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.
Terrance Hayes
Jun 15, 2025The perfect comfort food for a chilly evening.
Enoch Schimmel
May 29, 2025My kids even loved this soup!
Lexie Buckridge
May 16, 2025The recipe was clear and easy to follow. Thanks!
Mabelle Metzdaniel
May 16, 2025So easy to make and tastes like it took hours.
Reynold Cartwright
Mar 9, 2025I used coconut milk to make it dairy-free and it was still fantastic.
Providenci Fayabshire
Mar 2, 2025I added a bit of smoked paprika and it was delicious.
Earnest Little
Feb 6, 2025I made this for a dinner party and everyone loved it!
Dennis Dibbert
Feb 4, 2025This soup is amazing! The cumin is such a nice touch.