Description
Comforting, rich, and just the right amount of spice—this creamy corn soup wraps you up like your favorite sweater. Bursting with sweet corn, creamy cheese, and a hint of heat, it’s perfect for chilly nights, casual lunches, or whenever you need a warm, satisfying bowl.
Ingredients
½ onion, chopped
¼ cup chopped fresh parsley
1 tbsp butter
1 clove garlic, minced
3 tbsp all-purpose flour
2½ cups milk
1 cup chicken broth
2 (12 oz) cans whole kernel corn, drained
2½ tbsp cream cheese
1 tsp garlic salt
1 tsp ground black pepper
Ground cayenne pepper, to taste
Instructions
In a large pot, melt butter over medium heat. Sauté onion, parsley, and garlic until fragrant and soft.
Stir in flour and cook for 1–2 minutes to form a roux.
Gradually whisk in milk and chicken broth until smooth.
Add corn, cream cheese, garlic salt, black pepper, and a dash of cayenne.
Bring to a gentle simmer, stirring until thickened and cream cheese is melted (about 10–15 minutes).
Blend slightly with an immersion blender for a smoother texture, if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 300 / serving
- Sugar: 10g / serving
- Sodium: 720mg
- Fat: 14g / serving
- Saturated Fat: 6g / serving
- Carbohydrates: 35g / serving
- Fiber: 3g / serving
- Protein: 9g / serving
- Cholesterol: 30mg / serving