Corn Velvet Soup Recipe

Name: Corn Velvet Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 pounds frozan corn kernels; 1/8 cup vegetable oil; 1/3 cup large onion, diced; 2/3 cup clove garlic, chopped; 2/3 gallon chicken stock; 2/3 ounce ginger, chopped; 1/2 small jalapeno, seeded and chopped; 1/8 teaspoon cayenne; 1/4 gallon heavy cream; 1/3 teaspoon garlic powder; 1/3 teaspoon onion powder; salt; pepper

Servings: persons

1 1/3 pounds frozan corn kernels
1/8 cup vegetable oil
1/3 cup large onion, diced
2/3 cup clove garlic, chopped
2/3 gallon chicken stock
2/3 ounce ginger, chopped
1/2 small jalapeno, seeded and chopped
1/8 teaspoon cayenne
1/4 gallon heavy cream
1/3 teaspoon garlic powder
1/3 teaspoon onion powder
salt
pepper

1
Sautee onions, garlic, ginger, jalapenos and scallions in oil. Cook until the onions are transparent.
2
Add corn and stir 2 minutes to incorporate vegetables.
3
Add chicken stock to cover ingredients by 1 inch and bring to a boil.
4
Add powders and cayenne. Let simmer for 1 hour.
5
Let soup cool til warm, then puree in a blender until smooth.
6
Strain puree thru China cap pushing with a ladle to extract all liquid.
7
Put puree back on the stove and heat until simmering, then add heavy cream while stirring.
8
Bring to a boil.
9
Season with salt and pepper.
10
Serve hot.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/3 pounds frozan corn kernels, 1/8 cup vegetable oil, 1/3 cup large onion, diced, 2/3 cup clove garlic, chopped, and more.

Yes, Corn Velvet Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn Velvet Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions