In winter, we love soups and are always on the lookout for new, easy ideas to create a comforting dish that warms us up. Here’s a simple and delicious corn soup with just a few ingredients, all likely already in your kitchen. Corn is a versatile staple that can be stored as canned or frozen. Besides corn, you’ll need milk (either whole dairy or oat milk) and butter (or olive oil if you prefer).

Instructions:

1. Sauté the Corn

• Drain and rinse the corn thoroughly to remove any excess liquid from the can. Sauté the corn in a pan with butter (or olive oil) until it gets a light golden-brown color.

1. Blend the Soup

• Place the sautéed corn and milk in a blender on high speed to create a thick, creamy soup.

1. Simmer and Season

• Let the soup simmer until it reaches your desired thickness. Season with salt, pepper, and garnish with chopped chives if desired. For extra flavor, you can add a pinch of smoked paprika or red pepper.

Ingredients (for 4 servings)

• 2 cans of corn
• 2 cups unsweetened oat milk or whole milk
• 2 tablespoons unsalted butter
• 1/2 teaspoon coarse, unprocessed salt (more if needed)
• Freshly ground black pepper
• Chopped chives (optional)

Method:

1. Drain and rinse the corn, then add it to a medium-sized skillet. Sauté over medium heat, stirring occasionally, until the corn’s moisture evaporates, about 8 minutes.
2. Set aside half of the sautéed corn and place the rest in a blender with the milk, blending until smooth.
3. In the same skillet, melt the butter over medium-high heat. Add the reserved corn and cook until golden brown, about 1 minute. Add the blended soup mixture and salt, then simmer for 2–3 minutes until slightly thickened.
4. Taste and add more salt if desired. Serve with freshly ground pepper and optional chives on top.

Tip:
If you have leftovers, store them in the fridge for up to 5 days or freeze for up to 3 months.