Creamy Sweet Corn Soup
Silky and creamy, but with a little fresh crunch from corn kernels, this simple soup feels like summer in a bowl.
Servings: 4 People
Ingredients
- 8 ears sweet corn (about 5-6 cups of kernels)
- 4 cups chicken or vegetable broth (preferably less sodium)
- 2 tablespoons sugar
- ½ cup half-and-half
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Use a large sharp chef’s knife to scrape kernels off the cob. Set the kernels aside.
- Pour the broth into a large pot and bring to a boil. Add the stripped corn cobs, partially cover the pot, and simmer for 20 minutes. The liquid will have reduced by about half. Discard the cobs.
- Add kernels and sugar to the remaining broth in the pot and bring to a simmer. Simmer, partially covered until very tender, about 15 minutes. Remove 1 cup of the corn with a slotted spoon.
- You can transfer the soup to a food processor or blender or use an immersion blender to puree the soup right in the pot. Add the half-and-half to the soup. Pulse the soup until you have the texture you like. Season with salt and pepper
- Transfer back to the pot, if needed, or to a serving bowl. Stir in reserved kernels. Serve warm, room temperature, or chilled.
Notes
- If you have homemade broth available, this is a great place to use it. Because there are so few ingredients in this soup, homemade broth or stock will be very discernable in this recipe.
- You can transfer the soup to a food processor or blender to puree. Or, use an immersion blender to puree the soup right in the pot.
- Be generous with the salt and pepper. The salt amplifies the flavor of the sweet corn, and the pepper contrasts it in a very appealing way.
Nutrition
Calories: 232kcal | Carbohydrates: 42g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 1.063mg | Potassium: 568mg | Fiber: 4g | Sugar: 20g | Vitamin A: 448IU | Vitamin C: 13mg | Calcium: 46mg | Iron: 1mg