Fresh & Sweet Corn Soup with Potatoes
This creamy soup combines the natural sweetness of fresh corn with hearty Idaho potatoes, carrots, and onions. It’s blended until smooth and then additional whole corn kernels are added in for texture, making each bite a comforting balance of smooth and chunky. Perfect for summer corn season, this soup is a must-have for any corn lover.
Servings 6
Ingredients
- 1 tablespoon olive oil
- 3 potatoes I use Idaho potatoes, peeled and chopped
- 1 carrot peeled and chopped
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 6 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried parsley
- 7 cups fresh corn off the cob (this is about 6-7 cobs) (can use canned or frozen corn if you must)
Instructions
- Add olive oil into a large soup pot, heating over medium heat. Add in potatoes, carrots and onions, cooking until onions are tender, about 5 minutes. Add in garlic and brown for 30 seconds.
- Add in chicken broth, salt, pepper and parsley and bring to a boil.
- Add in 4 cups of corn (keeping the other 3 for later) and continue to lightly simmer until potatoes are softened, about 10-15 minutes.
- Use a immersion blender, or transfer to a blender (careful it’s hot) and blend until the soup reaches the smoothness consistency you want, either super smooth, a little chunky or really chunky - up to you!
- Add in remaining 3 cups of corn, giving it a stir, and any additional salt and pepper if needed.
- Serve in bowls and enjoy! Tip: You can add a squeeze of lime juice, or some melted butter on top of your corn soup if you’d like!
