How to Make Cream of Corn Soup - A Step-by-Step Guide

Cream of corn soup is a comforting and delicious dish that is perfect for any time of the year. This creamy and flavorful soup is made with fresh, sweet corn, and a few simple ingredients that come together to create a dish that is both hearty and satisfying. Whether you are serving it as a starter for a dinner party or as a main course for a weeknight meal, this soup is sure to be a hit with everyone at the table.

One of the best things about cream of corn soup is that it is incredibly easy...

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Ingredients

  • 3 tablespoons olive oil
  • 2 cups canned whole kernel corn, drained
  • 3 medium shallots, minced
  • 3 ¼ cups vegetable broth
  • ¾ cup heavy cream
  • 1 pinch cayenne pepper, or to taste
  • sea salt to taste
  • ⅛ teaspoon chili oil, or to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Servings: 4
  • Yield: 4 servings

  • Heat olive oil in a pot over medium-high heat. Saute corn and shallots in the hot oil until soft, about 5 minutes. Add vegetable broth and cream, reduce heat to low, and cook for 20 minutes.
  • Remove 6 tablespoons of corn from the soup and set aside.
  • Puree the soup in an electric blender or by using an immersion blender; pass through a sieve back into the pot.
  • Season soup with cayenne pepper and sea salt. Add the reserved corn kernels back to the soup and bring to a boil again briefly.
  • Divide the soup among four bowls and drizzle with chili oil.
  • Nutrition

    362 cal.

    • Total Fat: 28g
    • Saturated Fat: 12g
    • Cholesterol: 61mg
    • Sodium: 640mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 3g
    • Total Sugars: 6g
    • Protein: 5g
    • Vitamin C: 4mg
    • Calcium: 63mg
    • Iron: 1mg
    • Potassium: 271mg