Creamy Corn With Cumin Soup

Creamy Corn With Cumin Soup


"A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread."


servings 190 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 190 kcal
  • 9%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

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  1. Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  2. Add frozen corn, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  3. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  4. Add cumin and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  5. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until vegetables are tender, about 10 minutes.
  6. Using an immersion blender or traditional blender, puree (adding fresh cilantro) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.) Strain through a colander (the corn kernels don't puree).
  7. Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.


  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Your rating



  1. 17 Ratings


This soup has a great blend of flavors, although it only makes about 4 bowls. Next time I will use a two pound bag of corn and cut the half and half back to a cup. It doesn't need all that cre...

Great flavored soup but I gave up on straining it because I think the holes were too small in my mesh strainer.

BEST MEXICAN CORN SOUP EVER! I used Chipotle Chile ground for the spice and upped it to about 1 tsp (or maybe more- we like it hot here in Santa Fe. I also upped the garlic. I also changed t...

Very tasty and easy. I found the straining to work okay with my "spider"-type utensil (its got a grid of about 1/4") - don't use fine mesh strainer! Soup still had a tad bit of texture, but mo...

My 5 yo declared "I didn't know soup could be so good!". This is a keeper. Thanks Chef.

Easy, cheap, healthy!!!!! AWESOME. I also added carrots and potatoes! Thank you for the submission.

This was a very good soup. I loved the combination of the creamy corn with cumin! I made 4x the soup. I used cans - and 1/2 the cans were regular corn and 1/2 were creamed corn. Next time I will...

Good soup. I cut back on the fat by replacing the half and half with 2% milk, added a couple of spoonfuls of non-fat plain Greek yogurt for creaminess as well as protein, and some diced potatoes...

Not terrible, but not great. It was impossible to strain through my colander, so I ended up with the kernels in the soup. The flavor was a tad bland for me, needed something more. I feel like...