CREAMY CORN SOUP
Capture the sweetness of fresh corn in this four-ingredient soup. Freeze portions for up to six months, and then heat them straight from the freezer.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Remove husks and silks from corn. Holding ears in a large bowl, slice off kernels (to yield about 10 cups). When slicing corn from cobs, work in a deep bowl to catch the kernels and any juices. In two batches, puree kernels and accumulated juices with a total of 2 cups water until chunky.
- In a large saucepan over medium-high heat, cook pureed corn, butter, 4 cups water, and salt until butter is melted and soup is heated through, 5 minutes.
- Serve hot, garnished with tortilla chips, lime wedges, and sliced scallions, as desired.
Nutrition Facts : Calories 216 g, Fat 8 g, Protein 6 g
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Gabriel Donkor
[email protected]I made this soup in my crock pot and it turned out great. So easy and convenient.
Azadari_ Network_Hyderabad
[email protected]This soup is perfect for a cold winter day. It's hearty and filling.
Noman_ Ali.
[email protected]I'm not usually a fan of corn soup, but this recipe changed my mind. It's so creamy and flavorful.
dany dida
[email protected]The soup was a hit at my dinner party. Everyone loved it!
Bela Diallo
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Kelvin Clemence
[email protected]5 stars! So creamy and flavorful. I'll be making this again and again.
ngale malemela
[email protected]I added some extra black pepper and cayenne pepper for a little kick. It was delicious!
Sapla Akter
[email protected]I followed the recipe exactly and it turned out perfect. My family loved it!
Yahya Ahmad
[email protected]Easy, quick, and yummy!
Md purno
[email protected]This creamy corn soup was absolutely delicious, so glad I tried it. Would definitely recommend it to anyone who enjoys creamy soups.