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Corn Soup
Sweet Corn Soup is a summery bowl of delicious sunshine no matter what time of year you make it!
Course
Soup
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
8
Calories
125
kcal
Author
April Woods
Ingredients
Soup
4
cups
sweet corn kernels
I used canned
1
tablespoon
fat/oil
I used rendered bacon fat
2/3
cup
sweet yellow onion
diced
3
cloves
garlic
minced
1
teaspoon
seasoned salt
4
cups
32 ounces chicken stock or broth (can sub vegetable stock)
optional: 1/2 cup heavy cream
not added to the pictured recipe
Relish:
Sweet corn kernels
Tomato
diced
Balsamic glaze
Instructions
Soup:
In a large pot, heat fat/oil to medium low then add onions, garlic, and seasoned salt. Saute for 5 - 7 minutes until onions are soft and translucent.
Stir in corn and bring to a low simmer, stirring occasionally.
Pour in stock and bring back to a simmer. Simmer gently for 5 - 7 minutes.
Using an immersion blender (or very very carefully with an upright blender), puree the soup until smooth.
Optional: stir in up to 1/2 cup of heavy cream (do not bring to a boil if you add cream).
Relish:
Spread corn kernels and tomato over a baking sheet and place on the center rack of a 500 degree oven.
Allow kernels to get a nice golden brown (5 - 10 minutes), but try to avoid charring (they will taste bitter)
Remove from oven and allow to cool 2 - 3 minutes, then drizzle with a small amount of balsamic glaze and toss/stir to coat evenly.
ENJOY!
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.
Nutrition
Calories:
125
kcal