Corn Soup

one of molly’s favorites

I served this corn soup at a Thanksgiving themed event. The sweet corn, combined with the heat of the cayenne pepper was a great way to start off the night.

When serving soup while entertaining, how about putting a big pot on the stove and putting out some mugs for your guests to help themselves? Or, pass the soup on platters and in shot glasses. That is sure to get the conversation going if you have a mixed crowd. Have confidence!

Pair this soup with Pumpkin and Waffle Sandwich and Sweet Potato Dauphinois for a Fall or Thanksgiving themed event.

cooking information

• Yield: 4-6 Bowls
• Prep Time: 10 minutes
• Cooking Time: 80 minutes

all ingredients

• 4 Cans Crisp and Sweet Summer Corn
• 2 12 oz Cans Vegetable Stock
• 2 Dried Bay Leaves
• 1 Small Onion, minced
• 3 Tablespoons Olive Oil
• 10 Sprigs Fresh Thyme
• 1 1/2 Cups Heavy Whipping Cream
• Dash of Cayenne Pepper
• 2 Teaspoons Salt

recipe instruction

1. Finely mince your small onion.

2. In a saucepot bring your olive oil to medium-high heat. Add your drained corn, onion, thyme, bay leaf and sauté for 5-10 minutes, until the onions are softened and you can smell the corn and thyme.

3. Cover the vegetables with vegetable stock; simmer on low heat for 1 hour.

4. After 1 hour remove the dried bay leaves and thyme stems and blend together until combined. If you prefer a velvety soup, liquefy your soup. Otherwise I recommend leaving a little texture to the soup.

5. Return the soup mixture to your sauce pot and turn to medium heat. Add your cream, salt, and cayenne pepper.

6. Stir, simmer, serve, and enjoy!

cooking tips

• Add extra vegetable stock if you want it a bit more of a liquid texture.
• Serve with some crunchy bread and a nice glass of wine.
• Add the cayenne slowly and taste. The cayenne adds the heat so add some and then taste and keep adding until you taste a little bit of the heat.