Creamy Corn Soup

Quick and easy Corn Soup

Soups and stews are simply the best way to feed my family a nutrient-rich meal. This creamy corn soup is also quickly done and needs just a few simple ingredients.

The liquid component of my soups is always a homemade broth either from chicken or beef. I personally prefer broth made from chicken because it has a pleasant and light taste which does not overpower the taste of the other ingredients.

In Canada, around 70% of corn grown is genetically modified. I always empathize the importance of buying organic not just to avoid herbicides and pesticides on our plates and eventually in our bodies but also to influence the food industry.

“As demand for organically grown grains, including non-GMO corn, continues to increase each year, farmers in the U.S. and Canada have started moving away from bioengineered crops in favour of organic farming practices.” De Dell Seeds

We often underestimate the immense power we have as a consumer!

Besides corn, which is usually a kids favorite there are also vegetables, such as onion, celery, and turnip in it. A great way to make a delicious soup even more delicious is adding some crispy bacon, fried sausage slices, or cheese on top. Enjoy!

Creamy Corn Soup

Serves: 4

Cooking Time: 30 minutes

Ingredients

• 1 tbsp ghee (or avocado oil)
• 100g onion, chopped
• 100g parsnip root, peeled and chopped
• 2 celery stalks, chopped
• 1 potato, medium, chopped
• 1 liter chicken broth
• 450g corn kernels, organic/frozen (reserve 200g for topping!)
• 1-2 tbsp apple cider vinegar
• 1 tsp herbed sea salt (I use Herbamare from A.Vogel)
• meat toppings are optional, but either one or both will add extra savory taste and kids love sausages and bacon
• 3-4 hot dogs or other sausages, try to find organic and low-sodium
• 3-4 bacon strips
• optional, grated cheese
• extra toppings, fresh finely chopped parsley and chili flakes for the parents

Instructions

1

Choose a pot which is high enough to puree the soup with an immersion blender. (or use the Thermomix if you own one)

2

Heat ghee over medium, add the onion, parsnip, celery stalks, stir and let cook until the vegetable softens.

3

Add the potato and chicken broth and bring to a boil over medium-high heat.

4

Cover and let it simmer until the vegetables are tender.

5

Add 250g of the corn and keep the rest for topping.

6

Let the soup simmer for another 10 minutes.

7

Meanwhile, prepare your toppings. Heat a skillet and fry the bacon.

8

Place the fried bacon on a sheet of kitchen paper.

9

Let the skillet cool down a bit and wipe off the bacon grease with a kitchen paper.

10

Use the same skillet to lightly brown the sausage slices and the remaining corn kernels. Turn down the stove and set aside.

11

Puree the soup with an immersion blender.

12

Add 1-2 tbsp of apple cider vinegar.

13

Taste for seasoning and add more salt or pepper if necessary.

14

To serve, spoon soup into bowl and top with browned corn kernel, sausage slices, and bacon.

15

Top with some grated cheese and parsley.

16

Parents who love spicy food, top with chili flakes.

Notes

You can also add a piece of peeled ginger and/or turmeric to the soup while you are softening the vegetables in the first step.