Description
A rich and hearty soup loaded with sweet corn, tender potatoes, and a creamy broth. Perfect for cozy dinners or chilly days!
Ingredients
Scale
- 2 tbsp unsalted butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 medium potatoes, peeled and diced
- 4 cups fresh or frozen corn kernels (about 4 ears of corn)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 1 tsp smoked paprika
- ½ tsp dried thyme
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley (optional, for garnish)
- Optional toppings: shredded cheese, or green onions
Instructions
- Sauté Aromatics: In a large pot, melt butter over medium heat. Add onion and garlic, sautéing until softened, about 3 minutes.
- Cook Potatoes and Corn: Add diced potatoes, corn, smoked paprika, thyme, salt, and pepper. Stir to combine.
- Simmer: Pour in the broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Blend for Creaminess: Use an immersion blender to puree a portion of the soup for a thicker consistency, or transfer 1-2 cups of soup to a blender, then return it to the pot.
- Add Cream: Stir in heavy cream and simmer for an additional 5 minutes. Adjust seasoning as needed.
- Serve: Ladle into bowls, garnish with parsley and optional toppings, and serve hot.
Notes
- For a smoky twist, add diced cooked bacon directly to the soup.
- Substitute heavy cream with coconut milk for a dairy-free option.
- Leftovers can be refrigerated for up to 3 days or frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320
- Sugar: 8g
- Fat: 14g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 7g