Simple Buttery Popcorn Soup Recipe

There’s still a bit of chill in the air! This simple buttery popcorn soup recipe is a delicious, easy, and hearty soup perfect for these cold days. Made using either fresh, canned, or frozen corn and roasted buttery popcorn this easy soup is a great year-round soup. A delicious twist on a classic corn chowder soup, with addition of popcorn, leeks and aromatic truffle oil.

This vegetarian popcorn soup comes together less then 40minutes making it a cozy weeknight favourite!  Made this delicious buttery popcorn soup recipe on a whim, after having lots of left over popcorn and corn on the cob. After a few trail and errors and searching the internet for recipes (which lacked the popcorn flavour) finally made this recipe which is bursting with corn and popcorn flavour. Must say what a delicious discovery after following an instinct! It’s easy to make, loved by kids as well, freezer friendly and pairs perfectly with crusty bread.

This soup is everything a chowder should be – thick, creamy, hearty, flavourful, and simple. The intensely corn flavoured rich broth pairs perfectly with the roasted popcorn. Pure warmth in a bowl, with the right amount of kick and, of course, that quintessential popcorn flavour we all absolutely love.

Buttery Velvety Popcorn Soup Recipe

Here’s what you’ll need to make this delicious soup:

• Corn: Fresh, frozen, or canned corn can be used, making this chowder recipe great any time of year. Fresh corn the best for this soup as its the sweetest, and to get the intense corn flavour we need to simmer corn kernels and the stalks of the corn on the cob to extract all the delicious flavours.
• Potatoes: Russet or charlotte potato both work well
• Aromatics: Onion, garlic, parsley stems, celery, leeks, and green pepper.
• Broth: low-sodium vegetarian stock cube, water
• Buttery salty popcorn: for the quintessential flavour
• Butter and olive oil: to sauté the vegetables and for richness and flavour.
• Seasonings: salt, freshly ground pepper, paprika and bay leaves.
• Milk & Cream :  for added creaminess and velvety texture. To be honest, the soup turns out quite creamy on its own, without the cream. You can leave it out entirely, if you wish.

Quick Guide: How to Make Buttery Velvety Popcorn soup

Simple to put together, you’ll need a heavy bottom pot, and a high speed blender. The recipe calls for fresh corn, but thawed frozen corn kernels can be used when fresh is unavailable. Here’s how to make this recipe:

• First, sauté the onion, garlic, celery, leeks, parsley stems, green pepper, paprika and bay leaf. Stir in the corn kernels, potatoes, shaved corn on the cob stalks, stock cube and pour in the water.
• Second, bring to a simmer and cook on low until potatoes and corn are tender and cooked.
• Third, transfer the mixture to a blender and blend. Pour back into the soup pan.
• Next, to the soup pan, stir in the popcorn. It’s fun to watch the popcorn melt into the soup. Simmer for about 5 minutes. Then add it back to the blender along with the milk and blend until you get that perfect velvety texture. Strain the soup through a fine mesh strainer into the pan. Taste and adjust the seasoning and the consistency to your liking. Warm through over medium heat.
• Last, ladle the soup into bowls. Top with fresh cream, truffle oil, corn kernels and lots of popcorn. Garnish with chopped chives and black pepper.

Helpful Tips and Tricks to Make Buttery Popcorn Soup

• If you like buttery flavour, you’ll want to use buttered and salted popcorn for this soup. If you want a healthier soup use plain popcorn.
• To get intense corn flavour in your soup you can make homemade corn stock for the soup instead of using water and stock cube. Ingredients for the corn stock – 2 corn cobs husk removed, 4-5 cups of water, 1 stalk celery, 1 carrot, 1 bay leaf, 2-3 cloves garlic, ½ onion sliced, 1.5 tsp coriander seed, ½ tsp black pepper.
• You can use homemade popcorn or store-bought.

More Soup recipes that you will love!

• Smooth Creamy Leek Soup
• Parsnip Soup with Sage and Parsnip Chips
• Classic Cream of Tomato Soup

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Simple Buttery Popcorn Soup Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

 

• 1.5 tbsp butter
• 1 tbsp olive oil
• 1 cup chopped onion
• 2 bay leaf
• 2 cloves garlic, chopped
• 4 parsley stems, chopped
• 2 corn on the cob, husked and shaved
• 2 cups corn kernels
• ½ cup chopped leek
• ⅓ cup cubed potatoes
• ⅓ cup chopped celery
• ⅓ cup chopped green peppers
• ½ tsp paprika (optional)
• 1 vegetable stock cube
• 700 ml water
• 4 cups popcorn
• 150ml whole milk
• Salt and pepper to taste

Garnish

• fresh chives
• truffle oil
• popcorn
• corn kernels
• Fresh cream

method

1. In a large heavy based pan, add the olive oil and butter. Melt butter over medium heat. Add onion, garlic, parsley stems, leeks, celery, green pepper, paprika and bay leaf. Cook for 5 minutes, make sure the vegetable don't brown or caramelise.
2.  Stir in potatoes, corn kernels, stock cube and shaved corn on the cob stalks. Stir for a minute.
3. Add water. Cover, reduce heat, and simmer for 25 -30 minutes, stirring occasionally. Remove the bay leaves and corn on the cob stalks.
4. Transfer the soup into the jar of a blender. Secure lid on blender, and remove center piece of lid to let steam escape; place a clean towel over opening in lid to avoid splatters. Process soup until smooth.
5. Stir in popcorn and cook for  about 5-6 minutes. Transfer the soup back to the blender, add the milk and blend until smooth and velvety. Strain the soup through a fine mesh strainer for a creamier texture.
6. Return the soup to the pot and heat. Add a little cream if you like your soup a bit more creamier. Taste and adjust the seasoning.
7. Ladle the soup into bowls topped with truffle oil, fresh cream, chives, popcorn and corn kernels. ENJOY!!

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!