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.
Amount per serving | |
---|---|
Calories | 340 |
Total Fat | 12g |
Saturated Fat | 6g |
Cholesterol | 30mg |
Sodium | 940mg |
Total Carbohydrate | 43g |
Dietary Fiber | 5g |
Sugars | 13g |
Protein | 10g |
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
Amount per serving | |
---|---|
Calories | 340 |
Total Fat | 12g |
Saturated Fat | 6g |
Cholesterol | 30mg |
Sodium | 940mg |
Total Carbohydrate | 43g |
Dietary Fiber | 5g |
Sugars | 13g |
Protein | 10g |