Creamy Corn Soup Recipe
Indulge in a velvety corn soup that captures the essence of summer in every spoonful.
This creamy corn soup is a delightful blend of sweet corn and aromatic herbs, offering a smooth texture with just the right amount of creaminess. Perfect for a light lunch paired with crusty gluten-free bread or a crisp salad.
Method
- 1
Place the corn, water, chicken or vegetable bouillon, garlic, salt, pepper, cilantro, potatoes and scallions in a large pot and bring to a boil. Reduce heat to medium low and simmer for approximately 4 minutes or until the corn is tender.
- 2
Remove from the heat. Puruée the soup in a blender and return to the pot, add the cream and heat over medium heat for 15 minutes, stirring occasionally.
- 3
Pour into bowls, garnish with cilantro and potato sticks.
- 4
Notes
- 5
*Fresh corn or frozen corn will work for this soup recipe. I usually use fresh corn, but I use organic corn kernels in the winter to make this soup.
- 6
*To store: Place cooled corn soup in an airtight container and store in the fridge for up to 3 days.
FAQ
Is «Creamy Corn Soup Recipe» gluten-free?
Yes. «Creamy Corn Soup Recipe» is a gluten-free recipe, safe for celiac disease when you use certified gluten-free products.
How many calories and carbs are in a serving of «Creamy Corn Soup Recipe»?
One serving has 185 kcal, 21 g carbs, 9.5 g protein and 6 g fat. The recipe makes 6 servings.
Is «Creamy Corn Soup Recipe» suitable for gestational diabetes (GDM)?
Suitable for a carb-controlled diet. Carb load: умеренная. This is not medical advice — with GDM, check with your doctor and glucose meter.