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Creamy Corn With Cumin Soup

Creamy Corn With Cumin Soup

USA WEEKEND columnist Pam Anderson

USA WEEKEND columnist Pam Anderson

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 190 kcal
  • 9%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

VYAPTI
13

VYAPTI

1/29/2005

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 cream or the calories. Also, you must strain the soup. It makes a big difference in the texture.

CYNTHIAMONK
5

CYNTHIAMONK

5/3/2006

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

Len Goodman
4

Len Goodman

2/9/2008

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 the 1/2 & 1/2 to Soy 1/2 & 1/2 which tasted great with a lot less fat content. I did not strain - it is fine with the little bit of roughage in the soup - gives it more body.

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