Someone asked me recently what kind of food I usually cook. It got me thinking about my recipes and my dinners. I realized it’s not easy to categorize since I do bake a lot and it’s not simple, I do make fancy dishes from time to time too. But most of the time, it’s quick and simple and healthy (ish!). I am definitely not a health fanatic, but I try to make healthy (big ish) choices where I can.
A lot of my recipes are simple and don’t require tons of spices or ingredients. I love complex flavours, but I often find that simple is just as good if not better!
I reduced the amount of salt I use in my diet quite significantly a few years back. In fact, it got to the point where I could not eat out since everything was too salty. Since then I brought back more salt into my dishes, but I still find that there is enough natural sodium in protein and produce that I don’t need to add spices and I let the flavour of the ingredients speak on their own.
So, this delicious and easy Corn Soup is one of those kinds of recipes: simple yet flavourful. I used really good frozen corn for convenience and the flavour was outstanding! Wonderfully corny (ha!), sweet, creamy and fresh! I served the soup with some really crisp bacon (because everything is better with bacon), fresh cilantro and toasted rye bread – It was a perfect summer soup, but it would also be amazing during cold winter months.
Easy Corn Soup
This recipe makes a lot of soup!
Potatoes, peeled – 1 pound
Chicken or vegetable stock – 2 litres (or more if you’d like a thinner soup)
Frozen or fresh corn – 5 cups
Heavy cream – 1/2 cup (optional)
Salt, pepper to taste
- Roughly chop the potatoes, add them to a large pot, pour stock over them and bring to boil.
- Boil for about 10-15 minutes until potatoes start to get soft.
- Add corn and simmer for another 5-10 minutes until potatoes and corn are fully cooked.
- Either add the soup to your blender to blend or use immersion blender to blend the soup to a smooth consistency.
- Add cream, if using, and let simmer for another 5-7 minutes.
- Add spices.
- Serve with bacon, fresh herbs or greek yogurt.
Note: using vegetable stock and omitting heavy cream will make this soup Vegan.