Creamy Corn Soup (No Cream!)

Name: Creamy Corn Soup (No Cream!)
Cuisine: American
Ingredients: 1 tbsp (15 ml) olive oil; 1 cup (127g) yellow onion, diced; ⅓ cup (30g) celery stalks, chopped; 1 garlic clove, sliced; Salt and pepper to taste; 4 cups (946ml) of Vegetable or Chicken broth; 1 16-ounce (453g) bag of frozen yellow corn; 1 cup (200g) russet potato, peeled and cubed; Avocados, diced; 1-2 dashes of Chipotle Hot sauce; Fresh cilantro

5 steps

This creamy corn soup is so luxurious you'd swear there was heavy cream in it! But no, it's thanks to my secret ingredient a russet potato. Pair it with my Cheddar Cheese Biscuits for a warm and comforting dinner idea or as a starter to a springtime lunch.

Updated at: Sat, 23 Nov 2024 10:34:08 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories216.7 kcal (11%)

Total Fat7.6 g (11%)

Carbs36.8 g (14%)

Sugars6.5 g (7%)

Protein5.4 g (11%)

Sodium924.8 mg (46%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

15mlolive oil

1 cupyellow onion

diced

⅓ cupcelery stalks

946mlVegetable broth

or Chicken

1 x 16 ouncefrozen yellow corn

1 cuprusset potato

peeled and cubed

Avocados

diced

1 dashesChipotle Hot sauce

fresh cilantro

optional

Instructions

Step 1

Heat olive oil in a large Dutch oven. Saute the onion, celery, and garlic until soft and fragrant. Season with salt and pepper to taste.

Step 2

Add the broth and potato. Simmer until the potato is soft and tender. About 10-15 minutes. Then add the corn and cook until warmed through and tender.

Step 3

Transfer soup to a blender and blend on high until smooth and creamy. Transfer into a clean pot and taste for seasoning, season with salt and pepper if needed.

Step 4

Ladle into bowls and top with a drizzle of hot sauce, diced avocado and fresh cilantro.

Step 5

Serve with my Cheddar Biscuits!

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