Name: Velvety Sweet Corn Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup whole milk; 1 tablespoon unsalted butter; 1/4 teaspoon black pepper powder; 1/2 teaspoon salt; 2 cups canned sweet corn kernels, drained and divided; 1 tablespoon all-purpose flour

Corn Soup

What ingredients do I need to make corn soup?

Can I use canned corn instead of fresh or frozen corn?

How can I prevent the soup from curdling?

Smooth, rich, and decadent are three words to describe this Velvety Sweet Corn Soup. This soup is laden with the hearty sweetness of corn, enhanced by creamy milk, and gently spiced with pepper. Serve it with a side salad or bread for a comforting meal.

Milk

Wheat

Vegetarian

milliliter

whole milk

Butter & Margarine

gram

unsalted butter

Seasonings

black pepper

salt

Canned Vegetables

corn

Flour & Meal

all purpose flour

Vitamin K

Vitamins

Dietary Fiber

Carbohydrates

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Copper

Minerals

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Folic Acid (B9)

Vitamin C

Selenium

Water

Protein

Calcium

Iron

Magnesium

Sodium

Manganese

Vitamin A

Thiamin (B1)

Riboflavin (B2)

Phosphorus

Potassium

Zinc

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Dietary Folate Equivalents

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From The Beekman1802 Heirloom Vegetable Cookbook by Brent Ridge and Josh Kilmer-Purcell.

As mentioned, I used whole milk in lieu of heavy cream. You can use cream  if you want to make the soup richer. If you don’t have chipotle powder, you can use good-quality smoked paprika. Not into smokiness? Use sweet paprika.

The red pepper that I used was long and somewhat mild, similar to an Anaheim or poblano pepper. To dial-up the smokiness, add bits of crisp bacon or cubed smoked tofu to the soup, during the final warming.

Fresh Corn Soup

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Velvety Sweet Corn Soup

Dairy

Baking Goods

Produce

https://s3.amazonaws.com/grocery-project/recipe_images/velvety-sweet-corn-soup-2724147-3.jpeg

Set aside 1/4 cup of sweet corn kernels for garnish.

In a blender, combine the remaining sweet corn kernels with a splash of milk and blend until smooth.

In a large pan over medium heat, melt the butter. Add the all-purpose flour, stirring constantly until a thick paste forms, about 2 minutes.

Slowly pour in the milk while continuously stirring to avoid forming lumps.

Stir the smooth sweet corn paste into the pan.

Season the soup with salt and black pepper powder.

Simmer the soup on low heat for about 10 minutes, or until thickened to your desired consistency.

To serve, ladle the soup into bowls and sprinkle with the reserved sweet corn kernels.

Velvety Sweet Corn Soup

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