Creamy Corn Soup

Name: Creamy Corn Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 100 g sliced onion; 300 g potato chunks; 2 slices bay leaf; 700 ml chicken broth; 80 g corn kernels; 80 g corn puree; salt, a pinch; finely ground black pepper, a pinch; 60 g heavy cream; celery leaves (for garnish), a pinch

Creamy Corn Chowder

Boil onion and potato until tender, then mash into a smooth puree. Stir in corn kernels and corn paste, and cook until the mixture thickens. Finish by seasoning with fresh cream.

55 min

Easy

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Ingredients

sliced onion 100 g

potato chunks 300 g

bay leaf 2 slices

chicken broth 700 ml

corn kernels 80 g

corn puree 80 g

salt a pinch

finely ground black pepper a pinch

heavy cream 60 g

celery leaves (for garnish) a pinch

Instructions

Step 1

Heat olive oil (not included in the ingredient list) in a pot over medium heat. Add sliced onion, potato chunks, and bay leaf, sauté until fragrant. Pour in chicken broth, continue cooking until potato chunks are soft. Turn off the heat, let cool completely. Remove bay leaf, then add all ingredients to a blender and blend into a smooth puree.

Step 2

Pour the mixture from Step 1 into a soup pot. Heat over low heat until thickened. Add corn kernels and corn puree, continue cooking for 5 minutes. Stir in salt, finely ground black pepper, and heavy cream, mix well and adjust seasoning. Transfer to a serving bowl, garnish with celery leaves before serving.