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Coles

Filled with delicious comforting flavours this soup is a classic for a reason.. it's too good.

  • Serves6
  • Cook time35 minutes
  • Prep time15 minutes, (+ cooling time)
Creamy corn soup

Ingredients

  • 6 corn cobs, husks and silks removed
  • 2 tsp olive oil
  • 1 brown onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 leek, pale section only, thickly sliced
  • 2 garlic cloves, crushed
  • 2 Red Royale potatoes, peeled, coarsely chopped
  • 4 cups (1L) chicken or vegetable stock
  • ½ cup (125ml) light cream
  • 2 bacon rashers, finely chopped
  • Light cream, extra, to drizzle
  • Finely chopped chives, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Use a sharp knife to cut down the side of each corn cob to remove the kernels. Reserve the corn cobs.
  2. Step 2

    Heat the oil in a large saucepan over medium heat. Add the onion, celery, leek and garlic. Cook, stirring, for 5 mins or until the onion softens. Add the corn kernels, reserved corn cobs, potato, stock and 2 cups (500ml) water. Bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 30 mins or until the potato is tender. Set aside to cool slightly.
  3. Step 3

    Use tongs to remove and discard the corn cobs. Carefully use a stick blender to blend mixture until smooth. Season. Add the cream and stir to combine.
  4. Step 4

    Meanwhile, cook the bacon, stirring, in a frying pan over medium-high heat for 2 mins or until the bacon is crisp. Transfer to a plate lined with paper towel.
  5. Step 5

    Divide the soup among serving bowls. Drizzle with extra cream and sprinkle with bacon and chives.

Creamy corn soup

Creamy corn soup
  • Serves6
  • Cook time35 minutes
  • Prep time15 minutes, (+ cooling time)
Ingredients
  • 6 corn cobs, husks and silks removed
  • 2 tsp olive oil
  • 1 brown onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 leek, pale section only, thickly sliced
  • 2 garlic cloves, crushed
  • 2 Red Royale potatoes, peeled, coarsely chopped
  • 4 cups (1L) chicken or vegetable stock
  • ½ cup (125ml) light cream
  • 2 bacon rashers, finely chopped
  • Light cream, extra, to drizzle
  • Finely chopped chives, to serve
    Description

    Filled with delicious comforting flavours this soup is a classic for a reason.. it's too good.

    Method
    1. Step 1

      Use a sharp knife to cut down the side of each corn cob to remove the kernels. Reserve the corn cobs.
    2. Step 2

      Heat the oil in a large saucepan over medium heat. Add the onion, celery, leek and garlic. Cook, stirring, for 5 mins or until the onion softens. Add the corn kernels, reserved corn cobs, potato, stock and 2 cups (500ml) water. Bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 30 mins or until the potato is tender. Set aside to cool slightly.
    3. Step 3

      Use tongs to remove and discard the corn cobs. Carefully use a stick blender to blend mixture until smooth. Season. Add the cream and stir to combine.
    4. Step 4

      Meanwhile, cook the bacon, stirring, in a frying pan over medium-high heat for 2 mins or until the bacon is crisp. Transfer to a plate lined with paper towel.
    5. Step 5

      Divide the soup among serving bowls. Drizzle with extra cream and sprinkle with bacon and chives.