Creamy Corn Soup
A rich and comforting soup blending sweet corn with creamy goodness, perfect for a cozy meal.
Ingredients
Butter
- 3 tablespoons butter
Potatoes
- 1 large yellow potato (peeled, diced) approximately 9-10 ounces whole or 1 ½ cups diced
Onion
- ½ cup chopped onion white or yellow
Garlic
- 3 cloves garlic (minced)
Chicken broth
- 3 cups low-sodium chicken broth
Corn kernels
- 5 cups corn kernels (divided) see Notes
Heavy cream
- 1 cup heavy cream at room temperature
Lime juice
- 1-2 tablespoons fresh lime juice juice from approximately 1 medium lime
Salt
- to taste salt
Black pepper
- to taste freshly cracked black pepper
Chives or cilantro
- chopped chopped fresh chives or cilantro
Lime wedges
- optional lime wedges
Instructions
- Heat a large pot over medium heat, melt butter, then add potatoes, onions, and garlic. Cook until soft, about 5-6 minutes.
- Add chicken broth and 4 cups of corn, then bring to a boil. Reduce heat and simmer until potatoes and corn are tender, about 10-12 minutes.
- Remove from heat, blend until smooth using an immersion blender. Stir in heavy cream, remaining corn, and lime juice. Season with salt and pepper, then simmer for 5 minutes.
- Serve warm, garnished with chives or cilantro, with lime wedges if desired.
Notes
For a creamier texture, blend the soup thoroughly and adjust seasoning as needed.