Creamy Corn and Green Onion Soup: A Delicious Twist on a Classic
A Flavorful Alternative to Lima Beans
Are you tired of the same old lima bean-based soups? Look no further! This creamy corn and green onion soup is a game-changer. With its rich, velvety texture and subtle sweetness, it’s a perfect substitute for those bland, starchy legumes.
The Magic of Green Onions
The secret to this soup’s unique flavor lies in the generous use of green onions. Trimmed to 50% green and 50% white tops, they add a subtle, oniony sweetness reminiscent of vichyssoise – but at a fraction of the cost!
Easy to Make, Easy to Enjoy
This recipe yields 5-6 cups of goodness, making it perfect for a quick weeknight dinner or a comforting weekend lunch. With a total cooking time of just 75 minutes and only 15 minutes of active prep, you can indulge in this creamy delight without breaking a sweat.
The Recipe
Ingredients:
- 1 lb. frozen corn, or equivalent fresh kernels
- 1 can (16 oz.) creamed corn
- 1 lb. frozen lima beans (optional)
- 1 qt. chicken stock
- 1 medium onion, diced
- 2 bunches green onions (trimmed to 50% green, 50% white tops and diced)
- 1 lemon
- 1 medium russet potato, finely diced
- 1 poblano or Anaheim chile, roasted, deskinned, deseeded
Instructions:
- Sweat the Onion: In a large pot, cook the diced onion until translucent.
- Add the Base: Add the creamed corn, chicken stock, lima beans (if using), and potato. Simmer for 30 minutes.
- Bring in the Flavor: Add the green onions, frozen corn, and chile. Simmer for an additional 15 minutes. If too thick, add water.
- Blend to Perfection: Use a stick blender or transfer the soup to a stand-up blender, then return it to the pot.
- Finishing Touches: Zest the lemon into the soup, then juice and strain it before adding it to the pot. Season with ground black pepper and salt to taste. Simmer for 15 minutes.
Enjoy your delicious, lima bean-free creamy corn and green onion soup!
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