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Rosemary Corn Soup

 Rosemary Corn Soup
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
8 ServingsPrep: 30 min. Cook: 30 min. + cooling


  • 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


  • 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:

2 of 2

Rosemary Corn Soup (continued)

Directions (continued)

  • 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.