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A bowl of yellow lentil soup with chunks of vegetables, shown with a spoonful lifted above the bowl. There is a blue and white checkered cloth in the background. The soup looks thick and hearty.
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The Best Corn Soup Recipe

Prep Time40 minutes
WORK TIME20 minutes
Cuisine: World
Servings: 8 yields

Ingredients

  • 2-3 tablespoons Butter/olive oil
  • 1 Onion chopped
  • 2 Garlic cloves crushed
  • ¼ cup 32g Flour
  • 2½ cups Corn fresh/frozen/canned
  • 2 L 8 cups Water/chicken stock/vegetable stock
  • Salt to taste
  • Pepper to taste
  • 1 teaspoon Cumin
  • 1-2 teaspoons Turmeric
  • 1 can 400ml Coconut milk, optional
  • Croutons for serving optional

Instructions

  • DIRECTIONS
    1. In a large pot heat 2 tablespoons for olive oil (or butter). Add chopped onion and sauté for 4-5 minutes, add crushed garlic and sauté for 1 minute.
    2. Add flour and cook over medium heat for 1-2 minutes. Add corn, water/stock and spices. Bring to a boil, reduce to low heat, cover and simmer for 20 minutes.
    3. Reserve one cup of the corn for later (optional step), turn the heat off and blend the soup until smooth.
    4. Return reserved corn to the soup, add coconut milk (optional) and cook for 10 minutes over low heat.
    5. Check the seasoning and add spices of needed.
    6. Serve with croutons.

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