Cream of Corn Soup
Simple Recipes Vegetables Soups and Stews
A quick cream soup made with fresh corn that found its perfect match - a cheese quesadilla.
I tried making cream soup with canned corn and with store-bought frozen corn, but it didn't turn out well.
Ingredients
5 ears of fresh corn
1 onion
3 potatoes (about 350g)
150ml chicken stock
2 tablespoons oil
salt, chili flakes
Quesadilla
8 tortilla sheets
300g shredded cheese
2 tablespoons oil
1/4 teaspoon sweet paprika
Servings: 4
How to prepare cream of corn soup
- Use a knife to cut the corn kernels off the cobs. Peel the potatoes and cut into cubes. Finely chop the onion.
- Sauté the onion in hot oil until very soft. Add the corn, potatoes, chicken stock, and 2.5 cups of water. Season with salt and chili. Bring to a boil.
- Simmer covered for 25 minutes.
- Blend the contents of the pot with an immersion blender.
- Strain the cream soup through a sieve to remove the corn kernel skins. This way the soup will be smoother. Adjust salt and chili to taste.
- For the quesadilla: take a tortilla sheet and place it in a hot pan (without added fat). Let it fry until you see it starts to smoke slightly. Quickly add 1/4 of the shredded cheese and cover with another tortilla sheet. Flip and let it fry on the other side until it starts to smoke slightly again.
- Remove the quesadilla from the pan and brush with oil mixed with paprika. Cut into 8 slices (like pizza).
Corn kernels
