Creamy Corn Soup

Garnish with strips of roasted red peppers to create a festive look and a unique combination of flavors.

Serves: 8Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 8


  • 1 large white onion
  • 3 medium-sized red tomatoes
  • 3 cups canned (and drained) or frozen whole-kernel corn
  • 4 cups chicken stock
  • 1 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1 cup heavy whipping cream


  • Remove the skin from the onion and cut into quarters. Remove the skin from the tomatoes and cut into quarters.
  • Put the corn, onion, tomatoes, and 1 cup of the stock in a food processor or blender. Blend on medium setting for 3 minutes or until all the ingredients are melded. They do not have to be liquefied—small pieces of corn, onion, and tomato are fine.
  • Place the remaining stock in a large saucepan on medium-low heat. Stir in the blended mixture. Add the salt and pepper. Heat thoroughly, but do not boil.
  • Stir in the whipping cream and cook on low heat, stirring constantly, for 5 minutes.