Creamy corn soup recipe
It’s cold and rainy and on days like these I have to make soup. This time I felt like cooking corn soup.
I love the taste and creamy consistency of this soup, the hints of carrot, and the garlic, of course. I promise that your family will love it too.
A wonderful soup for a cold winter’s day.
Makes 3 servings
1 large onion
3 cloves of garlic
2 large carrots
2+ cups corn kernels
5 cups water
250 ml half and half cream
1 Tbsp soy sauce
1 tsp sugar
40 grams cornstarch (2 heaped Tbsp)
40 grams Kashkaval cheese
2 Tbsp chicken bouillon
Ground black pepper
Salt (if needed, to taste)
1. Dice the onion and garlic. Place around 4 Tbsp of oil in a pot. Add the onion and sauté for a minute while stirring. Then add the garlic and continue to sauté for another minute.
2. Grate the carrot on the large holes of a box grater and add to the onion for a quick sauté. Add the soy sauce and corn, mix the cornstarch with a cup of water until dissolved and then add to the pot, along with the rest of the water. Add seasoning.
3. Bring to a boil, lower the heat and cook for around 25 minutes. Blend the soup to a chunky consistency, cook for another 10 minutes, add the cream and taste to adjust seasoning.
4. Ladle into bowls and sprinkle the cheese over the top.
Served with veggie fritters
Good to know…
If you want the corn to be more dominant, blend less of the soup and serve it at a chunkier consistency. For canned corn, add a 550 gram can of corn which is a net 335 grams of corn,
and four cups of water instead of five + the water in the can.
I don’t recommend skipping the blending step. Instead of the carrot you can use sweet potato, instead of the cornstarch you can use flour, and the Kashkaval can be replaced with any hard cheese of choice. The soup gets thicker the more it’s blended. You can make this without the cream.