Creamy corn soup

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chopped onion
1 tbsp
4 cups
fresh or frozen corn kernels
3 cups
minced garlic cloves
2 tsp
1/2 cup
35% cream
1/2 tsp
chopped chives, to garnish
chopped cooked bacon, to garnish


  • COOK onion in olive oil in a large saucepan over medium until soft, 3 min. Add corn kernels, water, garlic and chopped chipotles. Boil, then reduce heat to medium-low. Simmer until corn is tender, 10 min.
  • WHIRL in batches, in a blender, until smooth. Strain soup through a fine-mesh sieve into same pan and stir in cream and salt. Cook until hot, 2 min. Serve topped with chives, bacon and sour cream.


How to remove corn from the cob

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