Prep 5 mins
Cook 15 mins
A quick and easy soup made with ingredients usually found in the pantry/fridge. Can also be wizzed up in the microwave.
- 1 tablespoon olive oil
- 1 medium onion, chopped (150g)
- 1 garlic clove, crushed
- 4 cups chicken stock (made from cubes is fine)
- 1 cup frozen corn kernels
- 310 g canned creamed corn
- 1 medium potato, chopped coarsely (200g)
- 1⁄4 cup cream (optional)
- white pepper
- 50 g plain corn chips (optional)
- ground black pepper
- 2 tablespoons fresh chives, chopped
- Heat the oil in a large saucepan, add the onion and garlic and cook, stirring, over a medium heat until soft.
- Add the stock, creamed corn and potato.Bring to the boil then simmer, uncovered, for about 15 minutes or until the potato is soft.
- Blend or process the soup until smooth adding white pepper to taste. Return the soup to the same pan then stir in the remaining corn and cream. Stir over a low heat until corn is tender.
- Serve soup topped with crumbled corn chips, pepper and chives.
Very tasty soup and not too complicated. I used fresh corn and about 1.5 cup of leftover mashed potatoes, used croutons for garnish instead of corn chips, but otherwise followed the recipe. It was a hit. Thank you for sharing this!
Very good soup. I doubled the batch and the guys devoured every drop (5 guys + me). The cans of creamed corn at my store were larger than 310g, they were more like 400g or so. I also forgot to double the chicken stock when I went shopping, so had to substitute a little extra liquid. I added some water, some milk, and some sour cream. I also used extra potato so it would be a little bit thicker. Even with all the changes, it was great. I was very skeptical about the crushed up corn chips, but they really added a lot. I used Tostitos and it make a big difference. Great with sourdough bread on the side.
Stardustannie-thanks for the reply re: freezing this soup. I made it last night using fresh corn and chives from the garden. It was absolutely delicious with a silky texture my family just loved! I quadupled the recipe and used fresh chives from the garden. Froze several containers, and I think it will be fine. Such a nice change from the traditional chunky corn chowders. Thanks so much!