Corn soup

Ingredients

• 30 ml (2 tablespoons)vegetable oil
• ½ largewhite onion, chopped
• 3 clovesgarlic, chopped
• 1.42 litres (6 cups)chicken stock or low-sodium vegetable stock
• 1 largepotato, peeled and cut into chunks
• 822 g, drained (or 3¼ cups fresh sweetcorn)sweetcorn
• 7.5 ml (1½ teaspoons), or more or less depending on the saltiness of the stocksalt
• 7.5 ml (1½ teaspoons)ground black pepper
• 120 ml (½ cup)Greek yoghurt or low-fat cream
• 2, cooked and cut into pieces (optional)calabresa sausages
• 60 ml (4 tablespoons), choppedspring onions

Instructions

1. 1

   Soften the aromatics

   Warm a medium saucepan over a medium heat and add the oil. Cook the onion for about 4 minutes, stirring occasionally, then add the garlic and cook for about 1 minute, stirring now and then.

2. 2

   Add the stock

   Stir in the stock and raise the heat to medium-high. Add the potato, 2¼ cups of the sweetcorn, the salt and the black pepper.

3. 3

   Cook and blend

   Simmer for about 12 minutes, or until the potato is tender. Blend the soup with the yoghurt or cream in a blender or food processor until creamy, then adjust the seasoning if needed.

4. 4

   Finish and serve

   Stir in the remaining cup of sweetcorn and serve the soup hot. Top with pieces of cooked calabresa sausage, if using, and chopped fresh spring onions.

What is Brazilian corn soup?

Corn soup is a familiar comfort-food style found in many places, and this version draws on simple ingredients used in Brazilian home cooking. Sweetcorn and potato give it body, while stock and yoghurt or cream make a smooth, savoury base.

The method blends most of the corn but keeps some whole for contrast. Optional calabresa sausage adds a smoky, savoury topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 272 calories, 10g protein, 41g carbs, 10g fat.

The potato and sweetcorn provide most of the carbohydrates, while the oil and yoghurt or cream contribute much of the fat; the stock, yoghurt and optional sausage contribute protein. Pair a bowl with a green salad or extra non-starchy vegetables for a more balanced plate.

Choose the corn and stock

Tinned corn: Drain it well before measuring the kernels for the soup. The recipe also allows fresh corn, which brings a slightly firmer bite.

Stock: Chicken stock gives a savoury base, while low-sodium vegetable stock makes the soup vegetarian and easier to season to taste.

Build flavour before simmering

Onion: Give the chopped onion about 4 minutes in the oil, stirring occasionally, so it softens before the liquid goes in.

Garlic: Add it after the onion and cook for about 1 minute. Adding it later helps it flavour the oil without leaving it to cook for the full onion-softening time.

Blend for a creamy texture

Potato: Simmer the chunks until they are tender enough to blend smoothly; the recipe gives about 12 minutes as a guide.

Yoghurt or cream: Blend it with the soup to create a creamy finish. Take care when blending hot liquid and follow your blender's instructions.

Keep some kernels whole

Blended corn: Most of the kernels go into the pot before simmering and are blended with the potato and stock.

Final kernels: Stir the remaining cup in at the end, as directed, for a little texture in each bowl.

Serve it with toppings

Calabresa: Add the cooked sausage pieces on top for a smoky, hearty finish; they are optional.

Spring onions: Scatter them over the hot soup just before serving for a fresh, savoury garnish. A slice of crusty bread also makes a useful accompaniment.

Recipe notes & tips

• Drain tinned sweetcorn thoroughly so it does not dilute the soup.
• Cut the potato into similarly sized chunks so it cooks evenly.
• Taste the soup before adding extra salt, especially if your stock is already salty.
• Blend carefully, working in batches if your appliance is not designed for hot liquids.
• Keep the sausage as a topping so the soup can be served with or without it.

Variations

• Make it vegan: Use vegetable stock and a suitable dairy-free yoghurt or cream alternative.
• Use fresh corn: Replace the tinned corn with the stated quantity of fresh kernels.
• Add calabresa: Top each bowl with pieces of cooked sausage for a smoky finish.
• Choose cream: Use low-fat cream instead of Greek yoghurt for a different creamy flavour.
• Adjust the texture: Blend for longer for a smoother soup, while keeping the reserved kernels whole.

Common mistakes to avoid

• Adding garlic too early: Cook the onion first, then add garlic for about 1 minute so it does not spend too long in the pan.
• Leaving the potato firm: Simmer until the potato is tender before blending, or the soup may not turn creamy.
• Over-seasoning: Check the stock's saltiness and taste before adding more salt.
• Blending a full hot jug: Follow your blender's hot-liquid guidance and blend in batches if needed.
• Blending all the corn: Reserve the final cup to add after blending for the texture described in the method.

How to store

Refrigerate leftover soup in a covered container and use within 3 days. Reheat gently in a saucepan, stirring until piping hot; add a splash of stock or water if it has thickened. Add fresh spring onions and sausage toppings when serving.

Frequently asked questions