Low Sodium Cream of Corn Soup

Indulge in a bowl of velvety, Low Sodium Cream of Corn Soup that highlights the natural sweetness of fresh corn while keeping the salt content to a minimum. This wholesome recipe uses unsalted butter, low sodium chicken or vegetable broth, and aromatic ingredients like garlic, onion, and thyme to build layers of comforting flavors without overwhelming your palate. The soup is partially blended to create a silky, creamy texture while leaving bits of corn for a satisfying bite. A touch of heavy cream and a cornstarch slurry add richness and thickness, ensuring each spoonful is decadently smooth. Perfect as a light lunch or a cozy dinner starter, this heartwarming soup is garnished with fresh parsley for a pop of color and freshness. Ideal for anyone seeking low-sodium recipes without sacrificing flavor, this dish is both healthy and irresistibly delicious.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 cups fresh corn kernels (about 4 ears)
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 cloves garlic cloves, minced
• 3 cups low sodium chicken or vegetable broth
• 1 cup heavy cream
• 0.5 teaspoon black pepper, freshly ground
• 1 teaspoon fresh thyme leaves
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

1. Melt the unsalted butter in a large pot over medium heat.

Step 2

2. Add the chopped onion and minced garlic, and sauté for about 3-5 minutes, until the onion is translucent and fragrant.

Step 3

3. Add the fresh corn kernels to the pot and cook for another 5 minutes, stirring occasionally.

Step 4

4. Pour in the low sodium chicken or vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 15 minutes.

Step 5

5. Using an immersion blender, partially blend the soup to achieve your desired creaminess, leaving some corn kernels whole for texture.

Step 6

6. Stir in the heavy cream, black pepper, and thyme leaves.

Step 7

7. In a small bowl, mix the cornstarch with water to create a slurry. Add the slurry to the soup and stir well.

Step 8

8. Continue to cook the soup over low heat for another 5 minutes, allowing it to thicken slightly.

Step 9

9. Taste and adjust seasoning if necessary, keeping in mind the low sodium requirement.

Step 10

10. Serve hot, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(1630.8g)

Amount per serving	% Daily Value*
Calories	1571.2

Total Fat 110.5g	0%
Saturated Fat 62.8g	0%
Polyunsaturated Fat 0g
Cholesterol 302mg	0%
Sodium 538.8mg	0%
Total Carbohydrate 119.9g	0%
Dietary Fiber 17.2g	0%
Total Sugars 24.0g
Protein 19.6g	0%

Vitamin D 0IU	0%
Calcium 108.2mg	0%
Iron 4.3mg	0%
Potassium 1548.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.1%

Protein: 5.0%

Carbs: 30.9%