Milk corn soup with potatoes
4 servings
35 minutes
Creamy corn soup with potatoes is a cozy, warming dish of American cuisine that combines the sweetness of fresh corn with a delicate creamy texture. Such soups are especially popular in the southern states where corn holds an important place in culinary traditions. The rich flavor is achieved through the combination of potatoes, butter, and vegetable oil, while the richness comes from a flavorful broth. Light airiness comes from whipped eggs and milk adds softness to the taste. This soup is perfect for cool evenings, providing warmth and richness, especially when paired with fresh green onions. It can be a standalone dish or part of a hearty lunch, pairing wonderfully with crispy toasts or fragrant rolls.
1
Remove the leaves and fine hairs from the corn cobs, cut each cob in half, and slice the kernels off with a sharp knife. Peel the potatoes and cut them into cubes.
- Corn cobs: 4 pieces
- Potato: 3 pieces
2
In a small saucepan, heat vegetable and butter and sauté the potatoes in this mixture (do not fry until crispy, but aim for a strong potato aroma), then pour in the broth and bring to a boil (it's better to prepare the broth in advance with bay leaves, herbs, onion, and black pepper; the more aromatic the broth, the better). Add corn kernels to the pot and cook together with the potatoes until the potatoes are completely soft.
- Butter: 10 g
- Vegetable oil: 20 ml
- Potato: 3 pieces
- Chicken broth: 1.5 l
- Corn cobs: 4 pieces
3
Use an immersion blender to blend the contents of the pot, ensuring the soup's texture remains uneven. Add spices and salt. In a bowl, whisk an egg with a fork, then slowly pour it into the soup while stirring in a thin stream. Then add milk and cook everything together for another 7-10 minutes.
- Spices: pinch
- Chicken egg: 1 piece
- Milk: 0.5 glass
4
Chop the green onion. Pour the soup into bowls and sprinkle each serving with greens.
- Green onions: 4 stems