The Pioneer Woman Tasty Kitchen
Profile Photo

Pureed Corn Soup Topped with Roasted Corn

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

For added spice, stir in a few sprinkles of chili powder. You can also top with chopped fresh herbs like cilantro or chives.

Ingredients

  • 6 ears Fresh Corn, Shucked
  • 2 Tablespoons Olive Oil, Divided
  • 1 teaspoon Organic Butter
  • 1  Medium Onion, Chopped
  • Freshly Ground Black Pepper And Sea Salt, To Taste
  • 2 cups Chicken Broth Or Vegetable Broth
  • Fresh Lime Wedge (optional)

Preparation

Preheat the oven to 400ºF and carefully slice kernels off the ears of corn. Keep kernels from 1 ear of corn aside in a separate bowl.

In a soup pot heat 1 tablespoon olive oil and butter over medium heat. Add onions and saute until onions become soft.

Add kernels from 5 ears of corn, a few pinches of sea salt, and freshly ground black pepper. Pour in chicken broth until corn and onions are covered. Bring to a boil. Lower to a simmer, cover the pot, and cook for 15-20 minutes.

Meanwhile, toss the remaining kernels from the 6th ear of corn with remaining 1 tablespoon olive oil and a pinch of sea salt. Lay the corn you tossed on a rimmed baking sheet lined with parchment paper. Bake corn in preheated 400ºF oven for about 15 minutes, until golden. Then remove it from the oven and let it cool.

Remove the corn kernels from the soup pot with a slotted spoon and put them in a blender. Then pulse to puree it. Be careful—do not put the top on the blender. Just use a dishtowel to cover the top—otherwise the steam may make it explode!. Pour pureed corn back into the pot with any remaining broth. Cook until heated through.

Serve soup topped with roasted corn kernels and a squeeze of fresh lime juice (optional). Enjoy!

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Back to Basics Butternut Squash Soup
Profile Photo by Becky Mollenkamp in Soups
This super simple recipe incorporates only the most common elements of...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Roasted Garlic and Cauliflower Soup with Anchovy-Buttered Toast
Profile Photo by Denise in Soups
A healthy and delicious vegetarian soup. Packed with a ton of...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Thai Coconut Tofu Vegetable Soup
Profile Photo by Joyce@Light Orange Bean in Soups
Serving this light, appetizing soup is a great way to start...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 3 Level: Easy


Southwestern Corn Chowder
Profile Photo by Superman Cooks in Soups
A savory yet sweet soup to warm the soul on a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Thai Coconut Soup
Profile Photo by In Good Flavor in Soups
A simple soup with a sophisticated flavor profile.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy