Creamy Sweet Corn Soup: Pure Comfort in a Bowl!
Sweet Corn Soup: master this creamy and comforting recipe in under 30 minutes. Made with fresh veggies and a hint of lime, it's perfect for any season.
Ingredients
- 1 tablespoon olive oil
- 1 small red-skinned potato (peeled and chopped (2/3 cup))
- 1 small carrot (chopped (1/3 cup))
- 1 small onion (chopped (1/3 cup))
- 1 clove garlic (minced)
- 4 cups chicken stock
- 6 cups corn (fresh or frozen (I use frozen organic white corn))
- salt and pepper
- 2 tablespoons fresh thyme or minced fresh parsley
- 2 limes
Instructions
- Heat a large heavy-bottomed pot over medium heat. Add the olive oil along with the potato, carrot and onion.
- Cook until the onion is tender, about 6-7 minutes. Add the garlic and cook for 30 seconds.
- Pour the in the chicken stock and stir. Add salt and pepper - about 1/4 to 1/2 teaspoon each depending on saltiness of your stock. Bring to a boil then cover and reduce to a simmer for 5 minutes.
- Add 3 cups of the corn and cook, covered, for 10-15 minutes until vegetables are tender.
- Transfer the mixture to a blender and blend until smooth. Alternatively you can use an immersion blender to blend until smooth.
- Pour the soup back into the pot. Add the remaining 3 cups corn, thyme/parsley and salt and pepper to taste.
- Serve with a squeeze of lime and butter/hot sauce. Enjoy!
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.