Complexity: Medium


  • 2 tbsps butter
  • 2 large onions, chopped
  • 2 cups corn kernels
  • 2 teaspoons of sugar
  • 2 cans of chicken broth
  • 1 cup water
  • 2 cups heavy whipping cream
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon all purpose seasonings
  • 1 pinch of cayenne pepper
  • ¼ cup chopped chives


  1. Melt butter in a medium soup pot, add onions and sauté until translucent. Stir in corn and sugar; continue to cook for about 6-7 minutes stirring occasionally.
  2. Stir in broth and water and allow to simmer for at least 20 minutes or until some of the liquid evaporates. Add in cream and stir and simmer for a further 5 minutes.
  3. Transfer corn mixture to a blender or a food processor in batches; process until smooth. Return to heat and season with salt, pepper, cayenne, all purpose seasonings and chives.
  4. Serve hot in small bowls …… you can garnish with a few extra chopped chives.

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