Good news! You can get farm fresh corn from your freezer section year round. Frozen super sweet corn makes this the easiest, fastest, and most flavorful creamy soup in the world. Okay maybe not in the world, but it is certainly worth adding to the top your soup season menu. Try garnishing with croutons or popcorn for some extra crunch.
The one minute video below shows that the preparation for this soup is simple enough that my ten-year-old son can make it with minimal assistance. Help your little ones through this recipe the first time to train them up on the important life skills of chopping, measuring, and sautéing.
And while you are waiting for the soup to heat, here are four fun facts about corn:
- There will always be an even number of rows of kernels on each cob. Don’t take my word for it, challenge your family to count them.
- Each individual kernel is a seed that is connected to one of those hairy tassels. And get this – the cob is actually part of the flower!
- Corn counts towards the recommended servings of whole grains you should eat each day because corn is a seed or grain, not a vegetable.
- There are hundreds of varieties of corn that are used for human and animal consumption, processing, and decoration. And yes, popcorn is a different variety than the sweet corn you enjoy on the BBQ.
- Serves: 2 quarts
- Serving size: 1 cup
- Calories: 152
- Fat: 7g
- Carbohydrates: 21g
- Sugar: 6g
- Sodium: 432 mg
- Fiber: 3g
- Protein: 4g
- 2 tablespoons unsalted butter
- 2 cups yellow onion, diced
- 2 teaspoons fresh garlic, minced
- ½ teaspoon ground cumin
- ¼ teaspoon red chili flakes
- ½ teaspoon salt
- 4 cups (2 10-ounce bags frozen) super sweet corn kernels
- 1 quart prepared vegetable broth
- 1 cup half and half
- Heat a large soup pot over medium heat. Add the butter and let it melt. Stir in the diced yellow onion and minced garlic. Cover and cook, stirring occasionally, until the onions are softened, about 5 minutes. Stir in the ground cumin, red chili flakes, and salt. Cook until the spices become aromatic, about 2 minutes. Add the super sweet corn kernels and vegetable broth. Turn the heat up to high and bring the soup to a boil, then reduce the heat to low and simmer the soup, covered, for 15 minutes.
- Puree the soup in a blender or with an immersion blender. If using a blender, carefully transfer half of the soup to the bowl of the blender. Place the lid on securely, cover with a kitchen towel, and hold the lid on firmly while blending until very pureed. Transfer the pureed soup to a clean soup pot. Repeat to puree the remaining soup. Heat the pureed soup over medium-low to medium heat and stir in the half and half. Serve this creamy soup garnished with chopped fresh cilantro or parsley, or with a few crunchy croutons.
Want to grow novel corn varieties in your garden? Check out the variety at Seed Savers Exchange. In our garden, we have had so much fun trying Strawberry Popcorn, Oaxacan Green Dent, and Japonica that has rainbow leaves I use in floral arrangements.