Description
This Creamy Corn Soup is a deliciously comforting dish that combines the sweetness of corn with the richness of heavy cream, perfect for any season.
Ingredients
Scale
3 tablespoons butter
1 large yellow potato peeled
diced; approximately 9-10 ounces whole or 1 ½ cups diced
½ cup chopped onion white or yellow
3 cloves garlic minced
3 cups low-sodium chicken broth
5 cups corn kernels divided
1 cup heavy cream at room temperature
1–2 tablespoons fresh lime juice juice from approximately 1 medium lime
salt to taste
Instructions
- In a large pot, melt the butter over medium heat. Add the diced potato, onion, and garlic, and sauté until softened, about 5-7 minutes.
- Stir in the chicken broth and 3 cups of corn. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the potatoes are tender.
- Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches.
- Return the pureed soup to the pot, and stir in the heavy cream and remaining 2 cups of corn. Heat through, then add the lime juice and salt to taste.
- Serve warm, garnished with lime wedges or fresh herbs if desired.
Notes
For added texture, reserve some whole corn kernels to stir into the soup before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 45 mg
Keywords: Creamy Corn Soup, soup recipes, corn soup, comfort food, American cuisine