Ingredients
Method
- Heat a large heavy-bottomed pot over medium heat. Add the olive oil along with the potato, carrot and onion.
- Cook until the onion is tender, about 6-7 minutes. Add the garlic and cook for 30 seconds.
- Pour the in the chicken stock and stir. Add salt and pepper - about 1/4 to 1/2 teaspoon each depending on saltiness of your stock. Bring to a boil then cover and reduce to a simmer for 5 minutes.
- Add 3 cups of the corn and cook, covered, for 10-15 minutes until vegetables are tender.
- Transfer the mixture to a blender and blend until smooth. Alternatively you can use an immersion blender to blend until smooth.
- Pour the soup back into the pot. Add the remaining 3 cups corn, thyme/parsley and salt and pepper to taste.
- Serve with a squeeze of lime and butter/hot sauce. Enjoy!
Notes
- For an extra creamy sweet corn soup, add a splash of heavy cream or coconut milk at the end, just before serving.
- A fresh squeeze of lime truly brightens the flavors; don't skip it!
- Store leftover sweet corn soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
- If you prefer a chunkier sweet corn soup, blend only half the mixture and then combine with the remaining whole corn kernels. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- A fresh squeeze of lime truly brightens the flavors; don't skip it!
- Store leftover sweet corn soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
- If you prefer a chunkier sweet corn soup, blend only half the mixture and then combine with the remaining whole corn kernels. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.