How To Make Easy Corn Soup - Best Corn Soup Recipe
This corn soup is so easy to make, it takes only 5 minutes of work and about 20 minutes of cooking. If you like corn, you need to try this amazing corn soup, this soup is rich, creamy, comforting and super easy to make. Perfect for cold winter evening and for days you don’t have time to cook. The soup is kid friendly, it’s vegan and you can make it with any kind of corn.
I got the recipe from my mom in law. She makes this soup often, she calls it ‘corn cream’ because there is no broth or water added to the soup. It’s cooked in milk until the milk turns into a thick sauce that envelopes the fresh corn kernels. I couldn’t believe how delicious such a simple recipe can be.
The secret for a smooth and flavorful cream soup is using really really good quality sweet corn (if possible), otherwise when you blend the whole kernels, you will get little bits of the kernel skin in your creamy soup, which will ruin the texture. So if you are using frozen or canned corn, make sure that they are high quality brands (I used organic frozen sweet corn)
How To Make Easy Corn Soup
The soup is made with fresh corn kernels and it’s so quick and easy to make. If you like corn, you need to try this amazing corn soup.
Ingredients:
- Ingredient 1
- 2-3 tablespoons Butter/olive oil
- 1 Onion, chopped
- 2 Garlic cloves, crushed
- 1/4 cup (32g) Flour
- 2½ cups Corn, fresh/frozen/canned
- 2L (8 cups) Water/chicken stock/vegetable stock
- Salt to taste
- Pepper to taste
- 1 teaspoon Cumin
- 1-2 teaspoons Turmeric
- 1 can (400ml) Coconut milk, optional
- Croutons for serving (optional)
- In a large pot heat 2 tablespoons for olive oil (or butter). Add chopped onion and sauté for 4-5 minutes, add crushed garlic and sauté for 1 minute.
- Add flour and cook over medium heat for 1-2 minutes. Add corn, water/stock and spices. Bring to a boil, reduce to low heat, cover and simmer for 20 minutes.
- Reserve one cup of the corn for later (optional step), turn the heat off and blend the soup until smooth.
- Return reserved corn to the soup, add coconut milk (optional) and cook for 10 minutes over low heat.
- Check the seasoning and add spices of needed.
- Serve with croutons.
