This corn soup is a creamy and sweet comfort food that can easily be enjoyed at a moment's notice any time of the year! It is a flavorful vegetarian dish as-is, or you can add in some protein like bacon or sausage for an extra hearty meal! Since it uses simple, common ingredients, you'll be able to whip up this delicious soup whenever you like!
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Instructions
Melt the butter in a large saucepan over medium heat. Then, add the onion, celery, carrots, and garlic and saute until the onions are translucent and the veggies have softened (about 4 minutes).
Add the corn and potatoes, then pour in the chicken broth and heavy cream. Season with salt, pepper, and fresh thyme and stir to combine.
Simmer uncovered for 15-20 minutes or until the potatoes an be easily pierced with a fork.
Serve hot with a sprinkle of sliced chives for garnish if desired.
Notes
If you substitute milk for the heavy cream in the recipe ingredients, you may need to add some flour to thicken your soup. Add 1 tablespoon of flour to the vegetables before adding any liquid, and cook for 1 minute. Then, pour in the broth and milk and follow as directed.
Cooked sausage or bacon also make a fantastic addition to this soup if you want to add some protein!
To make this recipe vegan and vegetarian-friendly, swap the butter for oil (or vegan butter), use your preferred nut milk (coconut milk would be delicious), and opt for vegetable broth instead of chicken.
Use flour or a cornstarch slurry to thicken the soup as needed.