Popcorn Soup

Total Time Prep: 10 min. Cook: 30 min.
Yield 6 servings
Test Kitchen Approved
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
  • 1 package (10 ounces) frozen corn
  • 1 can (15 ounces) diced potatoes, drained
  • 1/2 cup heavy whipping cream
  • 1 cup shredded cheddar cheese
  • 1-1/2 cups popped popcorn

Directions

  1. 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.
  2. Add vegetable broth, corn and potatoes. Bring to a boil; reduce heat to low. Cover; simmer 15 minutes.
  3. 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.
  4. Ladle soup into individual serving bowls. Garnish each bowl with 1/4 cup popped popcorn.

Nutrition Facts

1 serving: 313 calories, 17g fat (9g saturated fat), 41mg cholesterol, 675mg sodium, 33g carbohydrate (6g sugars, 5g fiber), 9g protein.

A garnish of crunchy popcorn is the perfect complement to this creamy corn and potato chowder. It's unexpected, but crunchy and delicious! —Susan Bronson, Rhinelander, Wisconsin
Recipe Creator

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