Quick and easy sweet corn soup

Name: Quick and easy sweet corn soup
Prep time: 25 min
Total time: 25 min
Yield: 2
Cuisine: american
Ingredients: 14 oz canned sweet corn; 1 leek; 2 potatoes; 2 cloves garlic; 0.5 tsp smoked paprika powder; 3.25 cups vegetable broth; 2 tbsp vegetable oil; salt; pepper; cilantro (optional); sour cream (optional)

Based on 27 ratings

In app

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

"Here’s a soup-er easy recipe for a chowder-like corn soup you can rustle up in no time for lunch or dinner. I used canned corn, but it can easily be made with fresh corn on the cob as well, just use two cooked (boiled or steamed ideally) corn cobs instead of the one can of corn, and slice the corn off the cob in the first step. Thanks to potatoes, this is a comfortingly vegetarian, silky soup that can be seasoned to your liking. I go for cilantro and sour cream (or creme fraiche), but you can also add a dollop of scallion oil (try Xueci’s recipe from her scallion oil noodles), a soft boiled egg, shredded chicken, crispy bacon, or squeeze of lime to take it further. It’s your canvas! Have fun!"

Difficulty

Easy 👌

Preparation

25 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

400 g

2 cloves

½ tsp

smoked paprika powder

750 ml

vegetable broth

2 tbsp

vegetable oil

salt

pepper

cilantro (optional)

sour cream (optional)

Utensils

cutting board, knife, peeler, pot (with lid), cooking spoon, ladle, liquid measuring cup, immersion blender

Nutrition per serving

Cal468

Fat17 g

Protein10 g

Carb76 g

Step 1/3
- 1 leek
- 2 cloves garlic
- 2 potatoes
- cutting board
- knife
- peeler
Finely chop the white part of the leek; save the green part for another use. Mince garlic. Peel and chop potatoes into bite-size pieces.
Step 2/3
- 2 tbsp vegetable oil
- 400 g canned sweet corn
- ½ tsp smoked paprika powder
- salt
- 750 ml vegetable broth
- pot (with lid)
- cooking spoon
Add vegetable oil to a pot set over medium heat. Once hot, add leek, garlic, and potato and cook for approx. 5 min., stirring often, until the leek is soft. Add corn and smoked paprika, and season with salt. Fry for approx. 1 min., then add the vegetable broth. Cover halfway and let simmer for approx. 15–20 min., or until the potatoes are cooked through.
Step 3/3
- salt
- pepper
- cilantro (optional)
- sour cream (optional)
- ladle
- liquid measuring cup
- immersion blender
Transfer half of the soup to a liquid measuring cup and blend until smooth using an immersion blender. Add back to the soup and stir well to combine. Season with salt and pepper to taste. Serve with fresh cilantro and a dollop of sour cream, if desired. Enjoy!
Enjoy your meal!