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

Rosemary Corn Soup Recipe

Publisher Photo
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

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.

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

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.

Reviews for Rosemary Corn Soup

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 1, 2014

"A delicious, delicate-tasting soup."

MY REVIEW
Reviewed Feb. 21, 2014

"Excellent flavour, make this often, freezes well"

MY REVIEW
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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