Name: Corn Soup
Prep time: 25 min
Cook time: 25 min
Yield: 2
Ingredients: 2 tablespoons butter -; 1 medium onion, chopped -; 1 medium carrot, chopped -; 1 medium potato, peeled and finely chopped -; 6 cups fresh or frozen corn, divided -; 2 garlic cloves, peeled and crushed -; 1-1/2 teaspoons salt -; 1/2 teaspoon pepper -; 1/8 teaspoon cayenne pepper -; 4 cups reduced-sodium chicken broth -; 1 cup whole milk -; 1 tablespoon lemon juice -; 1 tablespoon minced chives -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Corn Soup

1. 2 tablespoons butter -

2. 1 medium onion, chopped -

3. 1 medium carrot, chopped -

4. 1 medium potato, peeled and finely chopped -

5. 6 cups fresh or frozen corn, divided -

6. 2 garlic cloves, peeled and crushed -

7. 1-1/2 teaspoons salt -

8. 1/2 teaspoon pepper -

9. 1/8 teaspoon cayenne pepper -

10. 4 cups reduced-sodium chicken broth -

11. 1 cup whole milk -

12. 1 tablespoon lemon juice -

13. 1 tablespoon minced chives -

How to cook deliciously - Corn Soup

1. Stage

In a Dutch oven, melt the butter over medium heat. Add the chopped onion, carrot and potatoes and cook them until they're tender, about five to seven minutes. Stir in three cups of corn, plus the crushed garlic, salt, pepper and cayenne, and cook for one more minute. Stir in the chicken broth and milk and bring to a simmer. Continue cooking for 10 to 15 minutes, until the corn has softened.

2. Stage

Remove the soup from the heat and allow it to cool slightly. Process the soup in batches in a blender until it's very smooth. Return the soup to the pot and stir in the remaining 3 cups of corn. Cook until the corn is tender, six to eight minutes longer, then remove the soup from the heat. Finish by stirring in the lemon juice and chives.