Creamy Corn Soup
on Dec 12, 2019, Updated Nov 29, 2022
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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!
Creamy Corn Soup
Ingredients
- 3 cans corn
- 2 tablespoons unsalted butter
- 1 white onion, chopped
- 1/2 cup leeks, chopped
- 3 carrots
- 3 garlic, minced
- 1 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
Instructions
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Using the new KitchenAid K400 Blender! (literally this is now my GO-TO blender)
Keep up with me on instagram @lindseyeatsla!
Hi! Iโm planning to make this soup this week and Iโm wondering approximately what size cans of corn you used?
Awesome! 15 oz can! Enjoy. ๐