This recipe for creamy canned corn soup has a surprising depth of flavor considering its minimal ingredient list and quick cooking time. It happens to be a vegan recipe, but it is so delicious and creamy, if you are not a vegan, you won’t even care. If you are a vegan you are probably thinking ” Ya obviously it’s delicious, it’s vegan.”

 

The What: 
  • 3 tablespoons vegetable oil
  • 1 onion, quartered
  • 3 garlic cloves
  • 1 large carrot, peeled
  • 3 bay leafs
  • 7 cups water
  • 1 tablespoons salt
  • 3 small cans of sweet corn
  • 1 small onion, quartered
  • 2 garlic cloves

 

The How: 

Place a large pot on medium high heat and add the oil.

Once the oil is hot add the first batch of onions and garlic. Add the carrot and bay leafs as well. Fry for 2 minutes until you can smell the garlic.

Add the water and boil for 15 minutes, half covered. After 15 minutes, strain the stock and place it back into the pot. You may discard the, now flavorless, onions, garlic, carrot, and bay leafs.

Drain the cans of corn into a colander and rinse the kernels under running water. You just want to get rid of any residual tin can flavor. Add the drained cans of corn and the second batch of onions and garlic. Add the salt and boil for 10 minutes.

With a slotted spoon remove a few spoonfuls of corn kernels and set aside to be returned after you blend. Skip this step If you want a completely creamy texture.

Blend the soup until smooth.

Pour the liquified corn through a strainer and return to the pot.

Use a spoon to help the mixture along,

Return the reserved kernels, adjust salt levels and simmer for a few minutes.

Enjoy with garlic croutons, or not, whatever!

 

Check out more soup recipes HERE!

 

 

Quick Creamy Canned Corn (Vegan) Soup

Quick Creamy Canned Corn (Vegan) Soup

This recipe has a surprising depth of flavor considering its minimal ingredient list and quick cooking time. It happens to be a vegan recipe, but it is so delicious and creamy, if you are not a vegan, you won't even care. If you are a vegan you are probably thinking " Ya obviously it's delicious, it's vegan." 

Ingredients

  • 3 tablespoons vegetable oil
  • 1 onion, quartered
  • 3 garlic cloves
  • 1 large carrot, peeled
  • 3 bay leafs
  • 7 cups water
  • 1 tablespoons salt
  • 3 small cans of sweet corn
  • 1 small onion, quartered
  • 2 garlic cloves

Instructions

  1. The How:
  2. Place a large pot on medium high heat and add the oil.
  3. Once the oil is hot add the first batch of onions and garlic. Add the carrot and bay leafs as well. Fry for 2 minutes until you can smell the garlic.
  4. Add the water and boil for 15 minutes, half covered. After 15 minutes, strain the stock and place it back into the pot. You may discard the, now flavorless, onions, garlic, carrot, and bay leafs.
  5. Drain the cans of corn into a colander and rinse the kernels under running water. You just want to get rid of any residual tin can flavor.
  6. Add the drained cans of corn and the second batch of onions and garlic. Add the salt and boil for 10 minutes.
  7. With a slotted spoon remove a few spoonfuls of corn kernels and set aside to be returned after you blend. Skip this step If you want a completely creamy texture.
  8. Blend the soup until smooth.
  9. Pour the liquified corn through a strainer and return to the pot.
  10. Use a spoon to help the mixture along,
  11. Return the reserved kernels, adjust salt levels and simmer for a few minutes.
  12. Enjoy with garlic croutons, or not, whatever!
http://www.foodosopher.com/can-corn/