Description
This vibrant Sweet Corn Soup is a comforting blend of fresh or frozen corn, potatoes, carrots, and aromatic herbs, simmered to perfection and blended for a creamy texture. Enhanced with a squeeze of lime and your choice of hot sauce or butter, this soup offers a harmonious balance of sweet and savory flavors perfect for a light lunch or starter.
Ingredients
Soup Base
- 1 tablespoon 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
Liquids and Corn
- 4 cups chicken stock
- 6 cups corn (fresh or frozen; frozen organic white corn recommended)
Seasonings and Garnishes
- Salt and pepper (about 1/4 to 1/2 teaspoon each, adjust to taste)
- 2 tablespoons fresh thyme or minced fresh parsley
- 2 limes, for serving
- Hot sauce or butter, for serving
Instructions
- Prepare the vegetables: Heat a large heavy-bottomed pot over medium heat. Add the olive oil, then add the peeled and chopped potato, chopped carrot, and chopped onion to the pot.
- Sauté the aromatics: Cook the vegetables until the onion becomes tender, approximately 6 to 7 minutes. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Add stock and season: Pour in the chicken stock and stir well. Season with salt and pepper (about 1/4 to 1/2 teaspoon each, adjusting based on your stock's saltiness). Bring the mixture to a boil, then cover and reduce the heat to a simmer for 5 minutes.
- Cook with corn: Add 3 cups of corn to the pot and cook covered for 10 to 15 minutes, until all vegetables and corn are tender.
- Blend the soup: Carefully transfer the soup mixture to a blender and blend until smooth, or use an immersion blender directly in the pot to achieve a creamy consistency.
- Finish the soup: Return the blended soup to the pot. Stir in the remaining 3 cups of corn along with fresh thyme or parsley. Adjust salt and pepper to taste and heat through.
- Serve: Ladle the soup into bowls, then add a squeeze of fresh lime juice and a dollop of butter or a dash of hot sauce, according to your preference. Enjoy warm!
Notes
- Use fresh corn when in season for the sweetest flavor, or frozen as a convenient alternative.
- Adjust seasoning carefully; chicken stock can vary in saltiness.
- For a vegan version, substitute chicken stock with vegetable stock and omit butter or replace it with plant-based alternatives.
- To make the soup spicier, add extra hot sauce or minced chili peppers.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American