Corn soup has that ultra-comforting something that makes it an excellent autumn-winter dish 🙂 Its pale yellow colour, its delicately spiced flavor or seasoned with meat, I love it and it’s something I’ve never eaten in Europe: here I cook corn with pleasure only because I associate it with 4th of July barbecues, evenings by the fire and many other typically North American moments for me.
You can make this recipe with canned corn but put it at the end because it is already cooked and do not add honey. Obviously I recommend you find fresh corn on the cob, it will be much better and less sweet 😉
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Corn soup
A sweet and creamy corn soup to warm up: a perfect and comforting recipe 🙂
| Preparation time | 15 minutes |
| Cooking time | 35 minutes |
Instructions
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In a large pot, over medium heat, cook the bacon and onion for 8-10 minutes, stirring regularly until the onion is soft and golden.
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Add the flour and minced garlic,
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While whisking the mixture, slowly add the water or broth;
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Bring the mixture to the boil,
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Add the corn, potatoes and carrots,
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Season with thyme, bay leaves, chilli flakes, salt and pepper to taste,
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Bring to a boil again, reduce heat, and simmer until potatoes and carrots are tender, about 20 minutes.
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Fish out the bay leaf, then transfer 500ml of the soup into a blender – try to avoid putting too many carrots in the blender, and blend until smooth,
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Transfer this “creamed corn” back into the pan,
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Mix the cream and honey,
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Serve and add parsley or chives and grated cheese to taste.
A good corn soup is a must for me to try in North America: I love it, it’s creamy, meaty, smoky, sweet and tasty: definitely something I like to eat this type of soup especially after a rainy afternoon, it’s warm and welcoming 🙂
Print the recipe
Corn soup
A sweet warm winter soup: nothing better :p
| Preparation time | 15 minutes |
| Cooking time | 35 minutes |
Instructions
-
In a large pot over medium heat, add the onion and bacon,
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Cook for about 8-10 minutes, stirring often, until the onion has softened and has just started to brown around the edges.
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While whisking, slowly pour in 5 cups of water or broth,
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Mix the corn kernels and potatoes,
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Add thyme, bay leaf, chilli flakes, salt and pepper to taste,
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Bring to a gentle boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes.
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Remove the bay leaf, then transfer 2 1/2 cups of the soup to a blender and blend until smooth.
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Stir the mixture back into the pan,
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Mix half-and-half and honey,
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Sprinkle each serving with chives or parsley and optional cheddar cheese.
