Hamdi Saidani Bobby Flay’s Corn Soup is made of corn kernels, onion, garlic, potato, broth, milk or cream, salt, pepper, and paprika. It serves 6 and takes about 40 minutes to prepare and cook. Garnish with fresh parsley or chives.
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💛 Why You’ll Love This Corn Soup Recipe:
- Rich, Sweet Flavor: The natural sweetness of corn shines through, creating a rich and comforting soup that’s both savory and sweet.
- Creamy Texture: Blending the soup with milk or cream results in a smooth, velvety texture that’s incredibly satisfying and perfect for any season.
- Simple Ingredients: Made with basic, easily accessible ingredients like corn, potatoes, onions, and garlic, this recipe is straightforward and budget-friendly.
- Quick and Easy: With a total preparation and cooking time of about 40 minutes, this corn soup is a quick option for a delicious homemade meal.
- Healthy Fats: The use of olive oil and optional butter adds healthy fats, contributing to a well-rounded and nourishing meal.
❓ What Is Bobby Flay’s Corn Soup Recipe?
Bobby Flay’s Corn Soup is a creamy blend of corn kernels, onion, garlic, potato, broth, milk or cream, salt, pepper, and paprika garnish with fresh parsley.
🌽 Bobby Flay Corn Soup Ingredients
- 4 cups fresh or frozen corn kernels
- 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 cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 2 tablespoons chopped fresh parsley or chives (optional, for garnish)
- 1 tablespoon butter (optional, for added richness)
🥣 How To Make Bobby Flay Corn Soup
- If using fresh corn, cut the kernels off the cobs. You can also use frozen corn; just thaw it before using.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the diced potato and corn kernels to the pot. Stir to combine with the onions and garlic.
- Pour in the vegetable or chicken broth. Add salt, black pepper, and paprika (if using).
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the potatoes are tender.
- Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
- Alternatively, transfer the soup in batches to a regular blender and blend until smooth. Be cautious with hot liquids in the blender.
- Return the blended soup to the pot if using a regular blender. Stir in the milk or cream and butter (if using). Heat the soup over low heat until warmed through, but do not let it boil.
- Taste the soup and adjust the seasoning if necessary, adding more salt, pepper, or paprika to taste.
- Ladle the soup into bowls. Garnish with chopped fresh parsley or chives if desired.
💭 Recipe Tips
- Add Protein: For a heartier soup, add cooked chicken, bacon, or tofu.
- Spice It Up: Add a pinch of cayenne pepper or diced jalapeños for a spicy kick.
- Thicker Soup: For a thicker consistency, use an extra potato or reduce the amount of broth.
- Corn Cob Broth: If using fresh corn, simmer the corn cobs in the broth for extra flavor before adding the corn kernels.
🥪 What To Serve With Corn Soup?
Serve corn soup with crusty bread, garlic bread, or cornbread for dipping pair it with a fresh green salad, a side of grilled vegetables, or a light sandwich for a complete and balanced meal.
🎚 How To Store Leftovers Corn Soup?
- Refrigerator: Place leftovers corn soup in an airtight container and store in the refrigerator for up to 3 days.
- Freezer: Transfer leftovers corn soup to a freezer-safe container or heavy-duty freezer bags label and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
🥵 How To Reheat Leftovers Corn Soup?
- On The Stovetop: Pour leftover corn soup into a pot and heat over medium heat stirring occasionally until warmed through about 5-10 minutes.
- Microwave: Transfer leftover corn soup to a microwave-safe bowl cover it and microwave on medium power for 2-3 minutes stirring halfway through until hot.
FAQs
How do I thicken Corn Soup?
Corn Soup can be thickened by blending a portion or all of the soup to create a creamy texture. You can also add a roux (a mixture of flour and butter) or use a cornstarch slurry to thicken the soup.
Is Corn Soup healthy?
Corn Soup can be a healthy option, especially when made with minimal added fats and plenty of vegetables. Corn provides fiber, vitamins, and minerals, making it a nutritious choice.
Can I make Corn Soup in a slow cooker?
Yes, you can make Corn Soup in a slow cooker. Add all the ingredients except for the milk or cream and cook on low for 6-8 hours or high for 3-4 hours. Add the milk or cream in the last 30 minutes of cooking.
How do I make Corn Soup spicy?
To make Corn Soup spicy, add ingredients like diced jalapeños, a pinch of cayenne pepper, or hot sauce to taste. You can add these spices during the cooking process or as a garnish.
Can I use canned corn for Corn Soup?
Yes, canned corn can be used if fresh or frozen corn is not available. Drain and rinse the canned corn before adding it to the soup.
How do I prevent Corn Soup from curdling?
To prevent curdling, do not let the soup boil after adding milk or cream. Heat gently and stir frequently. Adding a bit of starch (like cornstarch) can also help stabilize the soup.
Can I make Corn Soup in advance?
Yes, Corn Soup can be made in advance. Prepare the soup and store it in the refrigerator for up to 3 days or freeze for longer storage. Reheat before serving.
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Bobby Flay Corn Soup Nutrition Facts
Amount Per Serving
- Calories: 215
- Total Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 600mg
- Total Carbohydrates: 30g
- Dietary Fiber: 4g
- Sugars: 8g
- Protein: 6g
- Vitamin A: 10%
- Vitamin C: 15%
- Calcium: 6%
- Iron: 8%
Bobby Flay Corn Soup
Description
Bobby Flay’s Corn Soup is made of corn kernels, onion, garlic, potato, broth, milk or cream, salt, pepper, and paprika. It serves 6 and takes about 40 minutes to prepare and cook. Garnish with fresh parsley or chives.
Ingredients
Instructions
- If using fresh corn, cut the kernels off the cobs. You can also use frozen corn; just thaw it before using.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the diced potato and corn kernels to the pot. Stir to combine with the onions and garlic.
- Pour in the vegetable or chicken broth. Add salt, black pepper, and paprika (if using).
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the potatoes are tender.
- Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
- Alternatively, transfer the soup in batches to a regular blender and blend until smooth. Be cautious with hot liquids in the blender.
- Return the blended soup to the pot if using a regular blender. Stir in the milk or cream and butter (if using). Heat the soup over low heat until warmed through, but do not let it boil.
- Taste the soup and adjust the seasoning if necessary, adding more salt, pepper, or paprika to taste.
- Ladle the soup into bowls. Garnish with chopped fresh parsley or chives if desired.