Quick and easy Corn Soup

Soups and stews are one of the best ways to feed the family a nutrient-rich meal. This creamy corn soup is also quickly done and needs just a few simple ingredients.

The liquid component of my soups is always a homemade broth either from chicken or beef, but I get it, life gets busy and nowadays we have great options to choose a healthy bone broth from the supermarket. Some of my favourite brands are: High-Vibe Health (Calgary. AB), Bone to Broth (Okotoks, AB), or Bo and Marrow based in Edmonton.

I personally prefer chicken broth for soups most of the time because it has a pleasant, light taste that does not overpower the flavour of the other ingredients.

Let’s talk about corn! In Canada, around 70% of corn grown is genetically modified. I always empathize the importance of buying organic not just to avoid herbicides and pesticides on our plates and eventually in our bodies but also to influence the food industry. I support farms who grow sustainably, organic and non-gmo. For corn it is definitely Johnson Fresh Farm.

“As demand for organically grown grains, including non-GMO corn, continues to increase each year, farmers in the U.S. and Canada have started moving away from bioengineered crops in favour of organic farming practices.” De Dell Seeds

We often underestimate the immense power we have as consumers! At the end of the day, we are the ones deciding what we are going to spend our money on!

Besides corn, which is usually a kids favourite there are also vegetables, such as onion, celery, and parsnip in this recipe. To make a great soup even more delicious is by adding toppings such as crispy bacon bits (bacon and garlic makes everything taste better) fried sausage slices, or grated cheese. Enjoy!

Creamy Corn Soup

In Central Alberta, corn season starts around mid-August and goes until early September. Buy your corn from a local farmer or at the farmers’ market, because fresh corn is nothing like canned or frozen. I personally buy only Taber Corn—it makes a huge difference, plus it’s non-GMO!

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Prep Time 15

Cook Time 30

Course Soup

Servings 4

Ingredients

45 g ghee (or butter)
100 g onion chopped
1 clove garlic pressed
100 g parsnip chopped
2 stalks celery chopped
1 potato in little cubes
1 liter chicken broth
1 tbsp apple cider vinegar
1-2 tsp Vegetable Bouillon

450g Corn kernels, organic if possible (fresh or frozen)

250 g corn added before blending
200 g corn, browned in butter added after blending

Add salt and pepper to your taste

Meat toppings are optional, but either one or both will add extra savoury taste and kids usually love sausages and bacon

3-4 strips bacon fried, in little pieces
3-4 hot dogs or other sausage best from a local butcher

optional cheese topping

4 tbsp cheese (Cheddar or Gouda)

extra topping ideas: fresh finely chopped parsley / Chili flakes

Instructions

Choose a pot that is tall enough to use an immersion blender and partially blend the soup to your preferred thickness.

Heat the ghee over medium heat. Add the onion, parsnip, and celery, then stir and cook until the vegetables have softened.

Add the potato and chicken broth, then bring to a boil over medium-high heat. Cover and simmer until the vegetables are tender.

Add 250g of the corn and keep the rest for later. Let the soup simmer for another 10 minutes.

Prepare your toppings: Brown remaining corn kernels. Optional: Fry bacon and/or sausage slices. Set aside.

Add 1 tbsp of apple cider vinegar.

Add 1-2 tsp Fresh Bouillon

Puree the soup for a few seconds with an immersion blender to thicken.

Taste and add more salt or pepper if necessary.

To serve, spoon soup into bowl and top with browned corn kernel, sausage slices, and bacon.

Top with some grated cheese and parsley.

Love some spice? Sprinkle with Chili flakes.

Notes

Make it dairy free by replacing the ghee/butter with avocado oil and skip the grated cheese as topping.

Best farm for corn: Johnson Fresh Farms in Taber, Alberta / Non-GMO!

Keyword gluten free