Scale

4 cups corn kernels (fresh, frozen, or canned – drained)

1 medium onion, finely chopped

2 cloves garlic, minced

2 tbsp butter or olive oil

3 cups vegetable broth (or halal-certified chicken broth)

1 cup milk or heavy cream

1 tsp salt (adjust to taste)

½ tsp black pepper

½ tsp paprika (optional)

2 tbsp chopped green onions (for garnish)

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Heat butter or oil in a large pot. Add onion and garlic, sauté until softened.

Stir in corn kernels, then add broth, salt, pepper, and paprika.

Simmer for 15–20 minutes.

Use an immersion blender to puree the soup until smooth (leave some corn chunks for texture if desired).

Stir in milk or cream, simmer for 5 more minutes.

Garnish with green onions and serve warm.

Use fresh corn in summer for the sweetest flavor. Blend only part of the soup if you prefer a chunky texture.