This meatless corn soup is simple yet really yummy!
I feel like I have posted a million and a half corn soup recipes lately, but it's been one of my favorite things to eat for our weekly soup night. I also feel like I don't eat corn often or nearly as often as I used to, so I make up for that with a soup chock full of corn.
I grew up in Minnesota, so corn is something that always reminds me of summer. I lived in a very small town with a population of 350 people and we were surrounded by cornfields. Local farmers would come into town with their truck beds full of sweet corn during the summer and I absolutely loved going with my mom to buy a bunch of ears. Perhaps that is where my love of corn soup has come from lately. Maybe I'm feeling a bit nostalgic :)
What you need:
- 1 tsp. olive oil
- 1 small onion, diced finely
- 2 Tbsp. minced garlic
- 1/2 tsp. cumin
- 4 cups corn -- roughly 3 cans drained (fresh or frozen is 100% okay too!)
- 2 potatoes, diced (peeled if you prefer)
- 4 cups vegetable broth
- 3/4 cup milk
- 1 Tbsp. dried parsley
- Salt and pepper
- Heat olive oil in a large stockpot over medium-high heat. Saute onions until softened.
- Add garlic and cumin and cook for 1 minute or until fragrant.
- Add corn, potatoes, and vegetable broth.
- Bring to a boil and then reduce heat to a simmer. Simmer for 20 minutes or until potatoes are tender.
- Add milk and parsley. Heat through, about 5 more minutes. Salt and pepper to taste.
My other favorite corn soup is this Cheesy Jalapeno Corn Chowder because cheese and also the little bit of heat from the jalapenos is fabulous. I have been wanting to try Mexican Street Corn for so so long and haven't gotten around to making it yet, but I found a recipe for it in soup form from Food Network: Mexican Corn Soup. YUM!
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