Cream of Sweetcorn Soup recipe
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- Dish type
- Cream and cheese soup
A simple, yet delicious soup that takes just 30 minutes to make. Perfect for the cold winter months.
114 people made this
- 1/2 onion, chopped
- 1 clove garlic, finely chopped
- 4 tablespoons chopped fresh parsley
- 15g margarine
- 3 tablespoons plain flour
- 600ml milk
- 250ml chicken stock
- 2 (340g) tins sweetcorn
- 35g cream cheese
- 1 teaspoon garlic salt
- 1 teaspoon ground black pepper
- ground cayenne pepper to taste
MethodPrep:10min ›Cook:20min ›Ready in:30min
- In a large pot over medium heat, combine the onion, garlic, parsley and margarine. Saute for about 5 minutes or until onions are tender.
- Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the stock. Add the sweetcorn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.
Reviews & ratingsAverage global rating:(120)
Reviews in English (96)
This is delicious. I pureed half of the corn to make it creamier. I recommend melting the cream cheese a little first so that it melts into the soup easier.-23 Apr 2005
by What a Dish!
Very good soup! I used a sweet onion, unsalted butter, 1% milk, and low-sodium broth. I added about a cup more broth than called for (and it made just enough for 3 adults and 2 kids as the main course of dinner). I also used Neufchatel cheese, and was afraid it wouldn't work, but it did. It was actually very thin until I added the cheese, and I was worried. At first, the cheese broke up into little chunks, but I wisked it really well and it worked fine. I don't use canned corn so I used 3 cups frozen (a mix of white and yellow). I used garlic powder and just a sprinkle of the garlic salt. Served with crackers and a nice green salad.-10 Aug 2006
Yummy soup! I made exactly as instructed, velvety smooth and filling. I can see adding some grilled chicken breast to it but it's good for me as is. I made this on a stormy night.-23 Apr 2008
Year-Round Sweet Corn Soup
I love corn, and I can't stand to wait until summertime to have it. Thankfully, this recipe works so well with frozen corn that I can pretend it is summertime all year round.
Technique tip: If you don't have a handheld blender, you can use a regular blender. Just be sure not to overfill the blender pitcher and work in small batches.
Swap option: Try different garnishes like crispy pancetta, crumbled bacon, or try using this soup as a sauce over penne and shredded roasted chicken.
Corn is the flavor of Mexico and this cream of corn soup highlights that earthy corn flavor. Ears of Mexican white corn are called elotes. If you have never tried elotes they are much tougher and earthier tasting than sweet corn that you are probably accustomed to. Fresh Elotes make a spectacular soup which transports you to Mexico with each bowl.
In Spanish, this soup is called crema de elote.
Time to Make Some Soup
Gather all of your ingredients for your soup. We always make it a habit to get everything together before starting to cook to avoid kitchen drama that occurs when you are halfway through preparation and you realize you forgot to buy a key ingredient. If fresh elotes aren’t available buy two 16oz. cans of white corn. You will need 3 cups of corn. Be sure to use Mexican cream called crema not sour cream. If you use sour cream you won’t like the results.
Remove the kernels from the uncooked ears of corn. White corn tends to be tough. Always cut away from your body. You will get approximately 1 cup of corn kernels per ear.
Cook the Corn
Start by frying the corn kernels in 2 tablespoons of butter for 5 minutes. Fry over low heat. You don’t want to brown the corn. Note: If you are using canned corn you can skip to the next step where you cook the onion. Canned corn is precooked.
Next, add the chopped onion and cook for 5 minutes more stirring a couple of times.
Add 2 cups of water and simmer for 20 minutes.
Blend and Strain
Blend the sauteed onions, garlic, corn, and cooking liquid with 2 cups of water until very smooth, about 2 minutes. White corn takes quite a while to break down in the blender.
Strain the mixture into a mixing bowl. Press firmly on the pulp to extract as much flavor as possible. Would you like a rustic corn soup? Straining the corn mixture gives the soup a very smooth texture. Skip the straining step for a heartier rustic soup. The taste and presentation will be just as good.
Incorporate the Soup Base Into the Cream
Incorporating the blended corn soup base into the cream is an important step. Allow the cream to come to room temperature and allow the blended soup base to cool for 10 minutes before adding to the cream. You need to introduce the base very slowly into the cream so that it doesn’t form lumps.
Spoon the cream into a large mixing bowl then start adding a few tablespoons of soup base at a time into the cream and gently stir to incorporate.
Continue adding a few tablespoons of base at a time while continually stirring.
Once you have added all of the soup base add 2 cups of water and stir for 30 seconds to ensure that all of the soup base and water are incorporated into the cream and there are no lumps in the cream. If there are lumps you can use a wire whisk to break them up.
