There’s nothing more delightful than this simple, light rustic corn soup. It’s a pleasant blend of herbs, corn and potatoes creating a flavorful combination. Blending the potatoes gives the soup a creamy texture without adding any cream. It can be served with roasted or pan seared poultry, beef, or chicken.
Rustic Corn Soup
Servings: 6 servings
Ingredients
- 3 Cups Corn
- 1 pound golden potatoes sliced in equal size parts (about 1 inch)
- 1 Small Onion Finely diced
- 1 Stalk Celery Finely diced
- 2 Tbs Butter
- 2 Tbs Olive oil
- 1/4 Tsp Salt
- 2 Cloves Garlic Chopped
- 4 Cups Chicken stock
- 1/4 Cup Vermouth
- 1/2 Tsp Oregano
- 1/2 Tsp Basil
- 1/4 Tsp Red pepper flakes
- Salt and Pepper to taste
Instructions
- Wash and cut the potatoes.
- In a Dutch oven over medium-low heat, add olive oil and butter, heat until the pan is hot.
- Add onion, celery, and salt. Stir and cook partially covered for 8 minutes. Stirring occasionally.
- Remove lid add garlic and cook for about 6 minutes, stir occasionally. Until the vegetables are soft.
- Add remaining ingredients. Simmer until potatoes are tender. About 30 minutes.
- Use an immersion blender to blend some of the potatoes to thicken the soup.
- Garnish and serve.
Notes
This delightfully fresh Rustic Corn Soup is sure to satisfy. Please comment and share a picture of your success here with me. Connect with me on social media for more inspiration. If you are looking for a delicious entree to pair with this dish, check out my Pan Seared Pork Chops recipe here.
