This old-fashioned creamed corn soup is a bowl of liquid savoury delicious sunshine. So easy to prepare and just a quick blend to cream all the tasty sweetcorn into a thick, creamy flavour-packed soup. Creamed corn soup is the perfect way to use up inexpensive summer corn, or to utilise a bag of frozen sweet corn from the bottom of the freezer bringing it back to life with this recipe. This creamy corn soup recipe is prepared with all vegan plant-based ingredients and is simple to adapt to a gluten-free diet.
500gramssweetcorn[either frozen, fresh or canned, extra corn can be cooked separately if you would like a corn garnish]
1.1litresvegetable stock[hot]
2tablespoonplant-based margarine[or butter, vegetable oil, or replace with ½ cup, 120 millilitres, veggie stock, adding more as required]
2tablespoonplain flour[all-purpose, or replace with a gluten-free plain flour]
1mediumonion[diced]
4clovesgarlic[diced]
375millilitresplant-based milk[or your usual milk]
1pinchwhite pepper[use more if liked]
Garnish, optional
4tablespoonchives[chopped, or your choice of fresh herbs]
Instructions
Melt the margarine or heat ½ cup [125ml] of veggie stock.Over a medium heat cook the onions and garlic for 5 minutes, stirring frequently. [If the onions begin to brown or stick, add a few tablespoons of water or stock and stir. If you started with margarine or oil, also add a few tablespoons of water or stock if the onions start to stick.]
2 tablespoon plant-based margarine, 1 medium onion, 4 cloves garlic
Next, add the sweetcorn and cook for 3 minutes, stirring frequently. Add extra tablespoons of water or stock if required.
500 grams sweetcorn
Mix through the flour and cook for 1-2 minutes, stirring.
2 tablespoon plain flour
Pour in the hot stock, add a few pinches of salt, and bring to a gentle boil. Over a medium heat cook for 20 minutes.
1.1 litres vegetable stock
Remove the pot from the heat and stir through the plant-based milk. Blend the soup until smooth, although the puree will be nice and thick and depending on the corn it may still have some texture remaining. If a smoother soup is preferred push the soup through a sieve.
375 millilitres plant-based milk
Add salt to taste, and a pinch or two of white pepper. The white pepper really lifts the soup so is recommended if available. Otherwise black pepper is fine.
1 pinch white pepper
Before serving, bring the soup back to the boil, but don't boil rapidly otherwise the milk may split.
Serve the soup garnished with chopped chives or your choice of fresh herbs.A tablespoon of sweetcorn for each serving is also a nice garnish, although this is best cooked separately while the soup is cooking.
4 tablespoon chives
Notes
Nutritional information is for guidance only and is not a strict calculation as ingredients vary.
Nutritional data includes the fresh chive garnish.
Store leftover creamed corn soup within the refrigerator for up to 3 days.
Or freeze for 2-3 months.
Reheat by gently bringing back to the boil and simmer gently for 1-2 minutes. Be careful not to rapid boil as the milk may split.
This recipe yields around 1.1 litres [quarts] of soup.
Any variety of sweetcorn can be used for this recipe such as canned, fresh or frozen.
For a gluten-free creamed corn soup use a gluten-free vegetable stock and a gluten-free plain flour blend.