AuthorvongrippenCategorySoupDifficultyBeginner

Yields2 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 1 yellow onion
 4 garlic clove
 1 scallion
 8 oz corn
 1 cup milk
 1 ½ cups vegetable stock
 1.50 tbsp cream cheese
 1 cup shredded cheddar
 2 tbsp butter
 2 tbsp flour

1

Halve, peel, and dice onion. Thinly slice scallions, keeping the whites separate from the greens. Finely chop garlic. Drain corn.

2

Melt butter in a large pot over medium-high heat. Add onion and scallion whites. Season with salt and pepper. Cook, stirring, until softened and lightly browned (4-5 minutes). Add the garlic, cook until fragrant (30 seconds).

3

Add flour, stir until lightly browned (1-2 minutes). Slowly stir in milk in small amounts until completely incorporated. Add vegetable stock. Season with salt and pepper. Bring to a boil and cook, stirring occasionally, until thickened (6-10 minutes).

4

Once the soup has thickened, stir in cream cheese and corn. Season with salt and pepper. Reduce heat to low and stir in cheddar until melted. Season to taste with salt and pepper.

5

Divide soup between bowls. Top with scallion greens, sour cream, and hot sauce. Serve with toasted garlic bread.

Ingredients

 1 yellow onion
 4 garlic clove
 1 scallion
 8 oz corn
 1 cup milk
 1 ½ cups vegetable stock
 1.50 tbsp cream cheese
 1 cup shredded cheddar
 2 tbsp butter
 2 tbsp flour

Directions

1

Halve, peel, and dice onion. Thinly slice scallions, keeping the whites separate from the greens. Finely chop garlic. Drain corn.

2

Melt butter in a large pot over medium-high heat. Add onion and scallion whites. Season with salt and pepper. Cook, stirring, until softened and lightly browned (4-5 minutes). Add the garlic, cook until fragrant (30 seconds).

3

Add flour, stir until lightly browned (1-2 minutes). Slowly stir in milk in small amounts until completely incorporated. Add vegetable stock. Season with salt and pepper. Bring to a boil and cook, stirring occasionally, until thickened (6-10 minutes).

4

Once the soup has thickened, stir in cream cheese and corn. Season with salt and pepper. Reduce heat to low and stir in cheddar until melted. Season to taste with salt and pepper.

5

Divide soup between bowls. Top with scallion greens, sour cream, and hot sauce. Serve with toasted garlic bread.

Cheesy Corn Bisque