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Rosemary Corn Soup Recipe

Rosemary Corn Soup Recipe photo by Taste of Home

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When our granddaughter Kim hosted the family Thanksgiving dinner at her home for the first time, she served a five-course meal, much to our surprise! For the first course, she ladled up steaming bowls of this rich creamy soup. It was absolutely delicious. -Thelma Reid, Guthrie, Oklahoma

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Rosemary Corn Soup Recipe

Prep: 30 min. Cook: 30 min. + cooling

Yield: 8 Servings

30 30 60

Ingredients

2 cups chopped onions
1/2 cup diced carrot
1/2 cup diced celery
3 tablespoons butter, divided
7-1/2 cups fresh or frozen corn, divided
6 cups chicken broth
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
1 medium sweet red pepper, chopped
1 cup half-and-half cream
Salt and pepper to taste

Directions

In a large saucepan, saute onions, carrot and celery in 2 tablespoons butter until tender. Add 3-1/2 cups corn, broth, rosemary, garlic and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
Cool; process in batches in a blender or food processor until pureed. Return to the pan.
In a small skillet, saute red pepper in remaining butter until tender. Add to corn mixture. Stir in cream and remaining corn; heat through, stirring occasionally. Season with salt and pepper. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 239 calories, 10 g fat (5 g saturated fat), 26 mg cholesterol, 789 mg sodium, 35 g carbohydrate, 5 g fiber, 8 g protein.

Originally published as Rosemary Corn Soup in Taste of Home April/May 2002, p39

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Rosemary Corn Soup

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(1-1) of 1 reviews

Reviewed on May. 02, 2010 by Louise.Hooper

This recipe is an autumn favourite of mine. I like to mix white and yellow fresh corn depending on what's in the supermarket. If time is an issue though the frozen kernels work just as well.