Description
This thick, velvet-textured soup combines sweet corn kernels, tender russet potatoes, and savory veggies in a rich chicken broth. Enhanced with a velvety roux and heavy cream, it’s perfect as a hearty dinner or starter.
Ingredients
1/2 medium onion, chopped small (yellow or white)
3 sticks celery, chopped small
2 medium carrots, peeled and finely diced
2 cloves garlic, freshly minced
1/4 cup all-purpose flour
2 tablespoons butter
4 cups chicken broth (low sodium preferred)
1 cup heavy cream
4 cups corn (frozen, canned drained, or fresh)
2 medium russet potatoes, peeled and diced into 1/2-inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
4 strips uncured beef (optional; substitute per note)
Instructions
Sauté onions, celery, and carrots in butter until softened.
Add garlic and cook for 1 minute.
Sprinkle flour to form a roux, stirring constantly.
Add chicken broth and bring to a boil.
Stir in potatoes, corn, and beef (if using). Simmer until tender.
Reduce heat, stir in heavy cream.
Season with salt and pepper. Adjust thickness with additional flour if needed.
Notes
Substitute beef with smoked paprika for a vegetarian option.
Use fresh corn for a crisper texture if in season.
Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Stovetop
- Cuisine: American