CREAM OF CORN SOUP

Cream of Corn Soup is a comforting, velvety dish that celebrates the natural sweetness of corn. This rich and creamy soup is simple to prepare and can be enjoyed year-round, whether made with fresh, frozen, or canned corn. It’s perfect as a starter or a light meal when paired with crusty bread. The addition of onions, garlic, and a touch of cream enhances the flavor, creating a balanced, delicious soup that’s both hearty and satisfying.

Ingredients:

• 4 cups fresh corn kernels (about 5-6 ears of corn), or frozen/canned corn
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 3 cups vegetable or chicken broth
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 teaspoon sugar (optional, to enhance sweetness)
• Salt and pepper, to taste
• 1/4 teaspoon smoked paprika (optional, for a touch of smokiness)
• Fresh chopped chives or cilantro for garnish

Instructions:

1. Cook the onions and garlic: In a large pot, melt the butter over medium heat. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
2. Add the corn: Stir in the corn kernels (if using fresh corn, scrape the cobs to get all the juice and kernels). Cook for 2-3 minutes, stirring occasionally, to lightly sauté the corn.
3. Add broth and simmer: Pour in the vegetable or chicken broth, bringing the mixture to a simmer. Let the soup cook for about 10-15 minutes, allowing the corn to soften and the flavors to meld.
4. Blend the soup: Using an immersion blender, carefully blend the soup until smooth and creamy. If you prefer a chunkier texture, you can leave some corn pieces whole. Alternatively, you can transfer the soup in batches to a blender, then return it to the pot.
5. Add the cream: Stir in the heavy cream, adjusting the thickness by adding more cream or broth if needed. Season with salt, pepper, and sugar (if using) to taste. For a hint of smokiness, stir in the smoked paprika.
6. Heat through: Cook the soup for another 5 minutes on low heat to allow the flavors to come together. Be careful not to boil the cream.
7. Serve: Ladle the creamy corn soup into bowls and garnish with fresh chopped chives or cilantro.

This Cream of Corn Soup is rich, comforting, and full of sweet corn flavor. Serve with warm bread or crackers for a simple, satisfying meal. Enjoy!