Smooth and Savory Corn Soup
A smooth soup made by sautéing canned corn and onion in butter, then blending with milk and simmering.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This simple soup is made by sautéing onion and canned corn in butter, simmering them with milk, and blending until smooth. With its soft texture and subtle sweetness, it makes a wonderful light breakfast.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Corn1 can, 425 g (2 cups)
- Onion1/4 (large)
- Milk3 cups
- Butter35 g
- Salt1/2 tsp
- Ground black peppera little of each
- Parsleya little of each
- Drain 1 can (425 g) of corn before using.
- You can use olive oil or cooking oil instead of butter.
- If you have heavy cream, swap out 1 cup of milk for 1 cup of cream for a richer, creamier soup. If you prefer a lighter taste, reduce the milk or cream and add water instead.
Steps
Prepare the ingredients
I drained 1 can (425 g) of corn. It comes out to about 2 cups.
I prepared 3 cups of milk and 1/4 of a large onion, but you can use 1/2 of a small onion.
I have 2 pats of butter, 35 g.
Thinly slice the onion.
Sauté the onion and corn in butter
Put the butter in a pan, and once it has mostly melted, add the onion and sauté thoroughly to bring out its aroma.
Olive oil or cooking oil works fine instead of butter.
Add the corn as well and sauté.
Add the milk and simmer
Pour in the milk and simmer for about 2 to 3 minutes, stirring so the bottom does not scorch.
If you have heavy cream, swap out 1 cup of milk for 1 cup of cream for a rich, creamy finish. If you prefer a lighter flavor, reduce the milk or cream and add water instead.
If you use raw corn that has not been boiled, it is firmer, so you need to simmer it for at least 5 minutes to make it easy to blend.
Finish the dish
Let the heat cool down a bit, then blend smoothly in a blender.
Blend coarsely if you want some bite from the corn kernels, or blend finely if you want a smooth texture.
Season with 1/2 tsp of salt, bring to a quick simmer, and finish.
Canned corn already has added salt and sugar, so adjust the seasoning by adding the salt in small amounts.
If using fresh corn, it tastes much better if you add about 1 tsp of salt along with a little sugar.
Ladle into bowls and serve with ground black pepper, parsley, or Parmesan cheese to your liking.
It is nothing fancy, but eating it warm makes it truly delicious.
It is savory with just a touch of sweetness...
Ppunwife's tips
- Canned corn already has salt and sugar added, so season with small amounts of salt as you taste.
- If you blend it the day before and give it a quick boil in the morning, it makes a great light breakfast.
FAQ
Can I use a different oil instead of butter?
Yes, you can sauté with olive oil or regular cooking oil instead of butter.
How can I make the soup richer and creamier?
Reduce the milk by 1 cup and replace it with 1 cup of heavy cream to give the soup a much richer flavor.
Do I season it differently when using fresh corn?
Because fresh corn has no added seasoning like canned corn does, it is best to increase the salt to about 1 tsp and add a little sugar.
Can I make it the day before and eat it in the morning?
Yes, you can blend it ahead of time the day before, then simply warm it up with a quick boil the next morning for an easy meal.
