Creamy corn soup

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Creamy corn soup

Photo, Sian Richards.


  • 1 chopped onion
  • 1 tbsp olive oil
  • 4 cups fresh or frozen corn kernels
  • 3 cups water
  • 2 minced garlic cloves
  • 2 tsp chopped chipotle in adobo sauce
  • 1/2 cup 35% cream
  • 1/2 tsp salt
  • 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.

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