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Do you need to cook the potatoes before making the recipe? Hope you give this a try, Noralie! (I also used Organic frozen corn from Costco at 3/4C per ear of corn because there’s so much GMO “fresh” corn out there!) (Whatever the combination of broth/milk) We haven’t tried that, but it might work. Do you have a cookbook either out or waiting in the wings to be published? So simple! Any ways, I made this for him, he ate it and asked for seconds!!! Ermagerdness, this soup! I’m obsessed! I plan on making some and freezing it to take to my daughter next month, along with a couple other of your recipes so she has some good nutritious food on hand while she’s super busy finishing her senior year in college and swimming for the school. This is the step you need to pay more attention to even though chicken and I used to LOVE the corn soup at Chili’s, but they no longer serve it. Instead of store bought veggie broth I made my own using the cobs that would go to waste (fraction of cost, more flavor, less sodium but yes, more time in the kitchen -simply bring them to boil and simmer them in water for about 40 mins). I want like five bowls. MOUTH-GASM!!! This is my second time using it, and I didn’t have nutritional yeast the first time (which was still amazing though) but this time I used it and it was even better! Presenting a new way to party together—virtually. Made this for dinner tonight and it was super quick and really delish! I made this.
this link is to an external site that may or may not meet accessibility guidelines. Did not add any milk but I did add Jalapenos. I made a double recipe of this last night for a fall family outing. Thank you for the recipe! I also added extra vegetable boulloin cubes, sage, basil, rosemary, and more garlic as garlic powder and it turned out awesome! So wonderful! Midwest corn is so delicious right now and I had been craving a corn chowder that wasn’t weighed down. I used a 3:1 ration for broth: almond milk. I made this and it was DELICIOUS!
Thanks so much for the lovely review! I also added a rinsed/drained can of cannellini beans. Great tip for blended soup. Add a sprinkle of paprika for color. We’re so glad you enjoyed it, Jennifer! It’ll definitely taste like soy, but hopefully not too strong! I cook vegetarian meals all the time but the soup started making a lot of yellow foam during the simmering stage. We will make this often during corn season, and I will try it with canned or frozen corn this winter.
Yum! Stir in the cream and season, to taste, with salt and freshly ground black pepper, then pour into a food processor and blend until smooth. This soup has a lot of options. We’re so glad it hit the spot, Stezy!
All broth if NOT blending. It’s super helpful for us and other readers.
When the warmer months roll around, I’m all about corn: cornbread muffins, cornbread waffles, corn salsa, corn everything.
Delicious!i made the blended version with broth and almond milk. Did you make any modifications? Most people won't think twice about serving basic cornbread when is on the table. :).
Very good soup! Good luck! The only thing I did differently was grill the ears of corn first, I love how that add a smoky flavor. Add 4 cups corn; cook and stir until corn … I made this tonight with a few small changes… I didn’t have plain almond milk, only vanilla unsweetened and it worked fine! I can only imagine how amazing dinner is going to be.
I used it in my soup maker and it turned out brilliantly – I just put less measurements of the stock/plant-based milk so it would all fit in. Oh! It turned out so good! Thank you for the inspiration :). Yes, I think that would work!
Topped it w the green onions, some avocado & chili pepper flakes and it was delicious! I love that the recipe is so easy to customize to your preferences as well. However I didn’t have any almond milk or vegetable broth, so I substituted 1 can of coconut milk, 2 cups of water and some thyme and oregano. I actually have tried several vegan recipes and haven’t found one I like yet- the texture always seems a bit off. It was amazing and will be one of my new go to recipes over the summer. Add the flour, stirring well, to make a pasty mixture. 4 cups total. Amazing! Thanks for a seriously stellar recipe! And healthier! Not only was it super quick and easy, it was also very inexpensive, which is always a plus. Yummy soup! We are so glad you enjoyed it! It’s super helpful for us and other readers. It was a hit!! I love corn soup so much. My husband loves it also. Using a slotted spoon, transfer corn to a blender. Thank you ☺️?? Thanks so much for the lovely review and for sharing Instant Pot instructions. He loved it (so did I)! I threw the potatoes in right away with the onions and chopped them small. It was a little thin so I blended a little more than half and left the rest so I’d still have some chunks of potato and corn. Thanks! I don’t know how you so consistently do it but this was simple and delicious!
Do you think this soup would freeze well? Hi Pam! Sorry you had trouble with it! I have just found your website and am crazy-excited about all your recipes!!
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But if not blending, go all broth (4 cups total as the recipe is written). Served with crackers and a nice green salad. My adventurous two year old will be so into both of these. I did it to taste, but probably added about four tablespoons of the old bay. Whisk in the milk and the broth. P.S. Hi! If you could bring me a bowl of this for lunch, that would just be great :).
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