A comforting and creamy corn soup that is perfect for any occasion.
Ingredients
- 2 cups corn kernels fresh or frozen
- 3 cups chicken broth low sodium
- 1 cup milk preferably whole
- 1 medium onion diced
- 2 tablespoons butter unsalted
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper freshly ground
Instructions
- In a large pot, melt the butter over medium heat and sauté the diced onion until translucent, about 5 minutes.
- Add the corn kernels to the pot and cook for another 2 minutes, stirring occasionally.
- Pour in the chicken broth and bring to a boil. Reduce the heat and simmer for 10 minutes.
- Stir in the milk and season with salt and black pepper. Heat through but do not bring to a boil.
- Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender.
- Serve hot, garnished with additional corn kernels or fresh herbs if desired.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 24gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 340mgPotassium: 400mgFiber: 2gSugar: 6gVitamin A: 500IUVitamin C: 6mgCalcium: 100mgIron: 1mg