Creamy Corn Soup

⏱ Time:

Prep: 10 min
Cook: 15 min
Total: 25 min

🍽 Servings:

4

🧾 Ingredients:

• 2 cups corn kernels (fresh, frozen, or canned drained)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 cups low-sodium vegetable or chicken broth

• ½ cup low-fat milk or evaporated milk

• 1 tsp olive oil or butter

• ½ tsp black pepper

• Salt to taste

• Optional garnish: spring onions, chili flakes, parsley

👩‍🍳 Instructions:

1. Heat oil in a pot over medium heat. Sauté onion until soft (3 minutes).

2. Add garlic and cook 30 seconds.

3. Stir in corn and broth. Simmer 8–10 minutes.

4. Blend half the soup (optional for creamy texture).

5. Add milk, salt, and pepper. Simmer 2 more minutes.

6. Serve hot with garnish.

🌟 Pro Tips:

• Blend fully for smooth soup or partially for chunky texture.

• Add a pinch of paprika or cumin for flavor depth.

• For restaurant style, drizzle with a few drops of cream on top.

📊 Nutrition (Per Serving – Approx):

Calories: 130
Protein: 4g
Carbs: 22g
Fat: 3g

💡 Weight Watchers Points (Estimated):

• Corn (½ cup): 3 points

• Milk (2 tbsp per serving): 1 point

• Oil (¼ tsp per serving): 0 points

👉 Total: 4 WW Points per serving

(Using skim milk + no oil = 3 points)

❓Q/A Notes:

Q: Can I make this vegan?
Yes — use plant milk and vegetable broth.

Q: Can I freeze corn soup?
Yes — freeze up to 2 months. Reheat gently.

Q: How do I thicken corn soup naturally?
Blend part of the soup or add mashed potato.

Q: Can I make it spicy?
Add green chilies or chili oil — zero points.

Q: What goes best with corn soup?
Garlic toast, grilled sandwich, or crackers.