Ingredients
Scale
- 3 tbsp unsalted butter
- 1 medium leek, white and light green parts, thinly sliced
- 2 cups fire-roasted corn kernels (about 4 ears fresh)
- 3 cups vegetable or chicken stock
- 1 cup heavy cream
- ½ cup half-and-half
- 1 tsp smoked paprika
- Salt and freshly ground black pepper to taste
- Fresh chives, finely chopped (for garnish)
- Edible gold flakes (for garnish)
- 1 medium Yukon Gold potato, peeled and diced (optional for extra creaminess)
Instructions
- Melt butter in a.medium saucepan over medium heat. Add leeks and sauté until soft and translucent, about 5 minutes.
- Add corn, potato (if using), and smoked paprika. Cook 2 minutes.
- Pour in stock, bring to a simmer, and cook until potatoes are tender, 12–15 minutes.
- Use an immersion blender to purée about two-thirds of the soup, leaving some texture.
- Stir in heavy cream and half-and-half. Season with salt and pepper.
- Serve hot, garnished with chives and edible gold flakes.
Notes
- For a vegan version, use coconut cream and vegan butter, and swap stock for mushroom broth.
- Edible gold flakes are optional but highly recommended for Prada-worthy flair.
- To deepen flavor, char fresh corn kernals on a skillet before roasting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American Fusion
- Diet: Vegetarian (can be made vegan)
Nutrition
- Serving Size: 1¼ cups
- Calories: 285 Kcal
- Sugar: 7 g
- Sodium: 420 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 65 mg
