Cream of Corn Soup

4.7
(6)

This cream of corn soup is a real crowd-pleaser! Easy to make with canned corn in the winter or fresh corn kernels in summertime.

bird's eye view of cream of corn soup in white bowl
2
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 3 tablespoons olive oil

  • 2 cups canned whole kernel corn, drained

  • 3 medium shallots, minced

  • 3 ¼ cups vegetable broth

  • ¾ cup heavy cream

  • 1 pinch cayenne pepper, or to taste

  • sea salt to taste

  • teaspoon chili oil, or to taste

Directions

  1. Heat olive oil in a pot over medium-high heat. Sauté corn and shallots in the hot oil until soft, about 5 minutes. Add vegetable broth and cream, reduce heat to low, and cook for 20 minutes.

  2. Remove 6 tablespoons of corn from the soup and set aside.

  3. Puree soup in an electric blender or by using an immersion blender; pass through a sieve back into the pot.

  4. Season soup with cayenne pepper and sea salt; add reserved corn kernels and heat until warmed through.

  5. Divide soup among four bowls and drizzle with chili oil.

Nutrition Facts (per serving)

362 Calories
28g Fat
27g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 362
% Daily Value *
Total Fat 28g 36%
Saturated Fat 12g 59%
Cholesterol 61mg 20%
Sodium 640mg 28%
Total Carbohydrate 27g 10%
Dietary Fiber 3g 9%
Total Sugars 6g
Protein 5g 10%
Vitamin C 4mg 4%
Calcium 63mg 5%
Iron 1mg 8%
Potassium 271mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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