Creamy Sweet Corn Soup is fresh and soul warming, totally Summer comfort in a bowl. Add your favorite micro greens to brighten the dish and smoked paprika for kick.
For those of you looking for a great Summer time soup, look no further. This Creamy Sweet Corn Soup is one of those soul warming soups that can be made in the Summer or on a crisp Fall day. Have leftover grilled corn from the BBQ? This is the perfect way to re-purpose your leftovers.
Throw on some pea tendrils or any micro greens for a bright and fresh topping. Add smoked paprika for a savory spike. If you’re bold, add some cayenne for kick.
I’m a big fan of corn during the Summer season and it’s really the only time we buy it and use it in everything.
Here are a few of my favorite corn recipes, give them a try!
Grilled Street Corn
Sweet Corn and Zucchini Fritter Cakes
Grilled Corn Salad
Sweet Corn, Peppered Bacon and Shrimp Chowder
Wine Pairing Recommendation: Drink with your favorite crisp Chardonnay or Chablis.
Creamy Sweet Corn Soup
Ready in under an hour. Easy to prepare and utilizing any leftover corn you have is perfect for this soup. Brighten the dish up with your favorite micro greens and spice it up with smoked paprika or cayenne for a subtle kick.
Ingredients
- 2 tablespoons Olive Oil
- 1 tablespoon Butter
- 1 whole Sweet Onion, chopped
- 1 whole Leek, green top cut off and discarded, white stalk cleaned and chopped
- 4 cloves Garlic, minced
- 1/4 teaspoon Smoked Paprika
- 3 cups Frozen Corn or Leftover Cooked Corn Kernels
- Kosher Salt and Freshly Ground Black Pepper, for seasoning
- 4 cups Vegetable Stock, (Chicken Stock works great too)
- 1 cup Heavy Whipping Cream
- Pea Tendrils or Micro Greens of your choice, for garnish
- Smoked Paprika, sprinkled for garnish
Directions
- Step 1 In a large heavy bottom pot, add olive oil and butter to heat over medium high heat.
- Step 2 Add chopped onion and leek, saute while stirring until tender and slightly brown, about 6 minutes. Add garlic and smoked paprika, cook until fragrant, 30 seconds. Add in the corn and saute together for 5 minutes. Season with kosher salt and black pepper.
- Step 3 Add vegetable stock and stir to combine. Turn heat down to a simmer, cook for 10 minutes. Using an immersion blender or food processor, blend until desired smooth consistency. {Optional: At this point you may strain the soup through a fine mesh sieve for a smoother consistency.} Add in heavy cream and simmer for an additional 10 minutes to thicken.
- Step 4 Serve and garnish with pea tendrils or micro green of your choice, I like to top with extra corn kernels but it’s all based on preference. Sprinkle with smoked paprika. Enjoy!
Savor and Enjoy!
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This was so delicious and a big hit with my family on Thanksgiving Day. Will definitely make this again. I give it 5/5 star-rating!!
Thank you Ann! Glad you and your family enjoyed!
How do you use the immersion blender when the soup is in the large pot and hot? Just a little confused by this step
Hi Shauna, An immersion blender is a wand blender that you can stick in the pot to puree the soup, they’re super handy when blending things like soups and sauces in the pot so you don’t have to transfer anything hot. Follow the bold link in the recipe text for an example of my favorite one! Cheers!