Description
Creamy Corn Soup
Ingredients
4 cups corn kernels (fresh, frozen, or canned)
2 medium potatoes (peeled and diced)
1 small onion (chopped)
3 cloves garlic (minced)
4 cups vegetable or chicken broth
1 cup heavy cream or milk
2 tablespoons butter
1 teaspoon dried thyme
Salt and pepper to taste
Fresh chives (chopped, for garnish)
Directions
Melt butter in a large pot over medium heat.
Add onion and garlic, cooking for 3-4 minutes until softened.
Stir in diced potatoes, corn, thyme, salt, and pepper.
Pour in the broth and bring to a boil. Reduce heat and simmer for 15-20 minutes until potatoes are tender.
Blend half of the soup with an immersion blender (or transfer to a blender) for a creamy texture, leaving some chunks.
Stir in the heavy cream and simmer for another 5 minutes.
Garnish with chopped chives and serve hot with crusty bread.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 320 kcal per serving
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