Creamy Corn Soup is perfect for any time of the year. This soup is delicious and full of flavor as well as free from the TOP 8 most common allergens.
I am a huge soup lover and this Creamy Corn Soup does not disappoint! In fact if you love soup as much as I do you need to check out our other soup recipes!
For this Creamy Corn Soup I used Enjoy Life Food’s Gluten Free All Purpose Flour. It is more than just gluten-free.
It is free from the TOP 8 most common allergens. That means no: fish, shellfish, milk, eggs, soy, peanuts, tree nuts and wheat.
It is also made with ancient grains and has 5 grams of protein per serving. I used the flour to help thicken our creamy corn soup.
To me, Enjoy Life Foods, means FOOD FREEDOM. Food freedom means eating foods that you know are free from your allergens. Eating foods that are not only safe but delicious.
This recipe represents FOOD FREEDOM for my family. It tastes delicious and its made “free-from” by using Enjoy Life Foods Products. I am so thankful for those products!
For this soup recipe, I also used fresh corn. You are welcome to use frozen. Corn is in season here right now, so I took advantage!
Can’t blame me, right?
This creamy soup is actually a family favorite. In fact, you might have seen me post about it in my social media last week while on vacation. It is SO easy to make that you can make it on vacation!
If you don’t want to cook while on vacation and you are traveling by car, you can make it ahead and take it with you!
Whether you are sitting at home at your dinner table or eating at a vacation rental home, this creamy corn soup will warm your soul. I promise!
It is a wonder I can even make it through blogging all these recipes without being hungry all the time! Oh, wait. I am hungry now! Ha!
Since we are both hungry, I think it is time we get on with the recipe!
- 1 T oil
- 1½ c onion, diced
- 1 bell pepper, deseeded and diced
- 3 celery ribs, diced
- ½ diced carrot
- 3 c diced white potato, peeled
- 3 T gluten-free all purpose flour
- 1 t smoked paprika
- 3 c corn
- 3 c vegetable broth
- 2 c non-dairy milk
- 3 green onions, diced
- ½ c fresh parsley
- In a large pot over medium heat, warm the oil. Saute the onions, bell pepper, celery and carrots until soft.
- Add in diced potato. Then add in flour and paprika, stir to coat.
- Next add in corn, broth and milk. Bring to a boil and simmer for 20 minutes or until potatoes are soft.
- Transfer 3 cups of mixture to a blender to puree and make smooth. Return back to pot.
- Stir in green onions.
- Divide soup into bowls and top with parsley.
See how easy that is? I am telling you that this recipe is a winner in my book and I hope it will be in yours!
Now go and grab yourself a bowl and let’s DIG in!