Corn Velvet Soup

By Lance Knowling
January 2, 2014
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Corn Velvet Soup

Author Notes:

A great way to feed to whole clan on a really cold winter day.

Lance Knowling

Serves: 8

  • 1 1/3 pounds frozan corn kernels
  • 1/8 cup vegetable oil
  • 1/3 cup large onion, diced
  • 2/3 cup clove garlic, chopped
  • 2/3 gallon chicken stock
  • 2/3 ounce ginger, chopped
  • 1/2 small jalapeno, seeded and chopped
  • 1/8 teaspoon cayenne
  • 1/4 gallon heavy cream
  • 1/3 teaspoon garlic powder
  • 1/3 teaspoon onion powder
  • salt
  • pepper
  1. Sautee onions, garlic, ginger, jalapenos and scallions in oil. Cook until the onions are transparent.
  2. Add corn and stir 2 minutes to incorporate vegetables.
  3. Add chicken stock to cover ingredients by 1 inch and bring to a boil.
  4. Add powders and cayenne. Let simmer for 1 hour.
  5. Let soup cool til warm, then puree in a blender until smooth.
  6. Strain puree thru China cap pushing with a ladle to extract all liquid.
  7. Put puree back on the stove and heat until simmering, then add heavy cream while stirring.
  8. Bring to a boil.
  9. Season with salt and pepper.
  10. Serve hot.

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