This recipe for popcorn soup features a creamy corn and potato chowder topped with freshly popped popcorn. You’ll never want to top your soup with crackers again!
Popcorn Soup
This recipe for popcorn soup features a creamy corn and potato chowder topped with freshly popped popcorn. You'll never want to top your soup with crackers again!
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 cup chopped celery
- 2 garlic cloves minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried thyme
- 4 cups reduced-sodium vegetable broth
- 10 ounces frozen corn
- 15 ounces diced potatoes drained
- 1/2 cup heavy whipping cream
- 1 cup shredded cheddar cheese
- 1-1/2 cups popped popcorn
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Add onion, carrot and celery; cook until onion is golden and vegetables are tender, 5-6 minutes. Add garlic; cook until fragrant, 30-60 seconds. Stir in salt, pepper and thyme.
- Add vegetable broth, corn and potatoes. Bring to a boil; reduce heat to low. Cover; simmer 15 minutes.
- Working in batches, carefully transfer soup to a blender; puree until smooth. Pour soup through a fine-mesh sieve; use a spoon to push it through. Place the strained soup back in the Dutch oven. Stir in heavy cream and shredded cheese. Simmer over low heat for 2-3 minutes or until cheese is completely melted, stirring occasionally.
- Ladle soup into individual serving bowls. Garnish each bowl with 1/4 cup popped popcorn.
