Sweet Corn Soup
An easy, corn soup made with simple ingredients. Can be made with either fresh or frozen corn. Delicious topped with hot sauce, lime juice and a butter!
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 1 tbsp olive oil
- 1 small red-skinned potato (peeled and chopped (2/3 cup))
- 1 small carrot (chopped (1/3 cup))
- 1 small onion (chopped (1/3 cup))
- 1 clove garlic (minced)
- 4 cup chicken stock
- 6 cup corn (fresh or frozen (I use frozen organic white corn))
- salt and pepper
- 2 tbsp fresh thyme or minced fresh parsley
- 2 limes
- hot sauce or butter
Instructions
- 1
Heat a large heavy-bottomed pot over medium heat. Add the olive oil along with the potato, carrot and onion.
- 2
Cook until the onion is tender, about 6-7 minutes. Add the garlic and cook for 30 seconds.
- 3
Pour the in the chicken stock and stir. Add salt and pepper - about 1/4 to 1/2 teaspoon each depending on saltiness of your stock. Bring to a boil then cover and reduce to a simmer for 5 minutes.
- 4
Add 3 cups of the corn and cook, covered, for 10-15 minutes until vegetables are tender.
- 5
Transfer the mixture to a blender and blend until smooth. Alternatively you can use an immersion blender to blend until smooth.
- 6
Pour the soup back into the pot. Add the remaining 3 cups corn, thyme/parsley and salt and pepper to taste.
- 7
Serve with a squeeze of lime and butter/hot sauce. Enjoy!