This time-honored favorite is a favorite among all, and it’s ideal for chilly winter nights.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons olive oil
- 2 cups canned whole kernel corn, drained
- 3 medium shallots, minced
- 3 ¼ cups vegetable broth
- ¾ cup heavy cream
- 1 pinch cayenne pepper, or to taste
- sea salt to taste
- ⅛ teaspoon chili oil, or to taste
Instructions
- Heat olive oil in a pot over medium-high heat. Saute corn and shallots in the hot oil until soft, about 5 minutes. Add vegetable broth and cream, reduce heat to low, and cook for 20 minutes.
- Remove 6 tablespoons of corn from the soup and set aside.
- Puree the soup in an electric blender or by using an immersion blender; pass through a sieve back into the pot.
- Season soup with cayenne pepper and sea salt. Add the reserved corn kernels back to the soup and bring to a boil again briefly.
- Divide the soup among four bowls and drizzle with chili oil.
- Excerpted from The Lenten Cookbook © 2021 by David Geisser, Scott Hahn. Photography © 2021 by Roy Matter. Reproduced by permission of Sophia Institute Press. All rights reserved.
Nutrition Facts
| Calories | 362 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 12 g |
| Sodium | 640 mg |
| Sugars | 6 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
So easy, so good! I used fresh corn cut from the cob.
This was better than we expected given the short ingredient list. Puréing was more challenging (used immersion blender) cuz corn…just not a easy veggie to purée! But achievable. The chili oil makes the difference and I highly recommend you don’t make this without it! I specifically used chipotle chili oil. Thanks!