Ingredients
- 3 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 4 cups diced leeks
- 4 cups diced yellow onion
- 2 tablespoons refrigerated garlic paste (from tube)
- 1 tablespoon kosher salt
- 4 cups frozen petite corn, thawed and drained
- 4 cups vegetable stock
- 1 cup heavy cream
- Minced chives
- Sour cream
- Sriracha or chili oil
Chef notes
I love corn, and I can't stand to wait until summertime to have it. Thankfully, this recipe works so well with frozen corn that I can pretend it is summertime all year round.
Technique tip: If you don't have a handheld blender, you can use a regular blender. Just be sure not to overfill the blender pitcher and work in small batches.
Swap option: Try different garnishes like crispy pancetta, crumbled bacon, or try using this soup as a sauce over penne and shredded roasted chicken.
Preparation
1.Heat the oil and butter in a Dutch oven or large heavy-bottomed pot over medium-low. Add the leeks, onion, garlic and salt, and cook until the vegetables are tender, about 20 minutes, stirring once or twice.
2.Add the corn, vegetable stock and cream, and simmer for about 20 minutes, stirring once or twice. Do not let the soup come up to a boil.
3.Using a handheld immersion blender, process the vegetable mixture in the pot until smooth. Sprinkle the soup with chives and serve with a dollop of sour cream and a drizzle of chili oil or Sriracha.
