“Cream style corn gives a great twist to this creamy soup!”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter over medium high heat.
  2. Cook chopped onion and garlic until tender.
  3. Add chicken broth, carrots, potato, and celery and bring to a boil.
  4. Lower heat and let simmer until vegetables are cooked.
  5. Puree the mixture (*hint-- I like to leave a little bit of the veggies in the pot so that when I pour in the puree I will also have some nice chunks of carrots and potatoes).
  6. Add parsley, salt, pepper, sour cream, and corn and heat thoroughly.

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