You’re in for a treat with this creamy potato and corn soup that’s as comforting as a hug from grandma. Perfect for those chilly evenings or when you’re just in need of some serious comfort food.
Why This Recipe Works
- The combination of potatoes and corn creates a perfect balance of sweetness and heartiness.
- Using fresh corn kernels adds a burst of flavor and texture that canned corn just can’t match.
- A touch of cream at the end elevates the soup to luxurious levels without overpowering the natural flavors.
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.
- This recipe is easily adaptable for vegetarians or those looking to add a protein punch.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups potatoes, peeled and diced
- 3 cups fresh corn kernels (about 4 ears)
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons fresh chives, chopped (for garnish)
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
- Ladle
Instructions
Step 1: Sauté the Aromatics
Melt the butter in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes. This is the flavor base of your soup, so don’t rush it.
Step 2: Add Potatoes and Corn
Throw in the diced potatoes and fresh corn kernels, stirring to coat them in the buttery onions and garlic. Let them cook together for a couple of minutes to start building those flavors.
Step 3: Pour in the Broth
Add the vegetable broth to the pot, ensuring the potatoes and corn are fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook until the potatoes are tender, about 15 minutes.
Step 4: Blend for Creaminess
Using an immersion blender, blend about half of the soup to thicken it while leaving some chunks for texture. If you don’t have an immersion blender, carefully transfer half of the soup to a blender, blend, and return it to the pot.
Step 5: Finish with Cream
Stir in the heavy cream and season with salt and pepper to taste. Heat the soup gently for another 5 minutes, allowing all the flavors to meld together beautifully.
Tips and Tricks
For an extra layer of flavor, try roasting the corn kernels before adding them to the soup. This will bring out their natural sweetness and add a slight smokiness. If you’re short on time, frozen corn can be a decent substitute, but fresh is always best. For a lighter version, substitute half-and-half or whole milk for the heavy cream. Don’t forget to taste and adjust the seasoning before serving—sometimes a little extra salt can make all the difference.
Recipe Variations
- Add cooked bacon or ham for a smoky, meaty twist.
- Stir in some shredded cheese like cheddar or Monterey Jack for a cheesy version.
- For a spicy kick, add diced jalapeños or a dash of cayenne pepper.
- Make it vegan by using coconut milk instead of cream and olive oil instead of butter.
- Throw in some diced carrots or celery with the onions for added veggies.
Frequently Asked Questions
Can I use canned corn instead of fresh?
While you can use canned corn in a pinch, fresh corn kernels will give your soup a much better texture and flavor. If you must use canned, opt for no-salt-added varieties and drain them well before adding to the soup.
How can I make this soup thicker?
If you prefer a thicker soup, you can blend more of it or even add a slurry made from 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water, stirring it in during the last few minutes of cooking.
Can I freeze this soup?
Yes, this soup freezes beautifully. Just be sure to cool it completely before transferring it to freezer-safe containers. It can be stored for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove.
Summary
This creamy potato and corn soup is the ultimate comfort food, combining the sweetness of corn with the heartiness of potatoes in a velvety smooth broth. It’s easy to make, customizable, and sure to please everyone at the table.