Blender

Corn Soup

  • Soup

Try this silky, creamy corn soup tonight! It’s sweet, savory and so comforting. You can make this restaurant quality soup in less than 10 minutes with a handful of common pantry ingredients.

  • Servings 3
  • Preparation
  • Cooking

Ingredients

  • 2 1/2 cup canned corn, drained
  • 2/3 cup water
  • 3/5 cup beef or chicken stock
  • 1/2 cup milk
  • 2 tbsp heavy cream (Cream, half and half or milk may be substituted.)
  • Salt to taste
  • Pepper to taste
  • Crouton (for garnish)
  • Chopped parsley (for garnish)

Directions

  • Place canned corn, water and beef or chicken stock into the container and firmly secure the lid.
  • Turn the dial to start the blender and set the speed to “10”. Blend for 3 minute.
  • Transfer it to a pan, add milk and heat them.
  • Add salt and pepper to taste.
  • Stir until the soup comes to a boil. Turn off the heat and mix heavy cream.
  • Serve in cups and garnish with croutons and parsley.

A COMFORTING CORN SOUP

Whether you prefer a rustic corn chowder, a Mexican elote soup or a silky Japanese corn potage – corn makes good soup. It’s natural sweetness contrasts the usual savory notes from beef or chicken broth in the best way. And we’re calling on the most humble of ingredients for this velvety smooth soup: canned corn.

HOW TO MAKE CORN SOUP

This is the easy part! Just place the drained canned corn and soup stock inside your Tiger blender and set the speed dial to level 10 for three minutes. Then transfer to a soup pot with milk and bring to a boil. Season, turn the heat off and mix in heavy cream. And that’s it! We told you it was easy. It’s one of those simple soup recipes that tastes even better than the sum of its parts.

RECIPE VARIATIONS

  • Make it chunky. This corn soup is silky smooth on purpose. But you can set aside a few extra kernels of corn to garnish each bowl with before serving.
  • Drizzle with olive oil. Just prior serving, drizzle the top of each soup bowl with a tiny bit of extra virgin olive oil and cracked black pepper. Looks refined – and tastes even better!
  • Add bacon. A slice or two of smoky chopped bacon makes the perfect topper – and adds an additional savory element to this naturally sweet, creamy soup.
  • Make Japanese Corn Potage. The only difference between this smooth corn soup and a Japanese corn potage is the addition of cooked onions. If you want to go the extra mile, saute half an onion in butter until just starting to brown (about 8 minutes). Blend the cooked onion along with your soup stock and canned corn. Then send the mixture through a fine mesh sieve before cooking with milk and cream in a soup pan on the stovetop. おいしい !

Products used in this recipe

Blenders<TIGER EDGE> SLB-A10U

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