Corn Soup
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.
