Creamy Ham
Sweet Corn Soup
A velvety corn soup featuring sweet kernels and savory ham in a buttery roux. Finished with light cream and rosemary for a comforting, fragrant meal.
Creamy corn soup is a beloved comfort food across many cultures, often serving as a nostalgic bridge between Asian and Western culinary styles. This version relies on a simple roux and the natural sweetness of corn-infused water to create a thick, satisfying texture. It is a quick yet elegant dish perfect for a light lunch or a cozy starter.
Ingredients
- 0.5 piece ham sausage
- 50 g sweet corn kernels
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 50 ml light cream
- to taste concentrated chicken stock
- to taste sea salt
- to taste black pepper
- to taste dried rosemary
Instructions
- 1Dice the ham sausage
Take half of a pink ham sausage and cut it into small, uniform cubes on a wooden cutting board. These savory bits will add both texture and a salty-sweet depth to every spoonful of the thick soup.
Tip: Keep the cubes small and consistent in size so they are evenly distributed throughout the creamy base. - 2Drain the cooked corn
Once the corn kernels are soft, use a metal mesh strainer to lift them out of the boiling water. Transfer the corn to a side dish and set the pot of cooking water aside to use later in the recipe.
Tip: Do not discard the water! The corn-infused water adds a natural sweetness and depth of flavor to the final broth that plain water cannot match. - 3Prepare the roux base
Melt a knob of butter in a small saucepan over medium heat. Once bubbly, add a spoonful of white wheat flour and stir continuously until the mixture becomes smooth and turns a light golden color.
Tip: Stirring constantly is key to preventing the flour from burning and ensuring a lump-free thickener for your soup. - 4Sauté the ham and corn
Add the diced ham pieces and the boiled corn kernels into the pot with the butter and flour roux. Sauté the ingredients briefly for about a minute, allowing them to be fully coated and to begin developing their flavors.
Tip: Sautéing the ham slightly before adding the liquid helps to render a bit of fat and intensifies the savory flavor of the meat. - 5Add the corn cooking water
Pour the reserved water used for boiling the corn kernels back into the pot with the sautéed ham and corn. This liquid contains the natural sweetness and aroma extracted from the corn during boiling.
Tip: Whisk the mixture as you pour the liquid to ensure the roux incorporates smoothly without forming any flour lumps. - 6Simmer until thickened
Reduce the heat once the liquid is added and let the mixture bubble gently. Stir the soup occasionally as it simmers for a few minutes to allow the roux to fully thicken the base into a velvety consistency.
Tip: Be sure to stir all the way to the bottom of the pot to prevent the thickening soup from sticking or burning. - 7Whisk in the light cream
Slowly pour liquid light cream into the simmering pot while stirring. This addition gives the soup its characteristic velvety texture and a rich, milky flavor that complements the sweet corn.
Tip: If you prefer an even richer taste, you can use heavy cream; for a lighter version, whole milk works as a substitute. - 8Season with chicken stock
Add a splash of concentrated chicken juice or stock to the pot. This builds a savory foundation that balances the sweetness of the cream and corn kernels.
Tip: Be careful with additional salt after this step, as concentrated chicken juice often contains a significant amount of sodium. - 9Garnish and serve
Finalize the dish by sprinkling dried rosemary over the surface of the creamy soup. This adds a layer of earthy fragrance that cuts through the richness of the cream and enhances the sweetness of the corn. You can also add an extra crack of black pepper at this stage for a bit of warmth.
Tip: If you want a more intense aroma, crush the dried rosemary between your fingers just before sprinkling it over the bowl to release its essential oils.
