Are you craving a warm, comforting bowl of deliciousness that's also healthy and easy to make? Look no further! This creamy corn and potato soup recipe is perfect for a cozy night in or a quick and satisfying weeknight dinner. It's packed with flavor, requires minimal ingredients, and is ready in under 30 minutes. This recipe offers a perfect blend of sweet corn and earthy potatoes, creating a truly satisfying and healthy meal. Let's get cooking!
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 2 cups fresh or frozen corn kernels (about 2 ears of corn)
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 cup milk or cream (for extra creaminess)
- Salt and pepper to taste
- Optional: Fresh chives or parsley for garnish
Instructions:
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Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This step builds the base flavor of your soup.
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Add potatoes and corn: Add the diced potatoes and corn to the pot. Stir to combine and cook for 2-3 minutes, allowing the potatoes to slightly soften.
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Simmer in broth: Pour in the vegetable broth, ensuring the potatoes and corn are fully submerged. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender. You can easily check for doneness by piercing a potato with a fork.
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Blend for creaminess: Carefully transfer the soup to a blender (or use an immersion blender directly in the pot) and blend until smooth and creamy. If using a regular blender, work in batches and vent the lid to prevent pressure buildup.
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Finish and serve: Return the blended soup to the pot. Stir in the milk or cream. Season with salt and pepper to taste. Heat through gently, but do not boil. Garnish with fresh chives or parsley before serving.
Tips for the Best Corn and Potato Soup:
- For a richer flavor: Use chicken broth instead of vegetable broth. You could also add a bay leaf during simmering, removing it before blending.
- Roasted corn: For an extra layer of flavor, roast the corn kernels before adding them to the soup. Simply toss them with a little olive oil, salt, and pepper, and roast at 400°F (200°C) for 15-20 minutes.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Thicker consistency: If you prefer a thicker soup, simmer it uncovered for a few more minutes after blending to reduce the liquid. Alternatively, you can stir in a tablespoon of cornstarch mixed with a little cold water before heating.
Variations:
- Cheesy Corn and Potato Soup: Stir in 1/2 cup of shredded cheddar cheese after blending.
- Bacon Corn and Potato Soup: Crumble cooked bacon over the top before serving.
- Creamy Sweet Potato and Corn Soup: Substitute half of the potatoes with sweet potatoes for a naturally sweeter flavor.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used, but a single serving will generally provide around 200-250 calories, with a good source of fiber and vitamins. For precise nutritional information, it’s always best to use a nutrition calculator with your specific ingredient quantities.
This easy corn and potato soup is a delicious and healthy option for any meal. Enjoy this homemade comfort food recipe, perfect for a quick dinner or a satisfying lunch! It’s a versatile recipe that can easily be adapted to suit your preferences and dietary needs. The simple preparation and delicious taste make it a guaranteed crowd-pleaser.