Corn Soup

Name: Corn Soup
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 2 quarts
Ingredients: 2 tablespoons butter; 1 medium onion, chopped; 1 medium carrot, chopped; 1 medium potato, peeled and finely chopped; 6 cups fresh or frozen corn, divided; 2 garlic cloves, peeled and crushed; 1-1/2 teaspoons salt; 1/2 teaspoon pepper; 1/8 teaspoon cayenne pepper; 4 cups reduced-sodium chicken broth; 1 cup whole milk; 1 tablespoon lemon juice; 1 tablespoon minced chives

Total Time Prep: 25 min. Cook: 45 min.

Yield 2 quarts

Test Kitchen Approved

Flecked with carrots, potatoes and kernels of fresh or frozen corn, this simple corn soup is a perfect choice year-round.

Ingredients

2 tablespoons butter
1 medium onion, chopped
1 medium carrot, chopped
1 medium potato, peeled and finely chopped
6 cups fresh or frozen corn, divided
2 garlic cloves, peeled and crushed
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
4 cups reduced-sodium chicken broth
1 cup whole milk
1 tablespoon lemon juice
1 tablespoon minced chives

Directions

In a Dutch oven, melt butter over medium heat. Add onion, carrot and potato; cook until tender, 5-7 minutes. Stir in 3 cups corn, garlic, salt, pepper and cayenne; cook one minute longer. Stir in chicken broth and milk; bring to a simmer. Cook until corn has softened, 10-15 minutes.
Remove soup from heat; cool slightly. Process in batches in a blender until smooth; return to pan. Stir in remaining 3 cups of corn, cook until corn is tender, 6-8 minutes longer. Stir in lemon juice and chives.

Nutrition Facts

1 cup: 171 calories, 5g fat (3g saturated fat), 11mg cholesterol, 786mg sodium, 28g carbohydrate (10g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 0.500 fat.

Corn steals the show in this vegetable soup. Its naturally sweet taste is enhanced with butter, milk and lemon juice, while potatoes and carrots balance it out. —Megan Taylor, Greenfield, Wisconsin

Recipe Creator