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Corn soup recipe
Vicky Sharma

Corn Soup Recipe

This easy corn soup recipe is warm, creamy, and simple to make at home. It is made with simple herbs, sweet corn, and things you probably already have in your pantry. It's great for a light lunch or a cosy dinner. This recipe doesn't need any extra ingredients to get its naturally sweet taste, smooth texture, and well-balanced flavour.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups sweet corn kernels fresh or frozen
  • 1 tablespoon unsalted butter or olive oil
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 3 cups vegetable broth or chicken broth
  • 1 cup milk or light cream
  • Salt to taste
  • Black pepper to taste

Equipment

  • Heavy-bottomed soup pot or saucepan
  • Cutting board
  • Sharp kitchen knife
  • Measuring cups
  • Wooden spoon or spatula
  • Immersion blender or standard blender

Method
 

  1. Heat butter or olive oil in a heavy-bottomed pot over medium heat.
  2. Add chopped onion and cook until soft and translucent, stirring often.
  3. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add corn kernels and sauté for 3 - 4 minutes to enhance natural sweetness.
  5. Pour in the broth and bring to a gentle boil.
  6. Reduce the heat and simmer for 12 - 15 minutes until corn is tender.
  7. Blend half of the soup using an immersion blender for a creamy texture.
  8. Return soup to low heat, stir in milk or cream, and season with salt and pepper.
  9. Simmer gently for 3–5 minutes. Do not boil.
  10. Serve warm and enjoy.

Notes

  • Blend only half the soup to keep a pleasant texture.
  • Avoid boiling after adding milk to prevent curdling.
  • Adjust seasoning at the end for the best flavour balance.

 Nutrition (Approx. per serving)

  • Calories: 180
  • Carbohydrates: 28g
  • Protein: 5g
  • Fat: 6g
  • Fibre: 4g