Creamy Corn Soup
A rich and comforting corn soup with a creamy texture, perfect for a cozy meal or appetizer.
Ingredients
Butter
- 3 tablespoons butter
Potatoes
- 1 large yellow potato (peeled, diced) (approximately 9-10 ounces whole or 1 ½ cups diced)
Onion
- ½ cup chopped onion (white or yellow)
Garlic
- 3 cloves garlic (minced)
Chicken broth
- 3 cups low-sodium chicken broth
Corn kernels
- 5 cups corn kernels (divided) (see Notes)
Heavy cream
- 1 cup heavy cream (at room temperature)
Lime juice
- 1-2 tablespoons fresh lime juice (juice from approximately 1 medium lime)
Salt
- to taste salt
Black pepper
- to taste freshly cracked black pepper
Chives or cilantro
- chopped chopped fresh chives or cilantro
Lime wedges
- optional lime wedges
Instructions
- Heat a large pot over medium heat, melt butter, then add potatoes, onions, and garlic. Cook until soft, about 5-6 minutes.
- Add chicken broth and 4 cups of corn, then bring to a boil. Reduce heat and simmer until potatoes and corn are tender, about 10-12 minutes.
- Remove from heat, blend until smooth using an immersion blender, then stir in heavy cream, remaining corn, and lime juice. Season with salt and pepper, then simmer for 5 minutes.
- Serve warm, garnished with chives or cilantro, with lime wedges if desired.
Notes
For a creamier texture, blend the soup thoroughly. Adjust seasoning to taste.