This cream of corn soup is a real crowdpleaser Easy to make with canned corn in the winter or fresh corn kernels in summertime
Prep Time
35 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Heat olive oil in a pot over medium-high heat. Sauté corn and shallots in the hot oil until soft
about 5 minutes. Add vegetable broth and cream
reduce heat to low
and cook for 20 minutes.
Remove 6 tablespoons of corn from the soup and set aside.
Puree soup in an electric blender or by using an immersion blender; pass through a sieve back into the pot.
Season soup with cayenne pepper and sea salt; add reserved corn kernels and heat until warmed through.
Divide soup among four bowls and drizzle with chili oil.