# Thick Sweetcorn Soup

Recipe by [Hana Novak](https://fridge.menu/en/u/hananovak)

A creamy, hearty sweetcorn soup finished with mushrooms, sweetcorn and a touch of lemon.

Servings: 4 · Prep 15 min · Cook 30 min · Soups

Contains: milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Thick Sweetcorn Soup](https://image.fridge.menu/adaptations/bq0wu4xj/3d6282d647b5dcec86df1b0b5600a408b1f420631a1711062dd87537225a3d1e.jpg)

## Ingredients

- 1 pcs [Onion](https://fridge.menu/en/i/onion) — finely chopped
- 2 clove [Garlic](https://fridge.menu/en/i/garlic) — finely chopped
- 1 pcs [Carrot](https://fridge.menu/en/i/carrot) — finely diced
- 400 g [Sweetcorn](https://fridge.menu/en/i/corn) — fresh or frozen kernels
- 300 g [Potato](https://fridge.menu/en/i/potato) — finely diced
- 0.5 pcs red chilli — finely chopped
- 100 ml [white wine](https://fridge.menu/en/i/white-wine)
- 1 l vegetable stock
- 100 ml [whipping cream](https://fridge.menu/en/i/whipping-cream)
- 1 pcs [Lemon](https://fridge.menu/en/i/lemon) — finely grated zest and a little juice
- 1 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — to taste, freshly ground
- 200 g [Mushrooms](https://fridge.menu/en/i/mushroom) — quartered
- 50 g [Sweetcorn](https://fridge.menu/en/i/corn)
- 3 pcs [Thyme](https://fridge.menu/en/i/thyme) — fresh sprigs
- 1 tbsp [Butter](https://fridge.menu/en/i/butter) — to taste
- [Salt](https://fridge.menu/en/i/salt) — to taste
- 50 ml [Parsley](https://fridge.menu/en/i/parsley) — finely chopped
- 0.5 pcs red chilli — finely chopped

## Steps

1. Fry the onion, garlic and carrot in the oil until the onion is soft.
2. Add the sweetcorn, potato and chilli, and stir for a few minutes over medium heat.
3. Pour in the white wine and let it reduce a little, then add the vegetable stock and bring to the boil.
4. Cover and simmer the soup for 12–15 minutes, or until the potato is soft.
5. Remove half the vegetables from the soup and transfer them to a blender along with the whipping cream.
6. Blend until smooth and creamy, then season with salt and pepper.
7. Return the blended soup to the pan, stir well, and season again with salt, pepper and a small splash of lemon juice.
8. Melt the butter in a frying pan, let it sizzle, then fry the mushrooms and sweetcorn.
9. Season with fresh thyme, salt and pepper.
10. Serve the soup with the butter-fried mushrooms and sweetcorn, sprinkle with parsley and a little chilli to taste.

## What was changed

We added vegetable stock vegetable stock as the soup's base liquid.

Published 2026-10-08

https://fridge.menu/en/r/corn-soup-bq0wu4xj

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