Ingredients
Scale
- 4 cups fresh corn kernels (or frozen)
- 2 medium Yukon Gold potatoes, diced
- 1 medium onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 3 tablespoons butter (or olive oil)
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 ½ cups milk
- ½ cup heavy cream
- Salt and black pepper, to taste
- 1 teaspoon smoked paprika or fresh thyme (optional)
- Fresh parsley or chives, for garnish
Instructions
- Prepare all vegetables: dice potatoes, onion, celery; mince garlic; cut corn from cobs.
- In a large pot, melt butter over medium heat. Sauté onion and celery until translucent, about 5 minutes. Add garlic and cook 1 minute.
- Sprinkle flour over vegetables, stirring constantly for 2 minutes to make a roux.
- Gradually whisk in broth, then add milk and cream. Bring to a gentle simmer.
- Add potatoes and corn kernels. Simmer until potatoes are tender, about 15-20 minutes.
- Season with salt, pepper, and smoked paprika or thyme. Adjust seasoning to taste.
- (Optional) Blend one-third of the soup for a creamier texture and stir back in.
- Remove from heat, garnish with parsley or chives, and serve hot.
Notes
- For a dairy-free version, substitute butter with olive oil and use plant-based milk.
- To thicken further, mash a few potato pieces or add a cornstarch slurry.
- Add crispy bacon or smoked sausage for a smoky twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stove-top
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 35mg