Creamy Corn Soup BfG
Stovetop · ~45 min · Serves 4 · ~1½ cups each
Sodium about 75 mg per serving, about 3% of the 2,300 mg daily maximum
Ingredients
- 1–2 tsp olive oil (for the pan)
- 1 medium onion, chopped
- 6 cups fresh or frozen corn kernels
- 2 cups low-sodium chicken broth (Pacific Foods Organic Low Sodium, or any low-sodium brand)
- ½ cup red bell pepper, chopped
- ½ tsp fresh rosemary, chopped (or a scant ¼ tsp dried)
- ½ tsp dried thyme
- ⅛ tsp black pepper
- Cayenne pepper to taste
- 1 cup whole milk
- 1 Tbsp basil, chopped (or 1 tsp dried)
Directions
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- Heat the olive oil in a large saucepan; sauté the onion until clear.
- Add 4 cups of the corn and sauté 4–5 minutes.
- Add the broth and cook about 20 minutes.
- Transfer to a blender and purée until smooth; return to the pan over medium-low heat.
- Add the red pepper, rosemary, thyme, black pepper, cayenne, milk, and remaining 2 cups corn. Cook about 10 minutes, until thick and creamy; garnish with basil.
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Produce
Dairy & eggs
Frozen
Pantry & dry goods
Check your pantry
Broth. Any broth labeled low sodium or unsalted works here. Pacific Foods Organic Low Sodium is the one we tested with; its carton lists 50 mg of sodium per cup for chicken, 140 mg for beef and 120 mg for vegetable, against roughly 860 mg a cup for regular broth. The brand is not the point; the label is. Low-sodium broth does taste thinner than salted, and that is the whole idea: salt at the end, where you can taste it, instead of at the start where the carton decided for you.
Adapted from the Body for God Cookbook by Lisa Young.
Per-serving values are approximate and vary with brand, variety, and preparation.