3 cups of vegetable or chicken broth to the pot, and bring the mixture to a simmer. Let it cook for about 10-15 minutes, stirring occasionally, until the corn is tender.
  5. Blend the soup. Remove the pot from the heat. Use an immersion blender to puree the soup directly in the pot, or transfer the soup in batches to a blender. Blend until smooth and creamy.
  6. Add cream and seasonings. After blending, return the soup to the pot if needed. Stir in 1 cup of heavy cream, and season with 1 teaspoon salt, 1/2 teaspoon black pepper, and optional paprika.
  7. Simmer for extra creaminess. Let the soup simmer for 5 more minutes to combine the flavors. Taste and adjust the seasoning if necessary.
  8. Serve and garnish. Ladle the soup into bowls and garnish with fresh herbs, such as parsley or chives, if desired. Serve hot!

Notes

This creamy corn soup is the perfect dish to enjoy on a chilly day, and it also makes for a wonderful appetizer at dinner parties. I cooked this soup because it’s one of those recipes that feels like a warm hug on a plate. Whether you enjoy it with a crusty bread roll or serve it as a starter, it’s sure to please. Plus, it’s easily adaptable—so feel free to experiment with flavors or add your favorite ingredients!