Corn soup is so sweet, try this soup if you like sweet taste. It is generally taken during lunch or dinner as a starter.
Yield: Serves 6
- 5 ears of sweet corn, kernels removed from the cobs (about 4 1/2 cups), click for How to Cut Corn Off the Cob
- 3 medium potatoes, peeled and chopped
- 1 medium onion, chopped
- 3 cups water
- 1 cup heavy cream 35%
- 1/2 teaspoon paprika powder
- salt & pepper to taste
First cut corn off the cob. Then place corn kernels, potato and onion in a pot.
Add water, salt, pepper and paprika powder; heat over medium-high. Cover the pot and bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, about 35-40 minutes.
Blend vegetables in a blender until smooth. Return to the pot and add heavy cream. Stir well and adjust seasonings. Heat the soup for 1-2 more minutes (don't let boil). Garnish with black pepper and serve.
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