Cream of Corn Soup

5 from 6 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 6 people


  • 2 Cans / a` 45 ml Drained corn
  • 2 small Chopped onions
  • 750 ml Vegetable broth
  • 200 ml Cream
  • Curry, salt, white pepper
  • 1 Splash Lemon juice
  • Oil for frying
  • Decoration as you like


  • Sweat the finely chopped onions in a little oil. Add the drained corn kernels and also sweat.
  • Dust with 2 teaspoons of curry.
  • Deglaze everything with the vegetable stock. Stir in the cream.
  • Let the soup simmer over low heat for about 20 minutes.
  • 6 Take the tablespoon of corn kernels out of the soup and put aside as an insert.
  • Finely puree the rest of the soup with a hand blender or mixer and then strain through a sieve.
  • Season to taste with salt, pepper and a squeeze of lemon juice.
  • Then fill the soup into soup cups, spread the corn kernels on top as an insert. Further decoration as you wish.
  • Note 9: The soup tastes very tasty even without pureeing. Pureed and brushed through a sieve, it is of course more elegant as a starter.
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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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