Creamy Corn With Cumin Soup

Creamy Corn With Cumin Soup
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    8 People
  • VIEWS
    57

Indulge in the creamy embrace of sweet corn, elevated by the earthy warmth of cumin. This vibrant soup, smooth as silk, is a comforting symphony of flavors that dances on your palate. Perfect as an elegant starter or a light, satisfying meal.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    23 g
  • Cholesterol
    21 mg
  • Fiber
    3 g
  • Protein
    4 g
  • Saturated Fat
    5 g
  • Sodium
    34 mg
  • Sugar
    4 g
  • Fat
    11 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
0 mins

Heat olive oil in a large, deep saute pan over medium-high heat until shimmering. (2 minutes)

02

Step
8 hrs

Add thawed corn and diced onion to the pan. Saute, stirring infrequently at first, then more often, until vegetables begin to turn golden brown. (7-8 minutes)

03

Step
10 hrs

Reduce heat to low, add butter, sugar, and sliced garlic. Continue cooking until vegetables achieve a rich, spotty caramel color. (10 minutes)

04

Step
45 mins

Incorporate ground cumin and cayenne pepper; saute until fragrant. (30 seconds - 1 minute)

05

Step
10 hrs

Pour in chicken broth and bring to a simmer over medium-high heat. Then, reduce heat to low, partially cover, and simmer until vegetables are tender. (10 minutes)

06

Step
45 mins

Using an immersion blender or traditional blender (with vented lid and draped with a kitchen towel), puree the soup with fresh cilantro until perfectly smooth. (30 seconds - 1 minute). Strain through a colander to remove corn kernels if desired.

07

Step
0 mins

Return the pureed soup to the pan or a soup pot. Add half-and-half until the mixture reaches your desired consistency - souplike yet thick enough to support garnish. Season with salt and pepper to taste. Gently heat through, ladle into bowls, garnish with corn chips and chopped tomato, and serve immediately.

For a vegan version, substitute olive oil for butter, vegetable broth for chicken broth, and your favorite plant-based milk for half-and-half.
To enhance the flavor, consider roasting the corn before adding it to the soup. Toss the corn with olive oil, salt, and pepper, then roast at 400°F (200°C) for 15-20 minutes, or until lightly charred.
Adjust the amount of cayenne pepper to your preference. A pinch adds a subtle warmth, while a larger amount will deliver a more noticeable kick.
Fresh lime juice can be added at the end for a bright, acidic finish.

Allene Wiza

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 19 Ratings)
Total Reviews: (8)
  • Terrance Hayes

    The perfect comfort food for a chilly evening.

  • Enoch Schimmel

    My kids even loved this soup!

  • Lexie Buckridge

    The recipe was clear and easy to follow. Thanks!

  • Mabelle Metzdaniel

    So easy to make and tastes like it took hours.

  • Reynold Cartwright

    I used coconut milk to make it dairy-free and it was still fantastic.

  • Providenci Fayabshire

    I added a bit of smoked paprika and it was delicious.

  • Earnest Little

    I made this for a dinner party and everyone loved it!

  • Dennis Dibbert

    This soup is amazing! The cumin is such a nice touch.

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