Cream of Corn Curry Soup

5 from 4 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 235 kcal


  • 1 Can Corn cooked
  • 1 small Onion
  • 1 small Peeled garlic clove
  • 1,5 tbsp Rapeseed oil
  • 400 ml Vegetable broth, instant
  • 200 ml Cream 30% fat
  • 0,125 tsp Yellow curry powder
  • 0,5 tsp Chili threads
  • Salt and pepper


  • Peel off the onion and garlic clove, cut into large pieces. Heat 1 tablespoon of oil in a saucepan, sauté the onions and garlic briefly.
  • Put the corn kernels in a sieve and drain well. Put 2 tablespoons of the corn aside. Put the corn in the pot and let it simmer briefly. Pour in the vegetable stock and simmer for about 15-20 minutes. Pour in the cream and add the Finely puree the soup, add curry powder to taste and season with salt and pepper if necessary.
  • Lightly fry 2 tbsp corn in a pan with the remaining rapeseed oil (1/2 tbsp). Arrange the corn curry cream soup on plates, serve garnished with 1 tablespoon corn and some chilli threads.


Serving: 100gCalories: 235kcalCarbohydrates: 10gProtein: 9.6gFat: 17.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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