30-Minute Sweetcorn Soup

30-Minute sweetcorn soup is a deliciously creamy and healthy budget soup. This quick and easy recipe uses frozen sweetcorn to reduce the cooking time.

Course Lunch

Cuisine International

Prep Time 15

Cook Time 15

Servings

Calories 325kcal

Author Neil

Equipment

Ingredients

1 tablespoon olive oil
1 onion diced
2 cloves garlic crushed
700 g bag frozen sweetcorn
750 ml chicken stock
200 ml skimmed milk
40 g low fat cream cheese
Freshly ground salt and pepper

Metric - US Customary

Instructions

Gently heat the olive oil in a large saucepan, add the onions and garlic and sauté for 4 to 5 minutes until the softened.
Add the bag of frozen sweetcorn then the chicken stock. Bring to the boil then turn down to simmer for about 5 minutes until the corn is softened.
Blitz the soup with a stick blender or in a blender until completely smooth.
Return the soup to the saucepan turn the heat on low, stir in the skimmed milk and cream cheese and keep stirring until blended and there are no lumps. Then remove from the heat.
Season to taste with salt and pepper.

Notes

I used a few defrosted sweetcorn kernels for decoration.

Nutrition