Description
A rich and comforting creamy corn soup made with sweet corn, potatoes, and a flavorful broth. This easy-to-make soup is perfect for cozy nights and pairs beautifully with crusty bread or a fresh salad.
Ingredients
Scale
- 4 cups corn kernels (fresh, frozen, or canned)
- 2 medium potatoes, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- 2 tbsp butter
- 1 tsp olive oil
- 1/2 tsp dried thyme (or 1 tsp fresh thyme)
- 1/2 tsp smoked paprika (optional)
- Salt and pepper, to taste
- Chopped chives or parsley (for garnish)
- Shredded cheese or crumbled bacon (optional, for garnish)
Instructions
- Sauté the Aromatics: In a large pot, heat butter and olive oil over medium heat. Add chopped onions and sauté until soft, about 3–4 minutes. Stir in garlic and cook for another 30 seconds.
- Add Vegetables and Spices: Add the diced potatoes, corn kernels, thyme, smoked paprika (if using), salt, and pepper. Stir well to coat everything in the seasonings.
- Simmer the Soup: Pour in the broth and bring to a gentle boil. Reduce heat and let simmer for 15–20 minutes, or until potatoes are tender.
- Blend for Creaminess: Use an immersion blender to blend half of the soup for a creamy texture while leaving some chunks for added bite. Alternatively, blend a portion in a regular blender and return to the pot.
- Add the Cream: Reduce heat to low, stir in the heavy cream, and let it warm through for 5 minutes. Adjust seasoning if needed.
- Serve and Enjoy: Ladle the soup into bowls and garnish with chives, cheese, or crumbled bacon. Serve warm with your favorite side dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes