Here’s a cozy, satisfying recipe for Creamy Corn and Potato Soup—simple, filling, and perfect for a comforting meal.
🥣 Creamy Corn & Potato Soup
🧾 Ingredients
- 2 tbsp butter or oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 cups corn (fresh, frozen, or canned)
- 3 cups vegetable or chicken broth
- 1 cup milk or cream
- Salt and black pepper, to taste
- ½ tsp paprika (optional)
- ½ tsp dried thyme (optional)
- 2 tbsp flour (for extra thickness, optional)
- Fresh parsley or green onions for garnish
👩🍳 Instructions
- Sauté the base
Melt butter in a large pot over medium heat. Add onion and cook until soft (about 4–5 minutes). Stir in garlic and cook for another minute. - Add potatoes & corn
Toss in diced potatoes and corn. Stir well to combine flavors. - Simmer
Pour in the broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are tender. - Blend (optional but recommended)
Blend about half the soup using a blender or immersion blender for a creamy texture while keeping some chunks. - Make it creamy
Stir in milk or cream. If you want it thicker, mix flour with a little water and add it in. Simmer for another 5 minutes. - Season
Add salt, pepper, paprika, and thyme to taste. - Serve
Ladle into bowls and garnish with parsley or green onions.
💡 Tips
- Add shredded chicken or crispy bacon for extra protein.
- A pinch of chili flakes gives a nice kick.
- For a richer version, use all cream instead of milk.
If you want, I can give you a restaurant-style version, a healthy/light version, or even a slow cooker method.
