A very easy, comforting soup built around cream of corn with onion, garlic, broth, and a little milk or cream for a smooth finish.
By james
Servings
4
2 can Canned cream of corn
1 piece Yellow onion
3 clove Garlic
2 tbsp Unsalted butter
2 cup Vegetable broth
0.5 cup Heavy cream
Salt
Black pepper
0.5 tsp Smoked paprika
2 tbsp Fresh chives (garnish)
Calories
373 kcal
Protein
6g
Carbs
47g
Fat
22g
Fiber
4g
Sugar
15g
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Build the Base
1. Finely dice the onion and mince the garlic. Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5–6 minutes until softened and translucent. Add the garlic and smoked paprika and cook for 1 minute more until fragrant.
2. Pour in the vegetable broth and stir to combine, scraping up any bits from the bottom of the pan. Add both cans of cream of corn and stir well to incorporate. Bring the soup to a gentle simmer over medium heat.
2 can Canned cream of corn,
2 cup Vegetable broth
Simmer & Finish
3. Reduce the heat to low. Stir in the heavy cream and simmer gently for 5 minutes, stirring occasionally. Season generously with salt and black pepper to taste.
0.5 cup Heavy cream,
Salt,
Black pepper
Serve
4. Ladle the soup into bowls and garnish with snipped fresh chives and an extra crack of black pepper. Serve hot with crusty bread if desired.
Black pepper,
2 tbsp Fresh chives (garnish)
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By james
