Corn Soup
A chunky corn chowder soup with herbs that is perfect for summer.
Servings 8 servings
Calories 65kcal
Ingredients
- 16 ears corn white or yellow, or 10 cups corn kernels
- 6 to 8 sprigs fresh thyme removed from stalks
- 5 cups water divided
- 5 tablespoons butter cut into cubes
- 1 tablespoon coarse salt
- freshly cracked pepper to taste
- tortilla chips for topping
- lime wedges for topping
- avocado for topping
Instructions
- Shuck corn and remove tassels and silks. With a sharp knife, slice off kernels into a large bowl or onto a plate. (Yields about 10 cups.)
- In two batches, use a blender or food processor to purée the kernels, accumulated juices and thyme with a total of 2½ cups of water. Mixture should be somewhat chunky.
- In a large saucepan over medium-high heat, cook pureed corn with butter, 2 cups water, salt and thyme, until butter has melted and soup is heated through, about 5 to 10 minutes.
- Serve hot. Garnish with tortilla chips, lime wedges or avocado. Sprinkle with freshly cracked pepper.
- Store in an airtight container in the fridge for up to one week.
Nutrition
Serving: 1.5cups | Calories: 65kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 936mg | Potassium: 11mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 260IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.1mg
