Cream of corn is an easy-to-prepare and surprisingly tasty soup. Only a few ingredients are needed to cook it, and no broth is necessary.
Cream of corn Ingredients
- about 500 g of cooked corn (from three cobs or cans)*
- One 400 ml can of coconut milk
- A glass (250 ml) of water
- Three cloves of garlic, about 15 g
- About 20 g of spices and two tablespoons of olive oil or clarified butter:
- One third of a teaspoon each of pepper, sweet and hot paprika,
- half a teaspoon of ginger,
- and a bit of turmeric (optional)
Cream of corn
My glass is 250 milliliters.
To prepare creamed corn soup, use a medium saucepan with a capacity of about two liters.
The basis for calculating calories were the ingredients I used. The amount of calories in your ingredients may differ from what I used, so this is just an approximation. With the given ingredients you can prepare approximately 1,130 milliliters of soup. I recommend reading the entire recipe before making the creamed corn to make sure you are ready for the next steps.
It’s a good idea to cook the cobs and remove the seeds yourself when fresh sweet corn is in season. Out of season, you can safely use canned corn. After pouring the brine, a 400-gram container holds about 200 grams of corn. This dish requires about 500 grams of corn, so I suggest stocking up on three cans. You can save the remaining 100 grams of corn and decorate the plate with the already added soup.
Corn Cream soup
This time I made Cream of Corn with fresh, sweet corn on the cob. I boiled three medium-sized corn cobs in salted water until soft. If needed, I’ve also included a link to a comprehensive guide on how to cook corn. Once partially cooled, place the flask vertically with the thick end facing the plate. Using a sharp knife, cut the corn off the hard cob from top to bottom. I estimated the amount of corn to be 500 grams.
Instead of freshly cooked corn, you can use canned corn. Three 400-gram cans will yield approximately 600 grams of drained corn. Transfer the remaining corn and 500 grams of soup to another bowl. You can use it to create an edible decoration at the end of the soup.
Fill the pot with the entire 400 ml can of coconut milk. It is worth reaching for cans containing at least 60% coconut extract. Immediately pour a glass of water into the pot. Add two tablespoons of olive oil or clarified butter to 500 grams of cooked or canned corn. Add the following spices to three peeled garlic cloves: 1/3 teaspoon pepper, 1/2 teaspoon ginger, one teaspoon salt and a pinch of turmeric (optional) to enhance color.
Mix everything. Once the soup is boiling, place the lid on the pot and adjust the heat so that the soup is simmering steadily, but not excessively. The soup can be turned off after cooking for 10-12 minutes and blended until smooth. For this purpose, you can use, for example, a hand mixer in the shape of a giraffe. However, I suggest blending the whole thing with one of them if you have a vacuum blender with a large jug. In less than a minute, all the ingredients are thoroughly mixed when I set it to practically the lowest power setting.
Even with a vacuum blender, the creamed corn will not be completely smooth. Therefore, the soup should be strained at the very end through a metal plant filter. Cover the pot with a filter. While constantly stirring the soup in the sieve, pour the soup in portions. You should also rub the soup with the back of a spoon so that the creamy soup stays in the pot and the hard corn skins/husks remain in the strainer. After a few minutes, only a thick suspension of hard shells should remain on the sieve.
Once the soup is pureed, taste it to see if it needs any additional salt, pepper, chili powder or ginger powder for added spice. Pour hot water or a little carton of pineapple or orange juice if the soup is too thick; it will taste even sweeter. Adding finely grated Parmesan or cheddar cheese can also be a fun accent.
After serving, the soup can be decorated in various ways. I added homemade popcorn to the corn cream, but you can also add onion, croutons or slices of cooked bacon. Cream of corn can also be served with shrimp or chicken pieces fried in your favorite spice mixture.
I suggest cooking the remaining 100 grams of drained corn in a pan if the Creamed Corn was made with canned corn. Place a tablespoon of oil or butter in a small pan. After some time, add corn to the pan. Add a little chili and salt to it. Increase the heat to high and fry the corn, tossing it until lightly browned.
Pour the creamed corn into a large jar and store in the refrigerator for three to four days. This is a soup that reheats well. Garnish it with something delicious only if you plan to keep it in the fridge (maybe just soup on a plate).
Enjoy your meal.
