Simple Summer Corn Soup
A delightful and easy-to-make soup that highlights the sweet flavor of fresh corn, perfect for a quick summer meal.
Ingredients
Main Ingredients
- 4 ears Fresh corn Or use frozen corn if not available
- 2 medium Potatoes, diced Choose waxy potatoes for a creamier texture
- 4 cups Vegetable broth
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Salt Adjust to taste
- 1/2 teaspoon Pepper Adjust to taste
- 2 tablespoons Olive oil For sautéing
- 2 tablespoons Chives, chopped For garnish
Instructions
Preparation
- Heat olive oil in a pot over medium heat.
- Add chopped onions and garlic, sauté until softened.
- Stir in diced potatoes and cook for a few minutes.
- Add fresh corn and vegetable broth, bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to blend the soup to your desired consistency (creamy or brothy).
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh chives.
Notes
This soup can be stored in the fridge for up to 3-4 days. For a richer flavor, consider adding a splash of cream or coconut milk. For a spicy twist, add a diced jalapeño or red pepper flakes while sautéing.