How to make corn soup like a pro: unmasking the secrets of thickening without cornflour

Indulge in the delectable symphony of flavors with our ultimate guide on how to make sweet corn soup without cornflour. This wholesome dish is a testament to the culinary power of fresh ingredients, showcasing the natural sweetness and vibrant color of sweet corn.

Ingredients You’ll Need:

• 6 cups of sweet corn kernels (fresh or frozen)
• 1 onion, chopped
• 2 cloves of garlic, minced
• 3 cups of vegetable broth
• 1 cup of milk (any type)
• 1/2 cup of heavy cream (optional)
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/4 cup of chopped fresh parsley

Step-by-Step Instructions:

#1. Sauté the Aromatics

In a large pot or Dutch oven over medium heat, sauté the chopped onion and minced garlic in a drizzle of olive oil until softened and fragrant.

#2. Add the Corn

Stir in the sweet corn kernels and cook for 3-4 minutes, or until they begin to release their natural sweetness.

#3. Pour in the Broth and Milk

Add the vegetable broth and milk to the pot. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes, or until the corn is tender.

#4. Puree the Soup

Using an immersion blender or a regular blender, puree the soup until smooth. You can adjust the consistency by adding more broth or milk as needed.

#5. Season to Taste

Stir in the salt, black pepper, and chopped fresh parsley. Taste and adjust the seasonings to your preference.

#6. Enrich with Heavy Cream (Optional)

For a richer and creamier soup, stir in 1/2 cup of heavy cream. This step is optional but highly recommended for a luxurious finish.

#7. Garnish and Serve

Ladle the sweet corn soup into bowls and garnish with additional chopped parsley or a sprinkle of paprika for visual appeal. Serve warm and savor the flavors.

Tips for Success:

• For a sweeter soup, use fresh sweet corn when in season.
• If using frozen corn, thaw it before cooking.
• Add a pinch of cayenne pepper for a subtle kick of spice.
• Serve the soup with crusty bread or crackers for dipping.
• Leftover soup can be stored in the refrigerator for up to 3 days.

Variations:

• Add diced carrots, celery, or bell peppers for extra vegetables.
• Roast the corn kernels before adding them to the soup for a smoky flavor.
• Top the soup with shredded cheese or crumbled bacon for a savory twist.
• Make a vegan version by using plant-based milk and omitting the heavy cream.

Conclusion:

Embrace the culinary magic of sweet corn soup without cornflour and experience the symphony of flavors that will delight your taste buds. This wholesome and versatile dish is sure to become a staple in your home cooking repertoire.

FAQ:

Q: Can I use canned corn instead of fresh or frozen corn?
A: Yes, you can use canned corn, but it may have a slightly different flavor and texture.

Q: What is a good substitute for heavy cream?
A: You can use evaporated milk, plain yogurt, or coconut milk as a substitute for heavy cream.

Q: How can I make the soup thicker?
A: To thicken the soup, you can add a cornstarch slurry (equal parts cornstarch and water) or a few slices of bread to the pot and simmer until thickened.