I must confess, I have a corn obsession. I love corn – raw, boiled, in a souffle, as a soup. I love it. I know, we’ve heard alot about the evils of corn. And yes, when it is processed down to its parts for corn syrup or other additives, it really is the devil. However, when you’re eating the whole vegetable, you get some great nutrients. Plus, the fiber in corn promotes the good bacteria in our gut and counteracts the sugars in it. Through the years, I’ve concocted tons of corn recipes to use in the summer. Once the winter hits, though I start to miss the sunny yellow veggie.
Luckily, frozen corn is a great way to get my fix when corn isn’t in season. Picked at its prime and then flash frozen, it retains all the good qualities. I had a hankering for something warm and corny and decided to make a quick soup. I can’t even tell you how easy it is to make this delicious chowda. It’s dairy free yet silky and creamy. Mmmmmmm, mmmmmmmm, good.
Creamy Corn Soup
1 large onion, chopped
2 cloves garlic, minced
1 bag frozen corn
2 cups chicken or veggie broth
Salt and pepper
Heat a tablespoon of olive oil in a pot over medium heat. Saute the onions and garlic until softened. Pour contents along with the broth and half the corn into a blender or Vitamix and process until smooth.
Add another tablespoon of olive oil to the (now empty) pot and heat over a medium flame. Add the remaining corn and saute until browned. Add the puree back into the pot and cook over medium heat. If it’s too thick, add more broth. That’s it!
Garnish with paprika. Hot sauce adds a nice kick, too!
NOTE: You’ll see in my picture that I dressed the soup up a bit. I made a little corn salsa by taking a few tablespoons of the browned corn and tossing with chopped red pepper, cilantro, scallions, cumin and a bit of hot sauce (cuz I like it spicy). This just adds depth and flavor to the overall dish.