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Golden Corn Soup

Golden Corn Soup
Makes:
4 to 5 servings
Prep Time:
20
minutes
Total Time:
60
minutes
Low SodiumVegetarian
based on
5 reviews
Served warm or cold, this refreshing corn soup is garnished with a swirl of sour cream and a sprinkle of fresh herbs - a flavorful punch that will please your family and friends.

Ingredients:

  • 1 package (16 ounces) fresh corn with husks removed (4 medium ears)
  • 2 cans (12 fluid ounces each) NESTLÉ CARNATION Evaporated Lowfat 2% Milk or Evaporated Fat Free Milk
  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 1 carrot, peeled and sliced
  • 1 celery stalk, sliced
  • 2 large cloves garlic, chopped
  • Kosher salt and ground black pepper for seasoning
  • 1 cup water
  • 2 large sprigs fresh thyme
  • Light sour cream or crème fraîche (optional)
  • Chopped fresh chives for garnish (optional)

Directions:

CUT kernels from the cobs; reserve kernels and cobs. Place evaporated milk and corncobs in large saucepan; bring to a boil over medium-high heat. Reduce heat to low; cover. Cook for 8 minutes.

MEANWHILE, heat oil in large skillet over medium-high heat. Add onion; cook, stirring frequently, for 3 to 4 minutes or until translucent. Stir in carrot, celery, garlic and reserved corn kernels. Season with salt and ground black pepper. Cook, stirring frequently, for 5 minutes or until vegetables are tender.

ADD vegetable mixture, water and thyme in saucepan; cover. Cook over medium heat, stirring occasionally, for 20 minutes. Discard corncobs and thyme. Cool mixture for about 10 minutes.

POUR soup into blender until it is half full; cover. Blend until smooth. Pour through a medium sieve into clean saucepan (discard contents of sieve). Repeat process with remaining soup. Reheat soup until heated through. Serve topped with swirl of sour cream and chives.

Cook's Tip: Soup is also great served chilled.


Reviews:

Review This Recipe
  •  Star(s)

    Wonderful taste

    Linda Kraskewicz from

    I made this soup thinking my husband wouldn't really care for it,was I wrong. He loved the fresh corn taste, its a keeper recipe.

  •  Star(s)

    Golden Summer Corn Soup

    Carol Davis from Edmond, OK

    Even better than corn on the cob and not as messy. Plan to brown corn a bit with next batch for a 'cooked outdoors' flavor.

  •  Star(s)

    Added Crisp Bacon for even more flavor and crunch

    Susan Campbell from Grass Lake, MI

    The soup is very good, however, my family like a bit of meat in my one-dish meals. I added a garnish of crisp cooked bacon along with the sour cream and chives, and they absolutely raved. With fresh sweet corn available, I will make this soup often. It is even good the next day, reheated in the microwave on medium.

  •  Star(s)

    So Good!

    JANICE GAREY from Terre Haute, IN

    I love corn any way you fix it! This is really good. I like to add some leftover mashed potatoes to corn soup too, it adds a thickness and adds some more flavor.

  •  Star(s)

    intermediate

    linda pena from Pasadena, TX

    This is a very delicious soup, I recommend it highly.

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 300
  • Calories from Fat: 70
  • Total Fat: 8g (12% of DV)
  • Saturated Fat: 3.5g (18% of DV)
  • Cholesterol: 30mg (10% of DV)
  • Sodium: 280mg (12% of DV)
  • Carbohydrates: 47g (16% of DV)
  • Dietary Fiber: 2g (9% of DV)
  • Sugars: 25g
  • Protein: 16g
  • Vitamin A: 50% of DV
  • Vitamin C: 10% of DV
  • Calcium: 50% of DV
  • Iron: 0% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Golden Corn Soup

Ingredients

  • 1 package (16 ounces) fresh corn with husks removed (4 medium ears)
  • 2 cans (12 fluid ounces each) NESTLÉ CARNATION Evaporated Lowfat 2% Milk or Evaporated Fat Free Milk
  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 1 carrot, peeled and sliced
  • 1 celery stalk, sliced
  • 2 large cloves garlic, chopped
  • Kosher salt and ground black pepper for seasoning
  • 1 cup water
  • 2 large sprigs fresh thyme
  • Light sour cream or crème fraîche (optional)
  • Chopped fresh chives for garnish (optional)

 

Directions

CUT kernels from the cobs; reserve kernels and cobs. Place evaporated milk and corncobs in large saucepan; bring to a boil over medium-high heat. Reduce heat to low; cover. Cook for 8 minutes.

MEANWHILE, heat oil in large skillet over medium-high heat. Add onion; cook, stirring frequently, for 3 to 4 minutes or until translucent. Stir in carrot, celery, garlic and reserved corn kernels. Season with salt and ground black pepper. Cook, stirring frequently, for 5 minutes or until vegetables are tender.

ADD vegetable mixture, water and thyme in saucepan; cover. Cook over medium heat, stirring occasionally, for 20 minutes. Discard corncobs and thyme. Cool mixture for about 10 minutes.

POUR soup into blender until it is half full; cover. Blend until smooth. Pour through a medium sieve into clean saucepan (discard contents of sieve). Repeat process with remaining soup. Reheat soup until heated through. Serve topped with swirl of sour cream and chives.

Cook's Tip: Soup is also great served chilled.

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