Creamy Corn Soup with Potatoes

Soups | American cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Creamy corn soup with potatoes

Ingredients

Corn Cobs - 4 pieces
Salad Potatoes - 3 pieces
Chicken Broth - 1 qt
Milk - 4 fl oz
Egg white - 1 piece
Scallions - 4 stalks
Spices - a pinch
Butter - 0.4 oz
Vegetable Oil - 0 fl oz

Step by Step guide

Step 1

Remove the husks and silk from the corn cobs, cut each cob in half, and use a sharp knife to slice off the kernels. Peel the potatoes and cut them into cubes.

Step 2

In a small saucepan, heat the vegetable and butter together and sauté the potatoes in this mixture (do not fry until crispy, but aim for a strong potato aroma), then pour in the broth and bring to a boil (it's best to prepare the broth in advance with bay leaves, herbs, onions, and black pepper; the more aromatic the broth, the better). Add the corn kernels to the pot and cook together with the potatoes until the potatoes are completely soft.

Step 3

Using an immersion blender, blend the contents of the pot so that the soup retains a chunky texture. Add spices and salt. In a bowl, whisk the egg with a fork and then, while stirring the soup, pour it into the liquid in a thin stream. Then add the milk and cook everything together for another 7–10 minutes.