Corn Off The Cob Soup
Corn off the cob soup turns fresh, sweet corn into a delicious summertime soup with all the buttery flavors you love from the classic side dish. This easy soup lets you enjoy sweet corn on the cob without the mess!
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Appetizer, Dinner, Lunch, Soup
Cuisine: American, Southern
Servings: 4
Calories: 386kcal
- 1 tsp olive oil
- 1/2 cup white onion, diced
- 2 tbsp minced garlic
- 1/2 tsp cumin
- 4 cups fresh corn, cut off the cob
- 2 potatoes, washed, peeled, and diced
- 4 cups chicken broth, or vegetable if vegetarian
- 3/4 cup cream
- 1 tbsp dried parsley
- salt & pepper, to taste
Heat a large dutch oven, or other pot, over medium heat. Add the olive oil and saute the onions until tender and translucent.
Add the garlic and cumin, cooking just until fragrant.
Stir in the corn, potatoes, and broth. Bring the soup to a rolling boil, and immediately reduce the heat to keep the mixture at a simmer. Cook for 20 minutes, or until the potatoes are fork tender.
Stir in the cream and parsley, cook for 5 more minutes- or until the soup's heated through.
Salt and pepper the soup to taste, and serve warm with a side or crusty bread.
- This soup is somewhere between a soup and chowder in its thickness. It's creamy like a chowder but not quite as hearty.
- You can play with the seasonings and add a little chili powder and smoked paprika for a southwest flare or even cajun spices for a little kick.
- Use heavy cream. The higher the fat content, the richer and more delicious the final result!
Calories: 386kcal | Carbohydrates: 48g | Protein: 10g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 915mg | Potassium: 1133mg | Fiber: 6g | Sugar: 11g | Vitamin A: 945IU | Vitamin C: 42.6mg | Calcium: 95mg | Iron: 5mg