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

Skinny Loaded Potato Soup
Profile Photo by Patricia @ ButterYum in Soups
If you lighten up traditional potato soup, you can add extra...
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


Roasted Cauliflower, Garlic and Truffle Soup
Profile Photo by Sophie in Soups
A creamy, hearty soup that will warm and nourish you, with...
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: 2 Level: Easy


The Best Vegan Corn Chowder
Profile Photo by Elena in Soups
Incredibly creamy and easy vegan corn chowder soup recipe ready in...
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


Mexican Noodle Soup (Sopa de Fideo)
Profile Photo by Cooking The Globe in Soups
Sopa de Fideo is a traditional Mexican tomato based noodle soup....
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


Creamy Zucchini Soup with Scallions and Brazil Nut Chili Oil (Vegan)
Profile Photo by Phoebe Lapine in Soups
This creamy zucchini soup recipe is the perfect way to use...
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: 2 Level: Easy