Creamy Corn Soup

Serves: 4
Total Calories: 226


2 tablespoons butter
2 leeks, white parts only, well rinsed and coarsely chopped
1 stalk celery, diced
1 small jalapeño pepper, minced
4 cups corn kernels (about 8 ears corn)
3 cups strained Vegetable Stock, Chicken Stock, or low-sodium chicken broth
2 limes, juiced
salt and freshly ground pepper to taste
1/2 avocado, cut into thin slices, for garnish (optional)
Coarsely chopped fresh cilantro, for garnish (optional)


1. In a stockpot, melt the butter over medium heat. Add the leeks, celery, and jalapeño. Sauté until the leeks are translucent and the celery and jalapeños are soft. Add the corn and stir for 2 or 3 minutes. Add the broth or stock and the lime juice and simmer for 15 minutes.

2. In a blender or food processor, puree the soup in batches. For an extra smooth soup you can use a ricer.

3. Return the soup to the stockpot and slowly stir in the milk. Cook for 5 minutes, or until completely warm. Season with salt and pepper.

4. Serve hot, garnished with avocado slices and coriander, if you like.

NOTE: Because it’s got such a creamy, smooth texture and subtle flavor, almost any garnish will complement this soup beautifully: chives, sour cream and salsa, dill, chopped tomatoes, chopped roasted red peppers, and even shredded smoked chicken with a dollop of guacamole.

TO MAKE AHEAD: Let cool completely, cover, and refrigerate for up to 1 week. Freeze in an airtight container for up to 1 month.

TO REHEAT: If frozen, let thaw at room temperature. Bring to a simmer over low heat.

From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 226
Calories from Fat: 70

This Creamy Corn Soup recipe is from the From Our House to Yours Cookbook. Download this Cookbook today.

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