My vegetable of the day is corn. I love corn! Corn on the cob, off the cob, corn salsa, cornbread, popcorn ;). It can do no wrong! I know corn is normally associated with summer and warm weather, but this Sweet Corn Rosemary Soup is perfect anytime of year. It is really easy to make, lower in fat than most corn chowders and super delicious. With only a few simple ingredients, and no added butter or cream, it has an intense corn flavor that tastes just like summer. It’s the perfect way to stay warm over the holidays.
This soup requires very little “skills” in the kitchen, yet tastes like you spent hours making it. It’s a vegan, gluten free recipe that is filling and comforting in every way. I recently made it for dinner, but then the demand was so high for more, I decided to whip up a batch and have it for lunch throughout the week. No way will I take a bowl of canned soup over this stuff!
In a large pot, begin to saute one 15 oz. can of corn (no salt added) and 1/2 chopped red onion in 2 Tbsp of olive oil and 1 Tbsp of minced garlic. Saute for about 3-5 minutes or until onion has become tender. Next, add 2 3/4 cups of water, 1 tsp of salt, 1-2 tsp of pepper, 2 Tbsp of fresh rosemary (finely chopped), and one 15 oz. can of chickpeas. Bring the soup to a boil, then reduce to low heat and cook for about 20-30 minutes. When you are about 10 minutes away from serving, add 3 chopped celery stalks. I like to add this at the end so that they are still a little crunchy.
Don’t be surprised if you’re licking the bottom of the bowl after trying this Sweet Corn Rosemary Soup. There is no better way to warm up a cold winter night than with this simple and delicious recipe. Print it out now and save it for your next family meal.
- 1 15 oz can corn- no salt added
- 1 15 oz can chickpeas
- 1/2 red onion- chopped
- 2 Tbsp olive oil
- 1 Tbsp minced garlic
- 2 3/4 cups water
- 1-2 tsp pepper
- 1 tsp salt
- 2 Tbsp fresh rosemary- finely chopped
- 3 celery stalks- chopped
- In a large pot, begin to saute corn and red onion in olive oil and garlic. Saute for about 3-5 minutes or until onion has become tender.
- Add water, salt, pepper, rosemary and can of chickpeas.
- Bring to boil, then reduce and cook for about 20-30 minutes.
- When you are about 10 minutes away from serving, add chopped celery. I like to add this at the end so that they are still a little crunchy.
- Remove soup from heat, and enjoy!