The Final Steps
Warm 1 cup of chicken broth in a pot but don’t bring the broth to a boil because if the broth is boiling the cream will clump when you pour the mixture into it. Slowly pour all soup base into the broth and then stir immediately.
Simmer for 20 minutes until the soup has thickened and taken on a silky texture.
Serve and Enjoy
This corn cream soup is best served immediately and we recommend serving it as an appetizer portion because it is quite rich. Sometimes more isn’t better. Add a crack of black pepper to each bowl you serve.
One final note: If for some reason your soup has clumps in it even after following the directions to a T. Not a problem. Strain it one final time before serving and you will have a beautiful silky smooth soup and it will be perfect.
What is Corn Potage (Japanese Corn Soup ) ?
Potage itself refers to thick soups, stews or porridges, which has its origins in the middle ages cuisine of northern France. Despite it is a western-style soup, there is no western recipe for corn potage on the internet. Instead you would find Japanese corn potage recipes.
In the country where soups are mostly considered some types of miso soup, there are a few non-Japanese soups that are popular in Japan. Corn potage or corn soup is one of them, along with clam chowder, minestrone, borscht, and Chinese-style soups (chuka soup 中華スープ).
So what is corn potage? It’s a super creamy corn soup made with fresh/canned/frozen corn, onion, milk, and heavy cream. It’s ridiculously simple.
This creamy corn soup is called “potage” where the corn kernels and soup are blended till smooth and strained through fine mesh sieve. As a result, the soup has no fibers and the texture is silky smooth and creamy with a somewhat thick consistency.
When the soup is not blended and still has chunky bits of corn, we usually refer to it as corn soup. However, some people would call the creamy corn potage with thick consistency “corn soup” as well, so it may be a little confusing.
Both corn potage and corn soup are especially popular among children because Okosama Lunch (children’s menu) often includes corn potage/soup as a part of the kid’s meal next to Ebi Fry and Hambagu. We all grew up drinking corn potage and there is a nostalgic feeling attached to this soup for the Japanese.
If you’re in Japan, you can even get corn potage from the vending machine !
3 Tips to Make Delicious Corn Potage (Japanese Corn Soup)
Tip 1 – Cook the cobs together in the soup
If you’re using fresh corn on the cob to make this recipe, do not discard the cobs! Make sure to add them in the soup while cooking as they release delicious flavors and sweetness to the soup.
Tip 2 – Cook the soup with water
If you prefer strong corn flavor in your soup, I highly recommend cooking the soup with just water and get the maximum corn flavor out of the corn kernels.
Some other recipes for corn soup/corn potage recommend using vegetable or chicken broth or bouillon and I’ve tried them, but being a purist I stick to using ONLY water to extract the sweet corn flavor for pure undiluted taste.
Tip 3 – Adjust the ratio of creaminess with milk and heavy cream
I assume most of us prefer rich and creamy soup, but not everyone can afford getting extra calories from heavy cream. It’s entirely up to you how much heavy cream you want to add in this recipe. Feel free to adjust the ratio of heavy cream and milk for the 2 cups you add into the soup.
Which Do You Prefer: Corn Soup or Corn Potage?
When comes to the texture, you can choose to blend the corn kernels and strain, blend but not strain, or keep the corn kernels as they are. It’s really a personal preference.
For those who have tried corn potage in Japan and love it, I’m sure you would prefer following today’s method.
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Tips to make sweet corn soup
- I have use frozen sweet corn kernels. You can also use corn on the cob. Just rinse the corn cob first and then remove the kernels with a knife.
- You can also use canned sweet corn kernels.
- To make Chinese restaurant style sweet corn soup, dissolve about 1 tsp corn starch in 2 few tbsps of water and pour it to the soup once the corn kernels are tender.
- Vinegar, chilli sauce & ground white pepper are served alongside sweet corn soup in restaurants. You can add them as desired just before serving. I avoid vinegar and chilli sauce as I have kids at home.
- Arrowroot powder or potato starch can also be used to thicken the soup.
- To make the soup creamy you can also puree half cup of sweet corn kernels with little water in a blender. Pass it through a strainer and boil until the soup thickens. You can also add some corn starch along with this.
- You can also add some shredded chicken to the soup. This turns very delicious and you can also stir in some soya sauce, green chili sauce & vinegar just before serving.
- Usually oil is used to make Indo Chinese soup. But you can also use butter to have a buttery soup. Garlic sauteed in butter lends a too good flavor to the soup. Kids will surely love this.
- You can even add some cooked noodles to this to make sweet corn soupy noodles.
You can also serve this to a baby over 8 months just skip the ginger garlic pepper in the recipe. Puree the veggies with some soup and serve.
