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A white bowl of curried cream of corn soup, garnished with sour cream, chili threads and chives on a grey dishtowel. There's a piece of bread in front of it and a spoon next to it. Another bowl of soup, a small white bowl of chives and more bread is in the background.
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5 from 4 votes

Curried Cream of Corn Soup

This Curried Cream of Corn Soup is creamy, a little bit spicy, and full of flavor! It makes a great weeknight meal - 15 minutes and you have a delicious dinner. Serve with baguette or pita bread!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Soup
Cuisine: American
Servings: 4
Author: Julia Foerster

Ingredients

  • 1 medium Onion
  • 2 tsp olive oil
  • 2 tsp Curry powder
  • 15 oz canned Whole Kernel Sweet Corn
  • 2 cups chicken broth
  • 1 cup Whipping Cream
  • Salt and Pepper
Cups - Metric

Instructions

  • Peel and finely slice the onion into small cubes. Drain the corn in a colander and heat up the olive oil in a medium pot over medium temperature.
  • Add the sliced onion and the curry powder to the pot. Give it a good stir so that the onion cubes are all coated with curry. Cook for 1 minute while stirring occasionally until the onion is translucent.
  • Add the corn to the onion and sauté for 1 minute. Keep stirring.
  • After 1 minute add the chicken broth and the whipping cream. Give it a good stir and let it simmer at medium to low temperature for 10 minutes.
  • Season the soup with a little bit salt and pepper to taste. Then pour into a food processor and blend until smooth. Or use an immersion hand blender and blend your soup directly in the pot.
  • Serve garnished with chopped up chives and a little bit of yoghurt or whipping cream drizzled over the soup.

Nutrition

Calories: 347kcal | Carbohydrates: 27g | Protein: 5g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 81mg | Sodium: 455mg | Potassium: 425mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1155IU | Vitamin C: 16.5mg | Calcium: 60mg | Iron: 1.1mg