Quick and easy sweet corn soup

Quick and easy sweet corn soup

Based on 21 ratings
Ruby Goss

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/
"Here’s a soup-er easy recipe for a chowder-like corn soup you can rustle up in no time for lunch or dinner. I used canned corn, but ​​it can easily be made with fresh corn on the cob as well, just use two cooked (boiled or steamed ideally) corn cobs instead of the one can of corn, and slice the corn off the cob in the first step. Thanks to potatoes, this is a comfortingly vegetarian, silky soup that can be seasoned to your liking. I go for cilantro and sour cream (or creme fraiche), but you can also add a dollop of scallion oil (try Xueci’s recipe from her scallion oil noodles), a soft boiled egg, shredded chicken, crispy bacon, or squeeze of lime to take it further. It’s your canvas! Have fun!"

Difficulty

Easy 👌

Preparation

25 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
400 g
canned sweet corn
1
leek
2
potatoes
2 cloves
garlic
½ tsp
smoked paprika powder
750 ml
vegetable broth
2 tbsp
vegetable oil
salt
pepper
cilantro (optional)
sour cream (optional)
MetricImperial

Utensils

cutting board, knife, peeler, pot (with lid), cooking spoon, ladle, liquid measuring cup, immersion blender

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How-To Videos

how-to-clean-and-cut-leeks

How to clean and cut leeks

how-to-prepare-garlic

How to prepare garlic

homemade-vegetable-stock

Homemade vegetable stock

Nutrition per serving

Cal468
Fat17 g
Protein10 g
Carb76 g

  • Step 1/ 3

    Finely chop the white part of the leek; save the green part for another use. Mince garlic. Peel and chop potatoes into bite-size pieces.
    • 1 leek
    • 2 cloves garlic
    • 2 potatoes
    • cutting board
    • knife
    • peeler

    Finely chop the white part of the leek; save the green part for another use. Mince garlic. Peel and chop potatoes into bite-size pieces.

  • Step 2/ 3

    Add vegetable oil to a pot set over medium heat. Once hot, add leek, garlic, and potato and cook for approx. 5 min., stirring often, until the leek is soft. Add corn and smoked paprika, and season with salt. Fry for approx. 1 min., then add the vegetable broth. Cover halfway and let simmer for approx. 15–20 min., or until the potatoes are cooked through.
    • 2 tbsp vegetable oil
    • 400 g canned sweet corn
    • ½ tsp smoked paprika powder
    • salt
    • 750 ml vegetable broth
    • pot (with lid)
    • cooking spoon

    Add vegetable oil to a pot set over medium heat. Once hot, add leek, garlic, and potato and cook for approx. 5 min., stirring often, until the leek is soft. Add corn and smoked paprika, and season with salt. Fry for approx. 1 min., then add the vegetable broth. Cover halfway and let simmer for approx. 15–20 min., or until the potatoes are cooked through.

  • Step 3/ 3

    Transfer half of the soup to a liquid measuring cup and blend until smooth using an immersion blender. Add back to the soup and stir well to combine. Season with salt and pepper to taste. Serve with fresh cilantro and a dollop of sour cream, if desired. Enjoy!
    • salt
    • pepper
    • cilantro (optional)
    • sour cream (optional)
    • ladle
    • liquid measuring cup
    • immersion blender

    Transfer half of the soup to a liquid measuring cup and blend until smooth using an immersion blender. Add back to the soup and stir well to combine. Season with salt and pepper to taste. Serve with fresh cilantro and a dollop of sour cream, if desired. Enjoy!

  • Enjoy your meal!

    Quick and easy sweet corn soup

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