- 16 ears yellow corn
- 4 tablespoons butter, (cut into small pieces)
- 1 tablespoon coarse salt
- Tortilla chips, (optional)
- Lime wedges, (optional)
- Scallions, sliced, (optional)
Remove husks and silks from corn. Holding ears in a large bowl, slice off kernels (to yield about 10 cups). When slicing corn from cobs, work in a deep bowl to catch the kernels and any juices. In two batches, puree kernels and accumulated juices with a total of 2 cups water until chunky.
In a large saucepan over medium-high heat, cook pureed corn, butter, 4 cups water, and salt until butter is melted and soup is heated through, 5 minutes.
Serve hot, garnished with tortilla chips, lime wedges, and sliced scallions, as desired.
Easy Cream Of Corn Soup
2 tablespoons minced onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 can (14.75 ounce size) cream-style corn, PLUS "PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 can (8.75 ounce size) cream-style corn
3 cups milk or half-and-half
salt and pepper to taste
Sweet Corn Vegetable Soup
Today I have for you Sweet corn vegetable soup. I don’t know what took me so long to post my favorite soup recipe. I LOVE sweet corn vegetable soup and sweet corn chicken soup! And it doesn’t need to be winter or monsoon to enjoy my favorite soup. I can relish this bright and flavorful soup any time of the year. Seriously.
A comforting, thick and filling vegetarian soup without being heavy. Delicately flavored broth that has carrots, corn kernels, cabbage and beans going into it. Extremely easy to prepare provided you have cream style corn on hand. Of course, you can make your own cream style corn but I usually buy ready made cream style corn. So, ready to re-create restaurant style sweet corn vegetable soup at home?
- 1 tablespoon Corn flour
- 1-1/4 cups Sweet corn , steamed
- 2 tablespoons Butter (Salted)
- 1/4 cup Carrots (Gajjar) , finely chopped
- 1/4 cup Green beans (French Beans) , finely chopped (optional)
- 2 tablespoons Spring Onion Greens , finely chopped
- 1 teaspoon Salt , and more to taste
- 1 teaspoon Black pepper powder
- 1 teaspoon Sugar , optional
- 2 Green Chillies , finely chopped
- 1 tablespoon Rice Vinegar
- 3 ears fresh sweet yellow corn, shucked
- 2 tablespoons unsalted butter
- 1/2 cup chopped yellow onion (from 1 medium onion)
- 1 teaspoon chopped garlic (about 2 garlic cloves)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup water
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon white wine vinegar
- Toppings: bacon, pesto, or Spicy Corn Relish
Cut kernels from corncobs place in a bowl. Using the large holes of a box grater, scrape liquid and pulp from cobs into another bowl. Discard cobs.
Melt butter in a medium saucepan over medium-high. Add onion, and cook, stirring often, until tender, about 4 minutes. Stir in corn kernels, garlic, salt, and pepper cook, stirring occasionally, 3 minutes. Add water and reserved corn liquid and pulp. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer 4 minutes. Transfer to a blender, and add olive oil. Remove center piece of blender lid (to let steam escape) secure lid on blender, and place a clean towel over opening in lid. Process until smooth, 2 minutes.
Pour mixture through a fine wire-mesh strainer into a bowl press with the back of a spoon to extract as much liquid as possible. Discard solids. Stir in vinegar cover and chill 4 to 8 hours. Pour into 6 (4-ounce) glasses add toppings.
Corn Soup Recipe
This sweet corn soup makes a great appetizer or a delicious dinner served with garlic bread and a salad. I like toasting up Schar ciabatta rolls with a spread of garlic butter for a gluten-free option.
In the fall my kids love Butternut Squash Soup Recipe in the fall and this soup in the summer. It&rsquos great for using up summer corn!
This soup can really be made with fresh corn but I actually prefer it with organic frozen white corn. It&rsquos so much easier and just as tasty! This soup tastes great with a pad of butter, hot sauce and a squeeze of lime.
Tips for Delicious Corn Soup
- Add half the corn while the other vegetables are simmering and the other half after the soup after blending the soup.
- Adding one potato to this soup gives it a nice thickness.
- Use a flavorful chicken stock. I use the Organic Chicken Stock from Costco.
- Either fresh or frozen corn will work in this recipe.
- A little fresh thyme or parsley give this soup great fresh flavor.
- Serve topped with hot sauce, lime juice and a pad of butter to take this soup to the next level!
More Summer Corn Recipes
- This Summer Corn Salad is full of tomatoes and feta cheese all tossed in a delicious dressing.
- This Best Quinoa Salad recipe has corn as the secret ingredient. It pairs so well with the basil buttermilk dressing!
- This Creamy Corn Soup from Vegetarian Mama also looks delicious.
- Also be sure to check out all the best gluten-free soup recipes!
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