Cream Corn Soup
Cream Corn Soup is the perfect fresh, yet comforting soup for summertime family dinners. Simple and delicious.
Servings: 6
Calories: 360kcal
Ingredients
- ¼ cup unsalted butter
- 1 yellow onion, finely diced
- 1 clove of garlic, minced
- 2 (15-ounce) cans of corn, drained or 4 ears of corn (see instructions for prepping in notes)
- ⅓ cup all-purpose flour
- 2 cups unsalted chicken broth
- 2 cups half and half
- 1 ½ teaspoons Kosher salt
- 1 ½ teaspoons granulated sugar
- ½ teaspoon black pepper
- ¼ teaspoon celery salt
Instructions
- Add the butter to a large pot or Dutch oven over medium heat, and as soon as it has melted, add the chopped onion. Sauté for about 6-8 minutes, until softened. Add the garlic and stir for about 1 minute more.
- Add in the corn and stir to combine. Sprinkle the flour over the corn mixture and stir until coated, about 1 minute.
- Add in the chicken broth, one big splash at a time, stirring after each addition. Next, stir in the half and half, salt, sugar, pepper, and celery salt and stir.
- Allow the mixture to come to a simmer. Reduce the heat to maintain a simmer, and simmer for about 10-15 minutes, until slightly thickened, stirring often.
- Ladle about half of the soup into a blender or food processor fitted with a blade attachment. Remove the feed tube and cover it with a clean dish towel. Process until the mixture is puréed, and add it back to the pot. Stir, and allow the soup to simmer for about 5 minutes more. Serve and enjoy!
Notes
How To Cut Fresh Corn:
Remove the husk and peel or rinse away any silk still clinging to the corn. Invert a small bowl over a larger bowl and use a chefs knife to carefully cut away the kernels from the cob.Nutrition
Calories: 360kcal | Carbohydrates: 43g | Protein: 10g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 755mg | Potassium: 530mg | Fiber: 4g | Sugar: 12g | Vitamin A: 921IU | Vitamin C: 13mg | Calcium: 104mg | Iron: 1mg