Cream of Corn Soup

Perfect for cold winter nights, this easy cream of corn soup is a classic staple that will please the entire family.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 362 Calories

Ingredients

• 3 tablespoons olive oil
• 1 pinch cayenne pepper, or to taste
• sea salt to taste
• ¾ cup heavy cream
• 2 cups canned whole kernel corn, drained
• 3 ¼ cups vegetable broth
• 3 medium shallots, minced
• ⅛ teaspoon chili oil, or to taste

Recipe Instructions

Step 1

Heat olive oil in a pot over medium-high heat. Saute corn and shallots in the hot oil until soft, about 5 minutes. Add vegetable broth and cream, reduce heat to low, and cook for 20 minutes.

Step 2

Remove 6 tablespoons of corn from the soup and set aside.

Step 3

Puree the soup in an electric blender or by using an immersion blender; pass through a sieve back into the pot.

Step 4

Season soup with cayenne pepper and sea salt. Add the reserved corn kernels back to the soup and bring to a boil again briefly.

Step 5

Divide the soup among four bowls and drizzle with chili oil.