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Rosemary Corn Soup Recipe
Rosemary Corn Soup Recipe photo by Taste of Home
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Rosemary Corn Soup Recipe

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4.5 6 6
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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
TOTAL TIME: Prep: 30 min. Cook: 30 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Cook: 30 min. + cooling
MAKES: 8 servings

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

Nutritional Facts

239 calories: 1 cup, 10g fat (5g saturated fat), 26mg cholesterol, 789mg sodium, 35g carbohydrate (14g sugars, 5g fiber), 8g protein .

Directions

  1. 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.
  2. Cool; process in batches in a blender or food processor until pureed. Return to the pan.
  3. 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.
Originally published as Rosemary Corn Soup in Taste of Home April/May 2002, p39


Reviews for Rosemary Corn Soup

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Twich
Reviewed Mar. 10, 2016

"Sorry, but this was a disappointment for my husband and me. I thought it would be wonderful and checked to make certain I had made it as written after my husband said it didn't do anything for him. I made it exactly as written and thought it didn't have much flavor; just tasted like cream corn. If I were to make it again I would double the rosemary as we couldn't taste it."

MY REVIEW
prettytalk
Reviewed Oct. 1, 2015

"My husband who hates soups had seconds and asked me to put this as a "go to"!"

MY REVIEW
lshaw@scsk12.org
Reviewed Jun. 10, 2015

"This is a "5"-er for our family! Tastes like it could have come from a restaurant! Certainly not a "30-Minute Meal", but well worth the efforts of the cook at home. I don't alter a thing, either, and I can't say that about too many recipes of mine! This is one of the few soups I am willing to make in the summer, due to the abundance of fresh corn."

MY REVIEW
cwbuff2
Reviewed Nov. 1, 2014

"A delicious, delicate-tasting soup."

MY REVIEW
Kasha
Reviewed Feb. 21, 2014

"Excellent flavour, make this often, freezes well"

MY REVIEW
Louise.Hooper
Reviewed May. 2, 2010

"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."

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