Corn Soup
Ingredients
- 30 Oz Canned White Shoepeg Corn Drained
- 2 Cups Non Dairy Milk Unflavored, Use Any Milk You'd Like
- 2 Tablespoons Butter Unsalted, If Using Salted Omit Additional Salt
- Salt To Taste
- Black Pepper To Taste
- Chives To Taste
Instructions
- Drain corn and place in a medium saucepan over medium heat. Allow moisture to evaporate, sitrring occasionally, and then remove from heat.30 Oz Canned White Shoepeg Corn
- Reserve 1/2 cup of the corn.
- Place the rest of the corn to a blender, add milk, and blend until smooth.2 Cups Non Dairy Milk
- Place reserved 1/2 cup of corn in a pan with butter over medium heat. Cook until kernels turn brown. Add salt, pepper and blended corn.2 Tablespoons Butter, Salt, Black Pepper
- Simmer until thickened.Top with chives.Chives
The nutrition facts provided on this site are only an estimate and are provided for convenience and as a courtesy only. The accuracy of the nutrition facts for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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Angie’s Notes
- Spice it up by adding crushed red pepper!
- Make it taste like Mexican street corn by topping it with sour cream, cotija cheese, cilantro & chili pepper
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Why I Love This Corn Soup Recipe
Corn soup – two words I never thought I’d say in the same sentence. This soup came together so quickly, a great 30-minute or less meal. Pair with a hearty sourdough bagel for a complete meal that will warm you up!
This soup can be quickly customized to your taste. When you add hot peppers, honey, or cream it easily changes the taste of the soup. Switching the type of corn you use will also change the color and flavor of the soup. You may be wondering, “But why corn soup?”. Continue reading to learn why I made this soup.
Why Make Corn Soup
I made this soup on a very frigid day in January. Not wanting to head to the store, I headed to my pantry & google. A quick Google search brought up corn soup. My eyebrow raised. The photos looked creamy and thick – perfect!
Not only was this recipe frugal, but also I was able to quickly make it with minimal dishes to wash. In order to guarantee the same results time and time again, I use canned corn. In reality, this corn soup only has 3 ingredients, and 3 additional spices/herbs added in – not bad at all! I would challenge anyone to go to the store and find a canned soup that has 6 or fewer ingredients. That is hard to do! With that, I’m going to move into my closing thoughts for the week.
Closing Thoughts
Did you love this corn soup recipe? In case you are interested in my other soups & curry recipes, you can find them all here!
Truly, I enjoy creating recipes and posting them to my blog for everyone to read. As the internet grows with bad people, I commit to providing recipes that I’ve made. Above all, you won’t find any AI content here, or any stolen content. That’s not who I am, I love showing people the real recipes and real photos of the things I make. I hope you will make this corn soup recipe and share it with your friends.
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