Hearty Warming Corn Soup

For the corn soup recipe, first peel and finely chop the onion and garlic. If you like it a bit spicy, like me, you can also add a small piece of red chili.

Heat the olive oil in a large pot and sauté the onions, garlic and possibly the chili. I always do it over medium heat so that the onions caramelize properly already and later give the soup a pleasant sweetness.

Add the corn and sauté briefly. I have made this recipe with both fresh and frozen corn, both work very well as long as the corn is well drained.

Add the chicken or vegetable broth and bring to a boil. I prefer chicken broth because it makes the soup even richer, but vegetable broth is a great vegetarian option.

Simmer the soup on low for about 20 minutes. You'll know it's ready when the corn has softened.

Puree the corn soup with a hand blender or in a blender until the soup is creamy. It should now have a nice yellow color and a creamy consistency.

Season with salt and pepper and add more broth if needed if the soup is too thick.

Pour the corn soup into bowls, garnish with a dollop of cream and freshly chopped herbs and serve hot. Enjoy your meal!