Sandra This easy and comforting Bobby Flay Corn Soup is perfect for chilly days. Rich and creamy, with hints of ginger and fresh herbs, it’s a warm bowl of fall flavors. Customize it with more or less broth to suit your preferred texture, and top with toasted pepitas and crusty bread for a satisfying touch. This versatile soup is ready in under an hour.
Bobby Flay Corn Soup Ingredients
- 4 cups corn kernels, fresh or frozen
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 medium potato, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup milk or heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1 tablespoon butter (optional, for added richness)
- 2 tablespoons chopped fresh parsley or chives, for garnish
How To Make Bobby Flay Corn Soup
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes, until softened and translucent. Add the minced garlic and cook for one more minute until fragrant.
- Simmer the Soup: Add the diced potato and corn kernels to the pot, stirring to combine. Pour in the vegetable or chicken broth and season with salt, black pepper, and paprika (if using). Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the potatoes are very tender.
- Blend Until Smooth: Let the soup cool slightly. Use an immersion blender to puree the soup directly in the pot until it is completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
- Finish and Serve: Stir in the milk or cream and the optional butter. Heat the soup gently over low heat until it is warmed through, but do not let it boil. Taste the soup and adjust the seasoning with more salt or pepper if necessary. Ladle the hot soup into bowls and garnish with chopped fresh parsley or chives.
Recipe Tips
- How to get extra corn flavor? This is a great chef’s trick. If you are using fresh corn, cut the kernels off the cobs, then add the bare cobs to the pot to simmer with the broth. They will release a huge amount of sweet, milky corn flavor into the soup. Just be sure to remove them before you blend.
- How to get a super creamy soup? An immersion (stick) blender is the easiest and safest tool for pureeing hot soup. If you are using a regular blender, it is crucial to be very careful. Work in small batches, do not overfill the blender, and leave the lid slightly ajar (covering the opening with a kitchen towel) to allow steam to escape.
- Can I make this soup ahead of time? Absolutely! This soup is a perfect make-ahead dish. The flavor actually improves the next day after the ingredients have had time to meld. Store it in an airtight container in the refrigerator and simply reheat it gently on the stove.
- How to prevent a bland soup? Don’t be shy with the seasonings! A simple soup like this relies on proper seasoning to make the flavors pop. Taste it at the end and add more salt and pepper until the sweet corn flavor really shines.
What To Serve With Corn Soup
This is a hearty and satisfying soup that is a wonderful light meal on its own. It is perfectly served with:
- A slice of crusty, warm bread or a classic grilled cheese sandwich for dipping.
- A simple green salad with a tart vinaigrette.
- A dollop of sour cream or plain yogurt and a sprinkle of toasted pepitas (pumpkin seeds).
- Crispy, salty bacon or pancetta crumbled on top for a savory contrast.
How To Store Corn Soup
- Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 5 days.
- Freeze: This soup freezes very well. Let it cool completely, then transfer it to freezer-safe containers, leaving a little headspace. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Corn Soup Nutrition Facts
- Serving: 1/6th of recipe
- Calories: 320 kcal
- Carbohydrates: 45g
- Protein: 8g
- Fat: 15g
- Saturated Fat: 8g
- Sugar: 15g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
You can easily make it vegan! Simply use vegetable broth, substitute the milk or cream with an equal amount of full-fat canned coconut milk (which pairs beautifully with the corn), and use olive oil or a vegan butter substitute instead of the dairy butter.
Yes, you can. If using canned corn, be sure to drain it well. However, for the best, sweetest flavor, fresh or frozen corn is highly recommended.
As the original recipe notes suggest, you can easily add a spicy kick. Add a pinch of cayenne pepper with the paprika, or sauté a finely diced jalapeño along with the onion at the beginning of the cooking process.
Try More Recipes:
- Bobby Flay Butternut Squash Soup Recipe
- Bobby Flay French Onion Soup Recipe
- Bobby Flay Chicken Soup Recipe
Bobby Flay Corn Soup Recipe
Description
A simple, velvety, and sweet corn soup with a hint of smoky paprika, perfect for a comforting and healthy meal.
Ingredients
Instructions
- In a large pot, sauté the onion in olive oil until soft. Add the garlic and cook for 1 minute more.
- Add the potato, corn, broth, and seasonings.
- Bring to a boil, then cover, reduce heat, and simmer for about 20 minutes until the potatoes are very tender.
- Let the soup cool slightly, then carefully puree it with an immersion blender or in a traditional blender until completely smooth.
- Return the soup to the pot and stir in the milk or cream.
- Gently warm the soup through (do not boil), taste, and adjust seasonings as needed. Serve hot.
Notes
- The Corn Cob Trick: For the most intense corn flavor, if you’re using fresh corn, simmer the bare cobs in the broth and then remove them before you blend the soup.
- Be Safe Blending: Be very careful when blending the hot liquid; an immersion blender is the safest option. If using a regular blender, work in batches and allow steam to escape.
- Don’t Boil the Cream: Do not let the soup come to a boil after you’ve added the milk or cream, as this can cause it to curdle or separate. Just heat it gently until it’s warm enough to serve.
