Popcorn Soup

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!

Calories

165

Carbohydrates

17g

Protein

19g

Potassium

246mg

Fiber

1g

Sugar

15g

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

Direction

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