Creamy Corn With Cumin Soup Recipe - Allrecipes.com
Creamy Corn With Cumin Soup Recipe

Creamy Corn With Cumin Soup

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 to 7 cups Change Servings

Directions

  1. Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  2. Add frozen corn, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  3. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  4. Add cumin and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  5. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until vegetables are tender, about 10 minutes.
  6. Using an immersion blender or traditional blender, puree (adding fresh cilantro) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.) Strain through a colander (the corn kernels don't puree).
  7. Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Kitchen-Friendly View

Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Jan 29, 2005

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.

 
Most Helpful Critical Review
Jun 23, 2010

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.

 

17 Ratings

May 03, 2006

Great flavored soup but I gave up on straining it because I think the holes were too small in my mesh strainer.

 
Feb 09, 2008

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.

 
Oct 03, 2011

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!

 
Aug 03, 2009

My 5 yo declared "I didn't know soup could be so good!". This is a keeper. Thanks Chef.

 
Jan 30, 2009

Easy, cheap, healthy!!!!! AWESOME. I also added carrots and potatoes! Thank you for the submission.

 
Nov 27, 2008

This was a very good soup. I loved the combination of the creamy corn with cumin! I made 4x the soup. I used cans - and 1/2 the cans were regular corn and 1/2 were creamed corn. Next time I will only use creamed corn, and then after I puree the whole thing, I will add one can of regular corn - just so that some whole kernels will stay intact and make it look nice. I did not use half and half. After I pureed the soup with my hand blender, I did not strain it - too much work. I am sure it would have a very nice texture that way though - but I didn't have time to do that. At first I did not like the corn skins that made the soup very course and not smooth, but then I got used ti it - I really like this soup now!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 190 kcal
  • 9%
  • Carbohydrates
  • 22.5 g
  • 7%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 10.8 g
  • 17%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 83 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Related Videos

Slow Cooker Creamy Potato Soup

A rich, creamy potato with bacon soup you make in the slow cooker.

Rich and Creamy Tomato Basil Soup

This creamy soup is made with fresh tomatoes, cream, and butter.

Corn Salad with Creamy Italian Dressing

An easy corn salad with roasted red peppers and a creamy dressing.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States