Creamy Corn Soup

Warm, smooth, and utterly comforting, this creamy corn soup is the perfect antidote to a chilly evening or a quick lunch fix. The natural sweetness of the corn shines through in every spoonful, making it a timeless favourite.

Ingredients (Serves 4)

• 3 cups fresh or frozen corn kernels
• 1 medium onion, finely chopped
• 2 tbsp butter
• 3 cups vegetable stock
• 1 cup milk or cream
• Salt and pepper to taste
• Fresh parsley, for garnish

Method

1. Sauté the Base: In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
2. Simmer the Corn: Stir in the corn kernels and vegetable stock. Bring to a boil, then reduce the heat and simmer for 15 minutes.
3. Blend It Up: Using an immersion blender or a standard blender, puree the soup until smooth. For a chunkier texture, leave some corn kernels unblended.
4. Add the Creamy Finish: Return the soup to low heat and stir in the milk or cream. Season with salt and pepper.
5. Serve and Enjoy: Ladle into bowls, garnish with fresh parsley, and serve warm with crusty bread.

Cook’s Note

For a richer flavour, substitute half the milk with coconut milk or add a dash of smoked paprika for an earthy twist.