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–+ servings
popcorn soup
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4.40 from 84 votes

Popcorn Soup

This popcorn soup is so velvety and buttery. It's like eating an elegant version of a bag of popcorn.
Prep Time20 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 35 minutes
Course: Soup
Cuisine: American
Keyword: corn
Servings: 6 servings
Calories: 357kcal
Author: Laura Lynch

Equipment

Ingredients

For the corn stock

  • 2 cobs corn husks removed
  • 5 cups of water
  • 1 stalk celery
  • 1 carrot
  • 1 bay leaf
  • 1 clove garlic smashed
  • 1/2 onion cut into quarters

For the soup

  • 1/2 cup butter (one stick)
  • 1/2 onion chopped
  • 4 cups corn stock (from recipe above) or chicken stock
  • 1 1/2 cup corn shaved from the cob Or 10 oz can of corn with liquid
  • 1/4 teaspoon salt
  • 4 cups popped popcorn divided
  • 6 ounces heavy cream
US Customary - Metric

Instructions

For the corn stock:

  • Remove the corn kernels from the ears of corn and keep for later.
  • In a medium saucepan, combine the corn cobs, water, celery, carrot, bay leaf, garlic and onion.
  • Bring to a boil over high heat, then immediately reduce to a simmer.
  • Let the broth simmer for 2 hours. Remove from heat and let cool, then strain.

For the soup:

  • In a medium stock pot, melt the butter and add the onions. Saute onion until tender, about 5 minutes.
  • Add the corn from the cob, corn broth, and salt. Allow to simmer for 10 minutes.
  • Put the soup in a blender and blend until as smooth as possible. Remember to let the hot air escape as it blends.
  • Return the blended soup to the pot. Add the popcorn. Simmer for 5 minutes. Return the soup to the blender and blend again until as smooth as possible.
  • Strain the soup through a fine mesh strainer back into the stock pot. Add the cream to taste.
  • For a velvety smoooth soup, blend the soup a third time.
  • Serve with kernels of popcorn on the top.

Notes

  • If you like buttery things, you'll want to use buttered and salted popcorn for this soup. If you want less buttery flavor, use plain popcorn.
  • If you can't or don't want to make your own corn stock, you can use store bought vegetable or chicken broth instead.

Nutrition

Serving: 1cup | Calories: 357kcal | Carbohydrates: 26g | Protein: 4g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 80mg | Sodium: 884mg | Potassium: 173mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2952IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg