Freezer Friendly/ Lunch/ Recipes/ Starters/ Vegetarian

Creamy Corn Soup

This creamy corn soup is absolutely delicious and super easy to make!

If your freezer is ready for you to fill with delicious food, this is a delicious batch cooking freezer friendly recipe that’s just perfect for making ahead. The benefits of batch cooking include saving money, wasting less food and spending more time in the evenings with your family. This way, you can always have a meal waiting for you at the end of the day. It’s a great way to make weeknight cooking manageable. I hope you enjoy this corn soup recipe! It’s a staple in our house. I make it often to have on standby in the freezer and it’s also fabulous for a quick supper.

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Creamy Corn Soup

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By Lucy Serves: 4
Prep Time: 10 minutes Cooking Time: 1 hour 15 minutes

This creamy corn soup is absolutely delicious and super easy to make!

Ingredients

  • 3 ears of corn
  • 1 fresh bell/sweet Pepper
  • 750ml water
  • 100ml Whole Milk
  • 50ml Double Cream
  • 1 Diced Red Onion
  • 2 Chopped cloves of Garlic
  • 2 tbsp of Olive Oil
  • 1 tsp of Salt
  • 1/4 tbsp of Smoked Paprika
  • Sprinkle of Chopped fresh basil to Garnish

Instructions

1

Preheat the oven to 190ºC.

2

Shuck the corn by holding each ear of corn vertically over a baking sheet, use a sharp knife to slice off the corn kernels.

3

Remove the stem and seeds. Then dice the pepper into small pieces.

4

Mix the corn, the diced pepper with the olive oil and salt in a bowl, spread evenly on the baking tray. Bake for 25 minutes, stirring a couple of times. Remove the tray when the corn just starts to brown.

5

While the corn is the oven, cut the cobs centers into 4 pieces and place them in a saucepan with the water. Bring the water to a simmer. Reduce the heat and let cook for 30 minutes.

6

Melt the butter in a large saucepan, adding the onions and garlic on a medium heat, stirring for 6 to 8 minutes.

7

Then add the roasted corn and peppers to the pan.

8

Strain the corn cob liquid into the pan.

9

Add the paprika and bring the soup to a boil.

10

After simmering for 5 minuets add the milk, cream and splash of salt.

11

Cook the corn soup for a further 3 to 5 minutes then serve. Add basil to taste.

Notes

Use our hashtag! We are so excited that you are making a recipe and would love to see how it turns out. Make sure to use the hashtag on social media! #MANGEONS

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2 Comments

  • Margaret Gallagher
    February 13, 2019 at 2:10 pm

    SIMPLY devine – new flavour for all of us to try

  • Charlotte Isobelle
    April 29, 2019 at 10:41 am

    this sounds yummy! i love chicken and sweetcorn soup so i might just try this 😀

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