Corn Off The Cob Soup
Cozy Up With Creamy Corn Off the Cob Soup
Is there anything more comforting than a warm bowl of soup on a chilly evening? This Corn Off the Cob Soup is the perfect blend of sweet corn, creamy goodness, and subtle spice. It’s surprisingly easy to make and guaranteed to become a family favorite. Forget canned soup – this recipe uses fresh corn kernels for a burst of flavor that will have everyone asking for seconds!
We’ve taken the classic comfort of corn and elevated it with a simple yet flavorful broth and a touch of cumin. The result? A velvety smooth soup that’s both satisfying and nourishing. It’s a fantastic way to showcase the sweetness of summer corn, even as the weather turns cooler.
What makes this soup special?
- Fresh Corn Flavor: Using corn cut directly off the cob delivers an unparalleled sweetness and texture.
- Creamy Texture: The addition of cream creates a luxurious, velvety smooth soup.
- Easy to Make: This recipe comes together in just 30 minutes, making it perfect for busy weeknights.
- Versatile: Enjoy it as a light lunch, a comforting dinner, or even a starter for a more elaborate meal.
Tips for the Best Corn Off the Cob Soup:
- Fresh is Best: While frozen corn can be used in a pinch, fresh corn cut off the cob will give you the most vibrant flavor.
- Don’t Overcook: Be careful not to overcook the potatoes, as they will become mushy. They should be fork-tender but still hold their shape.
- Adjust the Seasoning: Feel free to adjust the amount of cumin, salt, and pepper to your liking.
- Garnish with Flair: A sprinkle of fresh parsley, a swirl of cream, or a sprinkle of chili flakes can add a beautiful finishing touch.
Frequently Asked Questions:
Q: Can I use frozen corn?
A: Yes, you can! Just make sure to thaw it completely before adding it to the soup.
Q: Can this soup be made vegetarian?
A: Absolutely! Simply substitute the chicken broth with vegetable broth.
Q: Can I make this soup ahead of time?
A: Yes, you can! Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Q: What goes well with Corn Off the Cob Soup?
A: Crusty bread, a side salad, or grilled cheese sandwiches are all excellent accompaniments.
Q: Can I add any other vegetables to this soup?
A: Yes! Diced carrots, celery, or onions would all be delicious additions.
We hope you enjoy this delightful Corn Off the Cob Soup as much as we do! It’s a simple yet satisfying recipe that’s sure to become a staple in your kitchen.
Corn Off the Cob Soup
Ingredients
- 3/4 cup cream Use heavy cream for a richer flavor.
- 4 cups chicken broth Vegetable broth can be substituted for a vegetarian option.
- 1 tablespoon dried parsley
- 2 potatoes potatoes washed, peeled, and diced
- 4 cups fresh corn cut off the cob
- 1 tablespoon cumin
- 1 tablespoon olive oil
- to taste salt & pepper
Instructions
- Heat a large dutch oven, or other pot, over medium heat. Add the olive oil and saute the onions until tender and translucent.
- Add the garlic and cumin, cooking just until fragrant.
- Stir in the corn, potatoes, and broth. Bring the soup to a rolling boil, and immediately reduce the heat to keep the mixture at a simmer. Cook for 20 minutes, or until the potatoes are fork tender.
- Stir in the cream and parsley, cook for 5 more minutes- or until the soup's heated through.
- Salt and pepper the soup to taste, and serve warm with a side or crusty bread.
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