Creamy Corn Soup
Submitted by stumpw
Silky blended corn soup with fresh kernels, leeks, and cream. Modern comfort food ready in 40 minutes for easy vegetarian dinners or elegant first courses.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
40 minThis velvety corn soup celebrates summer’s sweetest kernels by blending them into a smooth, luxurious base enriched with just a splash of cream.
Leeks and celery add aromatic depth while butter creates that restaurant-quality richness you’d expect from a fancy bistro.
The texture is pure silk, the corn flavor intensely sweet, and the whole pot comes together in under an hour.
Serve it hot as a starter for dinner parties or pair with crusty bread for a light vegetarian lunch.
Chef Tips
- Corn freshness matters: Peak-season corn (July-August) gives the sweetest, creamiest results. Off-season, use high-quality frozen corn kernels instead of fresh.
- Blend in batches: Fill blender only halfway and hold the lid with a towel. Hot liquid expands and can blow the top off if overfilled.
- Strain for elegance: For ultra-smooth soup, pass the blended mixture through a fine-mesh sieve to catch any corn skin bits.
- Cream control: Start with ¼ cup cream, then add more to taste. You want silky texture without drowning the sweet corn flavor.
Variations
- Spicy kick: Stir in ¼ teaspoon cayenne or a diced jalapeño when sautéing the aromatics.
- Smoky depth: Top with crispy bacon bits or a drizzle of smoked paprika oil.
- Herb finish: Garnish with fresh chives, basil, or cilantro for bright color and aromatic lift.
Ingredients
Directions
Bring water to a boil in a large saucepan.
Add milk, corn and salt, cook just until corn is tender.
Strain cooking liquid into a bowl and set corn aside.
Heat butter in same saucepan and sauté celery, onion and leek until softened.
Blend in flour, cook until bubbly.
Stir in reserved corn cooking liquid. Bring to a boil, then partially cover and let simmer for 15 to 20 minutes.
Place corn and liquid in food processor or blender and purée in batches until smooth.
Return to saucepan and add cream.
Adjust seasonings with salt and pepper to taste.
Reheat until piping hot.
Comments
do u have to use onions?
The recipe uses onions, but if you don't like onions, simply omit it, and the flavor should be still good. Let us now how it comes out. Happy Cooking :-)