Cream of Corn Soup

Name: Cream of Corn Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 1 onion, finely chopped; 2 tablespoons (30 ml) butter; 6 cups (1.5 litres) fresh or frozen corn kernels (about 7 ears); 4 cups (1 litre) chicken broth; 1/2 cup (125 ml) 15% cream (optional); Salt and pepper

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Preparation 15 min
Cooking 20 min
Servings 6
Freezes Yes

Nut-free
Gluten-free
Egg-free

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Ingredients

- 1 onion, finely chopped
- 2 tablespoons (30 ml) butter
- 6 cups (1.5 litres) fresh or frozen corn kernels (about 7 ears)
- 4 cups (1 litre) chicken broth
- 1/2 cup (125 ml) 15% cream (optional)
- Salt and pepper

Preparation

- In a large saucepan over medium heat, soften the onion in the butter. Add the corn and broth. Bring to a boil. Cover and simmer for about 15 minutes. Remove 250 ml (1 cup) cooked corn and set aside.
- Purée the soup in a blender. Strain through a sieve. Add the cream and reserved corn. Adjust the seasoning.

Note from Ricardo

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Personal Note

RICARDO Hand Blender

69.99 $

The RICARDO Hand blender features a stainless steel blender shaft that is perfect for making purées, sauces and soups directly in the cooking pot.

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