Sonya Sanford Makes Corn Soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Sauté onion, celery, and garlic in a combination of butter and olive oil in a large pot until softened, but not browned.

Cut corn off the cob onto a towel to prevent mess; lift the towel to transfer corn into the pot.

Add corn cobs to the pot to build flavor before adding any corn kernels.

Pour in water instead of stock, and add a bay leaf and thyme; let simmer for 15 minutes.

After 15 minutes, remove the corn cobs from the pot and add the reserved corn kernels and cubed potato.

Simmer for another 15 to 20 minutes until the potatoes are tender.

Use an immersion blender to puree the soup to a desired texture, leaving some chunks if preferred.

Prepare a fresh topping with reserved corn kernels, thinly sliced scallion greens, and chopped basil; season with black pepper.

Serve the soup topped with the fresh mixture, adding more water or stock if a thinner consistency is desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens