Hearty & Creamy Sweet Corn Soup
A creamy, wholesome sweet corn soup made with fresh or frozen corn, tender vegetables, and fragrant herbs. Easy to make, naturally nutritious, and perfect for a quick weeknight dinner or meal prep. Top with a squeeze of lime and butter or hot sauce for a flavor boost.
Equipment
- 1 Large Heavy-Bottomed Pot
- 1 blender (or immersion blender)
- 1 Cutting board
- 1 Chef’s knife
- Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 small red-skinned potato peeled and chopped (about 2/3 cup)
- 1 small carrot chopped (about 1/3 cup)
- 1 small onion chopped (about 1/3 cup)
- 1 clove garlic minced
- 4 cups chicken or vegetable stock
- 6 cups corn kernels fresh or frozen
- Salt and pepper to taste (about 1/4–1/2 tsp each)
- 2 tablespoons fresh thyme or minced fresh parsley
- 2 limes for serving
- Butter or hot sauce for garnish
Instructions
- Prepare the Vegetables: Start by washing and peeling the vegetables. Peel the red-skinned potato and chop it into small, uniform cubes, about 1/2 inch each, so they cook evenly. Chop the carrot into similar-sized pieces. Finely dice the onion to ensure it softens quickly, and mince the garlic clove. Having all ingredients prepped before cooking will make the process smooth and stress-free.
- Heat the Olive Oil: Place a large, heavy-bottomed pot on the stove over medium heat. Add 1 tablespoon of olive oil, swirling the pot to coat the bottom evenly. Allow the oil to warm for about 30 seconds—it should shimmer but not smoke. This step ensures the vegetables start cooking gently without burning.
- Sauté the Base Vegetables: Add the chopped potato, carrot, and onion to the pot.Stir occasionally with a wooden spoon to coat the vegetables in the olive oil. Cook for 6–7 minutes, or until the onion becomes translucent and fragrant, and the potato and carrot start to soften. Sautéing these vegetables first develops a natural sweetness and deep flavor that will carry through the soup.
- Add Garlic for Aroma: Once the vegetables are tender, add the minced garlic. Stir constantly for about 30 seconds to prevent burning. Garlic releases its aroma quickly, infusing the soup base with a subtle, savory note. Avoid letting it brown, as this can make the soup taste bitter.
- Pour in the Stock: Carefully pour in 4 cups of chicken or vegetable stock, scraping the bottom of the pot to release any flavorful browned bits from sautéing. Stir to combine thoroughly. Season the mixture with 1/4 to 1/2 teaspoon of salt and pepper, adjusting based on the saltiness of your stock. This step forms the flavorful broth that will envelop the vegetables.
- Simmer the Vegetables: Bring the pot to a gentle boil over medium-high heat. Once boiling, cover with a lid and reduce the heat to low, allowing the soup to simmer for 5 minutes. This softens the vegetables further, blending their flavors with the stock.
- Add Half the Corn: Stir in 3 cups of fresh or frozen corn kernels. Cover the pot again and cook for 10–15 minutes on low heat, or until the potatoes and carrots are fully tender. The corn adds natural sweetness and a smooth texture that will shine once blended.
- Blend the Soup: Remove the pot from heat and transfer the mixture carefully to a blender in batches, filling only halfway to avoid spills. Blend until completely smooth. If using an immersion blender, submerge it into the pot and blend until the soup reaches a creamy consistency. The result should be silky, thick, and velvety.
- Return Soup to Pot & Add Remaining Corn: Pour the blended soup back into the same pot. Stir in the remaining 3 cups of corn kernels, fresh thyme or parsley, and adjust the seasoning with additional salt and pepper if needed. This creates a contrast in texture between the smooth soup and the tender corn kernels.
- Heat Through & Infuse Herbs: Turn the heat to low and let the soup warm gently for 3–5 minutes, stirring occasionally. This allows the fresh herbs to release their aroma and flavor into the soup, making it fragrant and inviting.
- Serve with Finishing Touches: Ladle the soup into bowls. Add a fresh squeeze of lime to each bowl to brighten the flavors. Top with a small pat of butter or a few drops of hot sauce according to your preference. Serve immediately while warm for the best experience.
Notes
- Use fresh, sweet corn for the best flavor, but frozen corn works perfectly if fresh isn’t available.
- Adjust the thickness by adding more stock for a thinner soup or blending less for a chunkier texture.
- Fresh herbs like thyme or parsley add brightness, but dried herbs can be used in a pinch.
- Lime juice enhances the sweetness of the corn; add gradually and taste as you go.
- For a vegan version, substitute butter with olive oil and use vegetable stock instead of chicken st
