Corn Soup
Savor the essence of summer with our Corn Soup recipe. This 9-ingredient chowder is a breeze to make, offering a lush blend of corn and potatoes. Opt for a silky, blended version or a chunky, brothy texture to suit your taste. Vegan-friendly and wonderfully versatile, it's a splendid choice for any summer meal.
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.