Creamy Corn Soup
This is the easiest – most delicious creamy corn soup EVER! And you need it. It’s a simple recipe that comes together in no time. What I love about is that you’ll most likely always have these items on hand in your pantry/fridge, so get to it! You can definitely sub heavy cream for coconut milk or almond milk, or remove it completely to make this vegan. Yum!
- 3 cans corn
- 2 tablespoons butter
- 1 white onion chopped
- 1 ⁄2 cup leaks chopped
- 3 carrots
- 3 garlic minced
- 1 ⁄2 cup heavy cream
- 2 bay leafs
- 2 cup vegetable broth
- 3 yukon gold potatoes
- 1 ⁄2 teaspoon paprika
- 1 teaspoon sugar or to taste
- salt and pepper to taste
- In a pot, sweat out your onions, garlic and leaks for 3-4 minutes. Add your carrots, potatoes and corn. Stir well.
- Add your seasonings: bay leaf, paprika, salt, pepper and then melt butter. Add vegetable broth and let all the vegetables get fork tender.
- Transfer to a your KitchenAid k400 blender and blend well, add in your heavy cream and mix. Adjust with salt, pepper and sugar. Pour and serve!
Tried this recipe?Mention @lindseyeats or tag #lindseyeats!
Using the new KitchenAid K400 Blender! (literally this is now my GO-TO blender)
Keep up with me on instagram @lindseyeatsla!
Hi! I’m planning to make this soup this week and I’m wondering approximately what size cans of corn you used?
Awesome! 15 oz can! Enjoy. 🙂