Foodistini Rezept Maiscremesuppe
Savoury Recipe

Creamy Corn Potato Soup

Especially, when it is cold and looking a lot like winter outside, I am thankful if I can eat something warm like a soup in the evening. Normally my one warm meal of the day will be lunch. Since my childhood dinner has mostly been a cold supper. That meant a bread (most of the time homemade from my mom), some cheese and vegetables. And during my time at college I kept this routine in my own apartment, thanks to the universities mensa. But this winter when I come home with cold hands and a hungry stomach, I am happy if I can enjoy a hot soup in the evening. I like to cook a big pot once I am at it and freeze a few portions for later. And then, on days like today, with snow outside and it being cold and foggy, I get to warm my hands on a hot soup like this.

Foodistini Masicremesuppe Rezept


Recipe – Creamy Corn Potato Soup

Amount: 4 portions; time: 30 minutes



  • 300 g potatoes
  • 800 ml vegetable broth
  • 200 ml heavy cream
  • about 400 g corn kernels, separated
  • salt, pepper, nutmeg, 1/2 tsp curcuma
  • 2 green onions


Recipe – Creamy Corn Potato Soup


Peel the 300 g potatoes, cut them into small pieces and add them to a pot.

Add 800 ml vegetable broth, 200 ml heavy cream and about 200 g of the corn. Bring to a boil and let cook covered with a lid for 15 minutes.

Puree the soup to a very fine and creamy consistency.

Season to your taste with salt, pepper and ground nutmeg. Add 1/2 tsp of curcuma powder for a prettier color.

Add the remaining corn kernels to the soup and let cook for 2 minutes uncovered.

Meanwhile cut the green onions into rings and garnish the soup with them.

Like I said, I like to freeze a few portions for later. If you want to rewarm the soup it is better, if you only add the green onions after the soup is hot again, as they might otherwise not look very appetizing anymore.

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