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Corn Soup

I was originally skeptical to share this recipe with you.

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Soup in the summer. It just didn’t feel completely right to me.

corn

leeks

It’s mostly hot where I am. But, early in the week last week, I saw that it was supposed to be cool + rainy on Thursday. I immediately planned soup.

pots

garlic

I’ve been absolutely craving soup. And, normally I’m one to indulge in it, even in warmer temperatures. But lately, it’s been too much. Way too hot even for me to eat soup.

pot

But Thursday was the perfect soup day. It was dreary and rainy, and honestly, kind of cool. Eating this for dinner felt so right.

both

So, I was originally skeptical. I didn’t know if I should share this in the summer. And then, I ate this soup again for lunch yesterday. After one bite, I convinced myself that sharing this recipe was the right thing to do. 

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My mom always made a similar recipe. We call it corn chowder. It’s a thick soup, definitely chowder like, and made mostly of corn. This version, and I’m pretty sure hers too, also has potatoes and leeks. It’s simple. There are really just few ingredients. 

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And, it’s hearty. This soup will fill you right up. One bowl will probably be enough. 

spoon

I think it’s a great soup for summer using fresh sweet corn from the cob. But also save it for those cool autumn days that will be here before we know it. 

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Corn Soup
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Ingredients
  1. 5 baby leeks, or 2-3 medium ones
  2. 2 large garlic cloves
  3. 6 small-medium potatoes
  4. 6 ears of corn, roasted or grilled and taken off the cob (save a little for topping, if desired)
  5. 4 cups broth (vegetable or chicken)
  6. Olive oil
  7. Dash of heavy cream
Seasoning
  1. Salt
  2. Black pepper
  3. Paprika
  4. Onion powder
  5. Worcestershire sauce
Instructions
  1. In a large pot over medium heat, add about 2 tablespoons of olive oil.
  2. Add the garlic and the sliced leeks and cook for about 5 minutes, or until leeks have softened.
  3. Add the potatoes and cook for an additional 5 minutes, or until potatoes have begun to slightly brown.
  4. Add the corn and the broth to the pot and bring to a boil.
  5. Cover, turn down heat slightly and let boil for about 20 minutes, or until the potatoes are fork tender.
  6. Add about half of the mixture to a food processor or blender (or use an immersion blender) and blend until smooth.
  7. Add back to the pot.
  8. Stir in enough salt, black pepper, paprika, onion powder and Worcestershire sauce to taste.
  9. Top with additional corn and seasoning, if desired.
  10. Enjoy!
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