creamy corn soup with feta
A cream sweet and savory soup. During summer you can use fresh corn removed from the cob.
No Image
prep time
10 Min
cook time
25 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1/2 teaspoon olive oil
- 1/3 cup green onions, white part, chopped
- 1 clove garlic, chopped
- 4 cups frozen corn, thawed
- 1 medium russet potato, peeled and diced small
- 1 teaspoon chicken better than bouillon, or 1 cube bouillon
- 2 tablespoons chopped fresh cilantro, divided
- 1 teaspoon salt, or to taste
- 3 ounces feta cheese, crumbled
How To Make creamy corn soup with feta
-
Step 1Heat a medium heavy pot or dutch oven on medium heat.
-
Step 2Add oil and sauté scallions and garlic for 1 minute.
-
Step 3Add the corn, potatoes, milk, bouillon, 1 teaspoon salt and 1 tablespoon of cilantro in a large pot and bring to a boil.
-
Step 4Reduce heat to medium-low, cover and simmer for approximately 25 minutes or until the potatoes are tender, stirring occasionally.
-
Step 5Remove from heat and purée in the blender in two batches until smooth; return to the pot.
-
Step 6Adjust salt and pepper, to taste and heat over low heat 2-3 minutes, stirring occasionally
-
Step 7Ladle into bowls and garnish each with cheese and remaining cilantro.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes