Corn Soup with Chives

Coastal Living
4 cups


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2 tablespoons unsalted butter
2 large white onions, chopped
2 cups fresh corn kernels (about 4 ears)
2 teaspoons sugar
2 (14 1/2-ounce) cans vegetable broth
2 cups heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 cup chopped fresh chives


Melt butter in a large skillet over medium heat; add onion, and saute until tender. Stir in corn and sugar; cook, stirring occasionally, 12 minutes. Stir in broth; simmer, uncovered, 18 minutes. (Most of broth will evaporate.) Stir in cream, and simmer 5 minutes.

Transfer corn mixture to a blender; process until smooth. Pour mixture through a wire-mesh strainer into skillet, discarding solids. Stir in salt and white pepper. Reheat if necessary. Pour into 4 serving bowls; sprinkle each with chives. Serve immediately.

Note: If you can't find canned vegetable broth, look for vegetable bouillon cubes. Reconstitute the cubes according to package instructions, and prepare soup recipe with 3 1/2 cups broth.

Created date

May 2002