Dive into the heart of summer with this delectable Corn Soup recipe, a simple yet splendid chowder that marries the sweetness of corn with the heartiness of potatoes. Whether you’re in the mood for a velvety blend or a broth brimming with texture, this soup adapts to your palate.
Vegan-friendly and bursting with flavor, it’s a celebration of summer’s bounty in a bowl, perfect for those balmy evenings or a comforting lunch. Let’s bring the taste of summer into your kitchen with this easy-to-follow recipe that promises creamy perfection or a brothy delight, based on your preference.
How to Prepare Corn Soup
- Sauté Aromatics: In a large saucepan over medium heat, pour the olive oil and add chopped onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent and fragrant.
- Steam Potatoes: To the saucepan, add the quartered red potatoes. Sprinkle a bit of sea salt and ground black pepper, then cover the pan to let the potatoes steam for about 4-5 minutes.
- Corn Time: Incorporate most of the corn kernels into the saucepan, saving a small amount for garnish later. Stir well to mix the corn with the sautéed aromatics.
- Liquid Addition: Depending on your texture preference, add the broth and almond milk (for a creamier soup) or just the vegetable broth (for a brothy soup). Cover the saucepan and bring the mixture to a low boil, then reduce the heat to simmer. Let it cook until the potatoes are tender, which should take about 5-10 minutes.
- Blend for Creaminess: If you’re opting for a creamier soup, transfer three-quarters of the soup to a blender. Add nutritional yeast now if using. Blend until smooth and creamy, then pour it back into the saucepan.
- Simmer and Season: Bring the blended soup back to a simmer in the saucepan. Taste and adjust the seasonings as needed. Let it cook for at least 10 more minutes. The longer it simmers, the thicker and more flavorful it will become.
- Garnish and Serve: Serve the soup hot, garnished with chopped green onions, the reserved corn kernels, and a sprinkle of black pepper. For an added touch of color, sprinkle a little paprika over the top.
Corn Soup
Ingredients
- 2-3 Tbsp olive oil
- 1/2 large white onion
- 2 cloves garlic
- 4 small red potatoes
- Sea salt and ground black pepper
- 3 ears corn
- 2 cups low sodium veggie broth
- 2 cups unsweetened plain almond milk
- 2-3 stalks green onions
- 1-2 Tbsp nutritional yeast
Instructions
- Begin with Aromatics: Heat olive oil in a large saucepan over a medium flame. Add in the chopped onion and garlic, sautéing until they become translucent, approximately 3-4 minutes.
- Potato Prep: Add the quartered potatoes to the mix, season with salt and pepper, and cover the saucepan. Allow the potatoes to steam within for about 4-5 minutes.
- Incorporate Corn: Stir in the majority of the corn kernels into the saucepan, setting aside a small portion for garnishing the dish later.
- Add Liquids: For a creamy texture, pour in both the vegetable broth and almond milk. For a brothier soup, use only the vegetable broth. Cover and simmer until the potatoes become tender, which is around 5-10 minutes.
- Blending Step: For those preferring a creamy texture, blend three-quarters of the soup until smooth, adding nutritional yeast at this stage if desired.
- Final Simmering: Return the blended soup to the saucepan for a final simmer. Adjust the seasoning according to taste and let it thicken by simmering for at least an additional 10 minutes.
- Garnishing and Serving: Dish out the soup, garnishing it with green onions, the set-aside corn kernels, and black pepper. A dash of paprika can be added for a colorful finish.
How to Store Corn Soup
To store the Corn Soup, let it cool to room temperature before transferring it to airtight containers. It can be refrigerated for up to 4-5 days. For longer storage, freeze the soup in freezer-safe containers or bags for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding a little water or broth if the soup has thickened too much during storage.
