Corn Soup

Discover the delightful world of corn soup with our creamy and flavorful recipes! From spicy variations to vegan options, this blog has everything you need to craft the perfect bowl. Learn essential cooking tips, essential ingredients, and creative serving ideas that will make your corn soup shine. Ready to impress your taste buds? Click through to explore these scrumptious recipes and elevate your cooking game today!

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Ingredients

4 ears of fresh corn, husked and kernels removed

1 can (13.5 oz) coconut milk

1 medium onion, chopped

2 cloves garlic, minced

1 medium potato, peeled and cubed

1 cup vegetable broth

1 tablespoon olive oil

1 teaspoon cumin powder

1/2 teaspoon smoked paprika

Salt and black pepper to taste

Fresh cilantro or parsley, for garnish

Lime wedges, for serving

Instructions

In a large pot, heat olive oil over medium heat.

Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

Stir in the minced garlic, cumin powder, and smoked paprika; sauté for another minute until aromatic.

Add the corn kernels and cubed potato to the pot. Stir well to combine all ingredients.

Pour in the vegetable broth and bring the mixture to a simmer. Cook for about 10-15 minutes, or until the potatoes are tender.

Remove the pot from heat and let it cool slightly before blending.

Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. If you prefer a chunkier texture, reserve some corn kernels to add back into the soup later.

Pour the blended soup back into the pot and stir in the coconut milk. Heat gently over low heat until warmed through.

Season with salt and pepper to taste. If it is too thick, add a little more vegetable broth to reach your desired consistency.

Serve hot, garnished with fresh cilantro or parsley and a lime wedge on the side for a dash of brightness.

Prep Time: 10 mins | Total Time: 30 mins | Servings: 4