Easy Corn Soup can be made with both fresh or frozen corn for convenience. It’s sweet, creamy, and delicious. Naturally gluten free and can be easily modified to be vegan. Cooked in a matter of minutes. Great any time of the year!
Someone asked me recently what kind of food I usually cook. It got me thinking about my recipes and my dinners. I realized it’s not easy to categorize since I do bake a lot and it’s not simple, I do make fancy dishes from time to time too. But most of the time, it’s quick and simple and healthy (ish!). I am definitely not a health fanatic, but I try to make healthy (big ish) choices where I can. For example, this Light Vegetable Soup is full of flavour and very light on calories.
A lot of my recipes are simple and don’t require tons of spices or ingredients. I love complex flavours, but I often find that simple is just as good if not better!
I reduced the amount of salt I use in my diet quite significantly a few years back. In fact, it got to the point where I could not eat out since everything was too salty. Since then I brought back more salt into my dishes, but I still find that there is enough natural sodium in protein and produce that I don’t need to add spices and I let the flavour of the ingredients speak on their own.
So, this delicious and Easy Corn Soup is one of those kinds of recipes: simple yet flavourful. I used really good frozen corn for convenience and the flavour was outstanding! Wonderfully corny (ha!), sweet, creamy and fresh! I served the soup with some really crisp bacon (because everything is better with bacon), fresh cilantro and toasted rye bread – It was a perfect summer soup, but it would also be amazing during cold winter months. If you love corn flavour then try this Mexican Street Corn Soup from Striped Spatula; it has cheese and cheese makes everything better!
Easy Corn Soup
Easy Corn Soup can be made with both fresh or frozen corn for convenience. It's sweet, creamy, and delicious. Naturally gluten free and can be easily modified to be vegan. Cooked in a matter of minutes | Imagelicious
- 1 pound peeled potatoes
- 2 litres chicken or vegetable stock (or more if you'd like a thinner soup)
- 5 cups frozen or fresh corn
- 1/2 cup heavy cream (optional)
- salt, pepper to taste
Roughly chop the potatoes, add them to a large pot, pour stock over them and bring to boil.
Boil for about 10-15 minutes until potatoes start to get soft.
Add corn and simmer for another 5-10 minutes until potatoes and corn are fully cooked.
Either add the soup to your blender to blend or use immersion blender to blend the soup to a smooth consistency.
Add cream, if using, and let simmer for another 5-7 minutes.
Serve with bacon, fresh herbs or greek yogurt.
Using vegetable stock and omitting heavy cream will make this Easy Corn Soup Vegan.
(this post was first published on Aug 17, 2015)