- 2 tbsp butter
- 1/2 cup finely chopped onion
- 1/4 cup finely diced carrots
- 1/4 cup finely chopped celery
- 1/2 tsp dried thyme
- pinch of red pepper flakes or cayenne pepper
- 1 1/2 tbsp rice flour (or all purpose flour)
- 2 1/2 cups chicken broth (or vegetable broth)
- 2 cup plus 1 corn (canned or frozen)
- salt & pepper to taste
- 1/2 cup heavy cream (see notes)
- 2 tbsp chopped chives for garnish
- In a skillet, melt the butter then add the chopped onion, carrots, celery, thyme and red pepper flakes, then saute until soft.
- Once the vegetables are soft, stir in the rice flour and cook for about 1 minute.
- Then add the chicken broth and 2 cups of the corn, then simmer until the mixture thickens, about 6 minutes.
- Then take the soup and put it into a food processor and puree the soup. The more powerful your blender, the more creamy your soup is.
- Once the soup has been pureed, return it to the pan, then add the remaining 1 cup of corn, plus the 1/2 cup of heavy cream.
- Simmer until the soup has warmed all the way through.
- Salt & pepper to taste.
- Serve with the chopped chives or green onion for garnish.
If you want to cut back on calories, this soup is great without the addition of the heavy cream.
This soup is completely gluten free if you use rice flour instead of all purpose flour.
And it also makes a great vegetarian meal if you use vegetable broth instead of chicken broth.