Creamy Corn Soup Recipe with Chimichurri
This creamy corn soup recipe perfectly highlights the sweetness of fresh summer corn. A swirl of chimichurri complements this silky soup perfectly.
Servings 4 servings
Calories 730kcal
Ingredients
Corn Soup
- 6 cups corn kernels from about 6-8 ears of corn
- 2 cups half and half or a mix of heavy cream and milk, or water, or stock
- salt and pepper to taste
Chimichurri
- 3/4 cup fresh parsley leaves packed
- 3/4 cup fresh cilantro leaves packed, or use all parsley
- 2 tablespoons oregano leaves fresh
- 2 cloves garlic
- 1 scallion
- 1/2 jalapeno pepper seeded
- 3 tablespoons lemon juice
- 1/4 cup red wine vinegar
- 3/4 cup olive oil
- salt and pepper to taste
Instructions
- In a medium saucepan, bring the cream (or other liquid) to a simmer and add the fresh corn. Simmer corn for 25 minutes, until very tender.
- While the corn is simmering, prepare the chimichurri: Combine the herbs, garlic, scallion and jalapeno in a food processor until finely chopped. Add the vinegar, lemon juice and olive oil and pulse until well combine. Add salt and pepper to taste.
- When the corn is tender, remove the saucepan from the heat and puree the soup in a blender (in two batches) until very smooth. Or use an immersion blender.
- Set a metal strainer over a large bowl and pour the soup into the strainer. Push soup through the strainer with a metal spoon until only the pulp remains in the strainer. Stir salt and pepper into the strained soup to taste.
- Serve the soup hot, chilled or at room temperature with chimichurri.
Notes
Soup will keep for 2-4 days in an airtight container in the refrigerator.
Nutrition
Calories: 730kcal | Carbohydrates: 53g | Protein: 10g | Fat: 57g | Saturated Fat: 14g | Cholesterol: 44mg | Sodium: 518mg | Potassium: 617mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1780IU | Vitamin C: 28.3mg | Calcium: 195mg | Iron: 3.4mg