"A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread." — USA WEEKEND columnist Pam Anderson
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1 1/2 pounds
frozen corn, thawed and drained
onion, cut into large dice
garlic cloves, thickly sliced
chicken broth, homemade or from a carton or can
fresh cilantro leaves
1 1/2 cups
half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: corn chips and chopped tomato
This soup has a great blend of flavors, although it only makes about 4 bowls. Next time I will use a two pound bag of corn and cut the half and half back to a cup. It doesn't need all that cream or the calories. Also, you must strain the soup. It makes a big difference in the texture.
Not terrible, but not great. It was impossible to strain through my colander, so I ended up with the kernels in the soup. The flavor was a tad bland for me, needed something more. I feel like I wasted alot of corn for nothing. Husband like it okay, and said at least it was something new to try.
Great flavored soup but I gave up on straining it because I think the holes were too small in my mesh strainer.
BEST MEXICAN CORN SOUP EVER!
I used Chipotle Chile ground for the spice and upped it to about 1 tsp (or maybe more- we like it hot here in Santa Fe.
I also upped the garlic.
I also changed the 1/2 & 1/2 to Soy 1/2 & 1/2 which tasted great with a lot less fat content.
I did not strain - it is fine with the little bit of roughage in the soup - gives it more body.
Very tasty and easy. I found the straining to work okay with my "spider"-type utensil (its got a grid of about 1/4") - don't use fine mesh strainer! Soup still had a tad bit of texture, but most of the skin from the kernels was removed. It definitely doesn't make 8 servings! I'd cut the recipe in half and didn't need to, because I only ended up with 2 small servings!
My 5 yo declared "I didn't know soup could be so good!". This is a keeper. Thanks Chef.
Easy, cheap, healthy!!!!! AWESOME. I also added carrots and potatoes! Thank you for the submission.
Good soup. I cut back on the fat by replacing the half and half with 2% milk, added a couple of spoonfuls of non-fat plain Greek yogurt for creaminess as well as protein, and some diced potatoes for texture. The soup came out smooth, delicious and velvety. For those having trouble straining it, you have to puree it for awhile, at least 2 minutes, to get the right consistency.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Corn With Cumin Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 190
** Calories from Fat: 98
This creamy soup is made with fresh tomatoes, cream, and butter.
This creamy casserole is like a cross between corn soufflé and corn pudding.
This potato leek soup is simple, rich, and oh so satisfying.