Creamy Corn Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Creamy Corn Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Creamy Corn Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/2 onion, chopped
• 1 clove garlic, minced
• 1/4 cup chopped fresh parsley
• 1 tablespoon margarine
• 3 tablespoons all-purpose flour
• 2 1/2 cups milk
• 1 cup chicken broth
• 2 (12 ounce) cans whole kernel
• corn
• 2 1/2 tablespoons cream cheese
• 1 teaspoon garlic salt
• 1 teaspoon ground black pepper
• ground cayenne pepper to taste

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine

Step 2: Technique & Execution

Saute for about 5 minutes, or until onions are tender

Step 3: Technique & Execution

Add the flour, stirring well, to make a pasty mixture

Step 4: Technique & Execution

Whisk in the milk and the broth

Step 5: Technique & Execution

Add the corn and the cream cheese and allow to heat through

Step 6: Technique & Execution

Add the garlic salt, black pepper and cayenne pepper to taste