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Creamy corn soup topped with chopped parsley in a silver serving mini bowl.
Print Recipe

Creamy Corn Soup

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Soup
Cuisine: American
Keyword: corn soup, cream of corn soup, creamed vegetable soup, Creamy corn soup
Servings: 6

Ingredients

  • 2 ears of corn or 1 can of corn kernels
  • 1 tsp olive oil
  • ½ medium onion chopped
  • 1 rib of celery chopped
  • 1 medium carrot chopped
  • 1 clove garlic minced
  • 1 large potato diced
  • Sea salt and black pepper
  • 3 cups vegetable broth
  • 1 to 2 bay leaves
  • ½ cup heavy cream
  • ¼ cup finely chopped parsley

Instructions

  • Boil the corn for 10 minutes or until the corn is cooked. Use a knife to shave off the corn kernels. Reserve about a cup of the cooked liquid.
  • Heat the olive oil and cook the onions, celery, and carrots for 3 to 4 minutes or until the vegetables have softened up but not browned. Add the potatoes and garlic. Cook for 2 minutes or until the garlic is fragrant. Season with sea salt and black pepper.
  • Add the broth, liquid from boiling the corn, and bay leaves. Cover and cook for 10 minutes or until the potatoes are cooked through.
  • Taste and adjust the seasoning before adding the cream. Remove the bay leaves and keep the heat on the lowest setting while stirring in the cream.
  • Remove from heat and let the pot cool for 5 minutes. When it is cool enough to handle, purée until smooth. Return the pot to the stove and keep warm over low heat. Add the corn kernels. Serve hot, topped with chopped parsley.