Recipes Starters

Home-style Cream of Sweet Corn Soup

This soup can be served hot or chilled – use organic ingredients if cooking this for kids.

Recipe by Carmen Li, publisher and editor-in-chief of Crave.

Prep Time and Cook Time
30 mins; 1 hour

(4 servings)
• Corn on the cob (4)
• Onion (1)
• Carrot, medium (1)
• Garlic, minced (1 clove)
• Chicken broth (1 cup)
• Butter (1 tbsp)
• Double cream (1 tbsp)
• Salt and pepper to taste


  1. Sauté the vegetables
    • Chop the vegetables into small dice. In a large pot, heat butter on a medium-low heatand add garlic, onions, carrots and corn. Sauté until soft and translucent (about 10 minutes), taking care not to burn the garlic.

  2. Simmer the ingredients
    • Add chicken broth, stir and heat. Simmer for 30 minutes.

  3. Blend the soup
    • Pour the broth and vegetables into a blender and blend until creamy.

  4. Filter the substance
    • Pass the soup through a sieve several times until silky smooth.

  5. Add cream and seasoning
    • Place the soup back into the pot and warm over low heat. Gently fold in the double cream and season with salt and pepper.

  6. Arrangement
    • Serve the soup in flat bowls. The soup can be served chilled in summer or piping hot with a drizzle of warm cream in winter.

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