Creamy Corn Soup

Rich, creamy, and deliciously satisfying, this puréed corn soup is made with simple ingredients and can be enjoyed year-round!

Prep: 15

Cook: 30

Total: 45

Yield:4 servings

3 tablespoons butter
1 large yellow potato peeled. diced; approximately 9-10 ounces whole or 1 ½ cups diced
½ cup chopped onion white or yellow
3 cloves garlic minced
3 cups low-sodium chicken broth
5 cups corn kernels divided, see Notes
1 cup heavy cream at room temperature
1-2 tablespoons fresh lime juice juice from approximately 1 medium lime
salt to taste
freshly cracked black pepper to taste

Heat large pot over medium heat. When pot is warm, add butter and let melt, swirling pot occasionally to distribute butter across surface.
When butter is melted but not yet browned or bubbling, add diced potatoes, chopped onions, and minced garlic. Stir to incorporate, then simmer vegetables 5 to 6 minutes or until onions are very soft and potatoes begin to soften. Stir vegetables occasionally to prevent sticking.
Once onions have softened, add chicken broth and 4 cups corn kernels (see Notes). Stir to incorporate, making sure to scrape up any bits of onion or garlic that may be stuck to bottom of pot.
Increase heat to medium-high and bring liquid to boil. Once liquid begins to boil, immediately reduce heat to medium-low and simmer, uncovered, 10 to 12 minutes or until potatoes and corn are tender.
When corn and potatoes are ready, carefully remove pot from heat and let mixture cool slightly. Insert immersion blender into pot and purée ingredients until mixture is completely smooth. See Notes below if using traditional blender.
When soup is smooth, add heavy cream and stir until fully incorporated.
Return pot to medium-low heat and stir in remaining 1 cup corn kernels and lime juice. Season with salt and pepper to taste. Simmer 5 minutes or until corn kernels are tender.
Divide soup into preferred portions. Top with chopped chives or cilantro if desired and serve warm with lime wedges (optional).

Corn Kernels: I prefer to use fresh or frozen-then-defrosted corn kernels for this soup. Canned corn will work, but you'll want to be sure to rinse it well and drain it completely to remove excess sodium.
Heavy Cream: Half n half can be used instead for a lower fat option.
Texture: If you prefer not to have any whole corn kernels in your soup, add all 5 cups of corn to the pot in Step 3, rather than only adding in 4 cups.
Keep it Gluten Free: This soup is naturally gluten-free, but you'll want to double check the chicken broth (and the corn if you're using canned) to make sure gluten doesn't sneak in.
Make it Vegetarian: Use vegetable broth instead of chicken broth.
Make it Vegan/Dairy Free: Use vegan butter, vegetable broth, and dairy-free heavy cream.

Fill blender no more than halfway. Work in batches as needed.
Let mixture cool slightly before blending.
Always blend hot liquids with center cap of blender lid removed. Cover with dish towel and hold down tightly to keep lid on blender and keep mixture from splashing out.