Creamy Corn Soup

Creamy Corn Soup:
makes 6-8 servings


  • 6 cups corn – fresh or frozen
  • 2 cups finely cut carrots
  • 2 medium potatoes peeled and cut into small cubes – 2 cups
  • 4 cloves finely minced garlic
  • 5-6 cups vegetable broth
  • Salt and pepper
  • 2 tbsp olive oil
  • 2 cups milk
  • 2 tbsp cream cheese or goat cheese
  • 1 tbsp finely chopped chives


  • In a pot heat 2 tbsp olive oil and sauté garlic until tender – a few seconds. Add corn, carrots, potatoes, salt and pepper and 2 cups water. Cook covered for 15-20 minutes until all the vegetables are tender.
  • Add vegetable broth and cook for additional 5 minutes. Take off the stove and blend soup until creamy. Place the soup back on the stove and add cream cheese, milk, and chives and heat through 3-5 minutes.  Corn soup is ready.
  • Serve garnished with extra black pepper and chives.



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