Thick and Creamy Corn Soup

For even more creamy flavor, substitute 2 cups half-and-half or cream for the milk.

Serves: 4Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Medium

Serves: 4

Ingredients

  • 5 medium ears of corn
  • 2 Tbsp. butter
  • ½ cup chopped celery
  • ½ cup chopped carrot
  • ½ cup chopped onion
  • 4 cups chicken broth
  • ½ cup dry white wine
  • ½ tsp. roasted garlic paste
  • ½ cup polenta (from a prepared roll or leftover homemade)
  • 2 cups whole milk
  • 2 Tbsp. fresh chopped thyme
  • ¼ cup sherry
  • ½ tsp. salt
  • ½ tsp. ground white pepper
  • ⅛ tsp. paprika

Directions

  • In a 350°F oven, roast the corn in their husks for about 45 minutes. Cool. Remove the husks and cut the kernels off the cobs. Set aside ½ cup kernels for garnish.
  • Heat butter in a large skillet over medium heat. Sauté celery, carrots, and onion until tender. Add the broth, wine, roasted garlic, and the fresh corn kernels. Bring to a boil and simmer for 30 minutes.
  • Add the polenta and simmer for another 20 minutes. Purée the mixture in a blender or food processor; return it to the soup pot.
  • Add the milk, thyme, sherry, salt, and pepper. Reheat gently and serve garnished with reserved corn kernels and paprika.

Recipe Information

Serves: 4

Ingredients

  • 5 medium ears of corn
  • 2 Tbsp. butter
  • ½ cup chopped celery
  • ½ cup chopped carrot
  • ½ cup chopped onion
  • 4 cups chicken broth
  • ½ cup dry white wine
  • ½ tsp. roasted garlic paste
  • ½ cup polenta (from a prepared roll or leftover homemade)
  • 2 cups whole milk
  • 2 Tbsp. fresh chopped thyme
  • ¼ cup sherry
  • ½ tsp. salt
  • ½ tsp. ground white pepper
  • ⅛ tsp. paprika

Directions

  • In a 350°F oven, roast the corn in their husks for about 45 minutes. Cool. Remove the husks and cut the kernels off the cobs. Set aside ½ cup kernels for garnish.
  • Heat butter in a large skillet over medium heat. Sauté celery, carrots, and onion until tender. Add the broth, wine, roasted garlic, and the fresh corn kernels. Bring to a boil and simmer for 30 minutes.
  • Add the polenta and simmer for another 20 minutes. Purée the mixture in a blender or food processor; return it to the soup pot.
  • Add the milk, thyme, sherry, salt, and pepper. Reheat gently and serve garnished with reserved corn kernels and paprika.

Nutrition Information

Nutrition Information
Amount per serving
Calories340
Total Fat12g
Saturated Fat6g
Cholesterol30mg
Sodium940mg
Total Carbohydrate43g
Dietary Fiber5g
Sugars13g
Protein10g