Creamy Corn Soup Recipe

Name: Creamy Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ears corn, cleaned; 1 onion, peeled and chopped; 1 small green pepper, seeded and chopped; 1 Tbsp. butter; 2 c. chicken broth; 2 egg yolks, lightly beaten; 1 c. light cream; dash of nutmeg; 1/2 tsp. salt or to taste; dash of pepper or to taste

Servings: persons

5 ears corn, cleaned
1 onion, peeled and chopped
1 small green pepper, seeded and chopped
1 Tbsp. butter
2 c. chicken broth
2 egg yolks, lightly beaten
1 c. light cream
dash of nutmeg
1/2 tsp. salt or to taste
dash of pepper or to taste

1
Using a sharp knife, scrape kernels from ears of raw corn, reserving any corn liquid.
2
In a saucepan saute onion and pepper in butter until limp.
3
Add corn, corn liquid and chicken broth. Cover and simmer over medium heat for 5 minutes.
4
Cool to room temperature; then blend in blender until nearly smooth.
5
Combine egg yolks with cream and pour a little of the corn mixture into the egg mixture.
6
Mix together and then return egg and cream mixture to corn mixture.
7
Put it all back into the saucepan.
8
Add nutmeg, salt and pepper.
9
Heat, stirring occasionally, until hot. Do not boil.
10
Serve hot.

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 5 ears corn, cleaned, 1 onion, peeled and chopped, 1 small green pepper, seeded and chopped, 1 Tbsp. butter, and more.

Yes, Creamy Corn 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.

Creamy Corn Soup

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