Sorry, you need to enable JavaScript to visit this website.
Gluten Free Creamy Corn Soup

Gluten Free Creamy Corn Soup

An easy recipe for a gluten free soup with corn, served in hollowed-out gluten free bread: learn how to prepare a creamy corn soup, a recipe from Brazil.

10 August, 2014
Average: 3 (2 votes)

Type of dish

Dietary Consideration

serves for


total time

0 HR 50 MIN


Corn oil
3 tbsp
3, finely chopped
1 clove, finely chopped
125 g, floury, diced
Sweet corn
300 g, kernels
600 ml, more if needed salt to taste
Chili pepper
1 red, seeds removed, finely chopped
200 ml, 48% fat
4 small gluten free rolls


Heat the oil in a pan and gently cook the shallots and garlic until translucent.

Add the potatoes and corn, then the chicken stock.

Season with salt, add the chilli and simmer for 20 minutes.

Remove from the heat and cool slightly.  

Put into a food processor and blend to a puree.

Push through a sieve into the pan and return to a boil briefly.

Add more stock if necessary and season to taste.

Remove from the heat and cool slightly.

Stir in the cream.

Reheat gently but do not boil.

Cut a lid off each of the rolls, hollow out the insides and flatten the inner walls.

Ladle the soup into the bread bowls and serve sprinkled with snipped chives.

Search Recipes

Pink Punch With Grapefruit

Pink Punch With Grapefruit

Next Recipe