Recipe courtesy of Mary Sue Milliken and Susan Feniger

Creamy Corn Soup

  • Level: Easy
  • Yield: 4 to 6 servings
Save Recipe

Ingredients

3 tablespoons unsalted butter

1 medium onion, chopped

1 garlic clove, minced

1 teaspoon ground coriander seeds

1 teaspoon ground cumin seeds

1 jalapeno pepper, minced

2 medium tomatoes, seeded and diced

2 medium potatoes, diced

1 red bell pepper, cored, seeded and diced

1 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

4 cups vegetable stock

5 ears of corn, husked and kernels removed

1 cup milk

1/2 cup grated Manchego cheese

Directions

  1. Melt the butter in a large stockpot over moderate heat. Saute the onions until soft, about 10 minutes. Add the garlic, coriander, cumin and jalapeno pepper and saute another 2 minutes to release the aromas. Add the chopped tomatoes and cook until they are juicy. Add the potatoes, bell pepper, salt and pepper, and stock. Cover and simmer until the potatoes are tender, about 10 minutes. Add the corn and heat through another 2 minutes.
  2. In a blender, puree half of the soup with the milk and cheese. Stir the puree back into the soup pot. Adjust seasoning. Heat slowly until soup is warmed through and serve.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Creamy Corn and Vegetable Soup

Creamy French Fry and Scallion Soup

Grilled Corn and Tomato Salad

Roasted Sweet Corn Chowder

Tia's Peas and Eggs Soup

Salsa Rice with Black Beans and Corn

Chef Stuart's Maryland Crab Soup

Corn Masa Pockets with Classic Shredded Beef: Gorditas con Carne Deshebrada