🛒Ingredients
- 4 ears of fresh corn or 3 cups frozen corn kernels
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium potato, peeled and diced
- 4 cups vegetable broth
- 1 cup milk or non-dairy milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
🔧Kitchen Tools Needed
- sharp knife
- cutting board
- large pot
- immersion blender or regular blender
- measuring cups
- measuring spoons
📝Instructions
- 1
If using fresh corn, remove the kernels from the cobs using a sharp knife.
- 2
In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
- 3
Add the diced carrots and celery to the pot. Cook for another 5 minutes, stirring occasionally.
- 4
Add the diced potato and corn kernels to the pot. Stir to combine with the other vegetables.
- 5
Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook until the potatoes are tender, about 15-20 minutes.
- 6
Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
- 7
Stir in the milk, salt, black pepper, smoked paprika, and cayenne pepper. Simmer for an additional 5 minutes.
- 8
Taste and adjust seasoning if necessary.
- 9
Serve hot, garnished with fresh parsley and chives.
🥗Nutrition Information
⚡Calories per serving: 180
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use canned corn instead of fresh or frozen?
Yes, you can use canned corn. Make sure to drain and rinse it before adding it to the soup.
How can I make this soup vegan?
To make the soup vegan, use a non-dairy milk such as almond, soy, or coconut milk instead of regular milk.
