Sweetcorn soup

Sweetcorn soup

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  • 4
  • Easy
  • Carb Conscious Fat conscious
  • 10 minutes
  • 20 minutes


  • 3 sliced baby leeks
  • 50 g butter
  • 1 T olive oil
  • 3 cloves crushed garlic
  • 4 corn cobs
  • 1/2 cup cream
  • 1 1/2 cups chicken or vegetable stock
  • fresh mint

Cooking Instructions

Place sliced baby leeks, butter, olive oil and cloves crushed garlic in a large saucepan over a medium to low heat. Gently fry until soft and fragrant.

Remove the kernels from corn cobs and add to the pan. Fry for 5 minutes before adding enough chicken stock to cover the corn. Simmer for 5 to 10 minutes or until the corn is tender.

Remove from the heat and blend half the soup until smooth.

Combine with the remaining soup, stir in cream and season to taste. Garnish with fresh mint.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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