Creamy Corn Soup
Velvety, comforting sweetcorn soup lifted with fresh coriander, spring onion and double cream.
Ingredients
4 corn on the cob, kernels stripped2 pack
2 chicken stock cubes10 pack
2 cloves garlic, finely chopped3 pack
1/2 tsp fine salt750g
1/2 tsp ground black pepper50g
2 tbsp chopped fresh coriander30g
1/2 cup diced potatoes4 pack
1/2 cup sliced spring onions100g
240ml double cream300ml
Method
- Place the corn, water, chicken or vegetable bouillon, garlic, salt, pepper, cilantro, potatoes and scallions in a large pot and bring to a boil. Reduce heat to medium low and simmer for approximately 4 minutes or until the corn is tender.
- Remove from the heat. Puruée the soup in a blender and return to the pot, add the cream and heat over medium heat for 15 minutes, stirring occasionally.
- Pour into bowls, garnish with cilantro and potato sticks.
- Notes
- *Fresh corn or frozen corn will work for this soup recipe. I usually use fresh corn, but I use organic corn kernels in the winter to make this soup.
- *To store: Place cooled corn soup in an airtight container and store in the fridge for up to 3 days.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £3.09 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£6.14 est. · serves 4