Easy Corn Soup
Easy Corn Soup can be made with both fresh or frozen corn for convenience. It's sweet, creamy, and delicious. Naturally gluten free and can be easily modified to be vegan. Cooked in a matter of minutes
Easy Corn Soup can be made with both fresh or frozen corn for convenience. It's sweet, creamy, and delicious. Naturally gluten free and can be easily modified to be vegan. Cooked in a matter of minutes
- Carbohydrate 13.2070978398333 g
- Cholesterol 0 mg
- Fat 0.0680388555 g
- Fiber 1.66317205938162 g
- Protein 1.52709431233333 g
- Saturated Fat 0.0196556693666667 g
- Serving Size 1 1 Serving (76g)
- Sodium 30.3745903666667 mg
- Sugar 11.5439257804517 g
- Trans Fat 0.0143637583833333 g
- Calories 58 calories
Step-by-step
- Roughly chop the potatoes, add them to a large pot, pour stock over them and bring to boil.
- Boil for about 10-15 minutes until potatoes start to get soft.
- Add corn and simmer for another 5-10 minutes until potatoes and corn are fully cooked.
- Either add the soup to your blender to blend or use immersion blender to blend the soup to a smooth consistency.
- Add cream, if using, and let simmer for another 5-7 minutes.
- Add spices.
- Serve with bacon, fresh herbs or greek yogurt.
Swapping the chicken stock for a rich dashi or a mushroom broth alters the flavor profile entirely, steering the dish away from standard comfort food into a savory, umami-driven direction. Potatoes act as the primary thickening agent in this purée, breaking down starches during the boil to build body without requiring flour or roux. When blending hot liquids, remove the center cap of the blender lid and cover it with a folded kitchen towel to allow steam to escape while preventing pressure buildup. Immersion blenders offer convenience, but counter-top blenders create a silkier finish by shearing fibrous corn hulls into microscopic particles. Heavy cream adds richness, but introduce dairy late in the cooking process to prevent curdling caused by prolonged high heat. Cool the finished soup rapidly in an ice-water bath before transferring it to shallow airtight containers for storage.
Managing Texture and Temperature Over Time
Reheating puréed vegetable soups requires gentle heat to maintain emulsion stability and prevent scorching at the base of the pot. Starch molecules from the potatoes continue to absorb moisture during refrigeration, meaning day-old soup often thickens considerably in storage. Thin the mixture by whisking in stock two tablespoons at a time over medium-low heat until the original consistency returns. Keep holding temperatures below a simmer once dairy has been incorporated to prevent the milk fats from separating. Store leftovers in the refrigerator for up to four days, or freeze the dairy-free base for up to three months before finishing with cream.
- Grainy texture usually results from inadequate blending time or fibrous corn varieties; pass the purée through a fine-mesh sieve for a velvet finish.
- Separation occurs if the soup boils rapidly after adding heavy cream or Greek yogurt garnish; maintain a gentle simmer.
- Flat flavor on the second day indicates a need for additional salt and acid, as chilled storage mutes perception of seasoning.
