Simple Summer Corn Soup
9-ingredient simple summer chowder with corn and potatoes. Blend for a creamier soup, or leave as is for a brothy soup with more texture.
9-ingredient simple summer chowder with corn and potatoes. Blend for a creamier soup, or leave as is for a brothy soup with more texture.
- 2 cloves garlic minced
- 2-3 tbsp olive oil
- sea salt and ground black pepper
- 1/2 large white onion chopped (~1 cup)
- 4 small red potatoes (or 1 small russet) quartered (peeling, optional)
- 3 ears corn (or 1.5 cans) kernels sliced off
- 2 cups low sodium veggie broth* (diy or store-bought)
- 2 cups unsweetened plain almond milk* (or regular milk i
- 2-3 green onions (garnish) chopped
- optional: 1-2 tbsp nutritional yeast for a cheesy
- Carbohydrate 3.437 g
- Cholesterol 0 mg
- Fat 0.0416666666666667 g
- Fiber 0.495000008742015 g
- Protein 0.487 g
- Saturated Fat 0.0134666666666667 g
- Serving Size 1 1 Serving (28g)
- Sodium 53.244 mg
- Sugar 2.94199999125799 g
- Trans Fat 0.0120333333333333 g
- Calories 15 calories
Step-by-step
- To a large saucepan over medium heat, add olive oil, onion, and garlic and sauté for 3-4 minutes.
- Add potato, season with a little salt and pepper, and cover to steam for 4-5 minutes.
- Add most of the corn, reserving a little for garnish, and stir.
- NOTE: If you plan to blend the soup, I recommend adding half broth, half milk for a more creamy texture. But if you intend to leave it unblended, forgo the milk and do all broth for best texture/flavor.
- Add broth and almond milk (if using), cover, and bring to a low boil.
- Reduce heat to low. Cook until the potatoes are soft and slide off of a knife when pierced - about 5 minutes.
- If blending, add 3/4 of the soup to a blender and blend until creamy and smooth. If using nutritional yeast, add now.
- Transfer soup back to the saucepan and bring back to a simmer.
- Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. The longer it simmers, the more flavorful it will be.
- To serve, top with chopped green onion, remaining fresh (or lightly sauteed) corn, and black pepper. Add a sprinkle of paprika for color.
Simple Summer Corn Soup: A Busy Mom's Delight
Summer is here, and with it comes the abundance of fresh, seasonal produce. One of my favorite things to make during these warm months is a simple, yet incredibly satisfying, corn soup. As a busy mom of two, I need recipes that are quick, easy, and don't require a culinary degree. This corn soup fits the bill perfectly. It's ready in under 30 minutes, uses minimal ingredients, and is adaptable to whatever I have on hand. I often swap out the almond milk for regular milk, or even just use more broth if I'm feeling a lighter soup. The beauty of this recipe lies in its simplicity – you can easily customize it to your liking.
The process is incredibly straightforward. Sautéing the onions and garlic first adds depth of flavor, and the potatoes add a lovely creaminess even without blending. Blending is optional; sometimes I prefer a chunkier soup, while other times I crave that smooth, velvety texture. Either way, it's delicious. The fresh corn kernels are the star of the show, bringing a burst of summer sweetness to every spoonful. I love topping it with a sprinkle of paprika for a touch of color and a little extra zest, along with some fresh green onions. It's a perfect light lunch, a comforting dinner, or even a satisfying snack.
This recipe is not just a quick meal; it's a moment of peace in the chaos of daily life. The aroma of simmering corn and garlic fills the kitchen, creating a warm and inviting atmosphere. It's a simple act of nourishment, both for the body and the soul. This soup isn't just about the taste; it’s about the feeling of ease and satisfaction that comes from creating something delicious and healthy with minimal effort. I encourage you to try this recipe, adjust it to your own tastes, and enjoy the simple pleasure of a truly delicious summer soup.
Beyond the Basics: While the recipe is straightforward, you can play around with the ingredients to create your own variations. Adding a pinch of red pepper flakes would give it a delightful kick, while a squeeze of lime juice at the end could add a vibrant freshness. Experiment with different herbs – chives or basil would be lovely additions. If you're looking for a heartier soup, you could add some cooked chicken or shrimp. The possibilities are endless!
Serving Suggestions: This soup is fantastic on its own, but it also pairs beautifully with other summer dishes. Serve it alongside a grilled cheese sandwich for a comforting meal, or enjoy it as a starter before a main course. It's also a great option for a potluck, as it travels well and can be easily reheated.
This Simple Summer Corn Soup is more than just a recipe; it’s a reminder to embrace the simplicity of summer and the joy of creating delicious meals that nourish the body and the soul. It's a recipe that will surely become a staple in your summer cooking repertoire. So go ahead, give it a try, and let me know what you think!
Making it Ahead: This soup is even better the next day! You can easily make it ahead of time and store it in the refrigerator for up to three days. Simply reheat gently before serving. The flavors deepen and meld together beautifully, making it even more delicious.
Variations:
- Spicy Corn Soup: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a spicy kick.
- Creamy Corn Chowder: Use heavy cream instead of almond milk for a richer, creamier soup.
- Roasted Corn Soup: Roast the corn before adding it to the soup for a deeper, smoky flavor.
- Curried Corn Soup: Add a spoonful of curry powder for an exotic twist.
With its versatility and ease of preparation, this Simple Summer Corn Soup is a perfect addition to any summer menu. It is a testament to the idea that sometimes, the simplest recipes are the most satisfying. Enjoy!
