Total Time
25mins
Prep 5 mins
Cook 20 mins

Cream style corn gives a great twist to this creamy soup!

Ingredients Nutrition

Directions

  1. Melt butter over medium high heat.
  2. Cook chopped onion and garlic until tender.
  3. Add chicken broth, carrots, potato, and celery and bring to a boil.
  4. Lower heat and let simmer until vegetables are cooked.
  5. Puree the mixture (*hint-- I like to leave a little bit of the veggies in the pot so that when I pour in the puree I will also have some nice chunks of carrots and potatoes).
  6. Add parsley, salt, pepper, sour cream, and corn and heat thoroughly.

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