Sweet corn soup is naturally sweet from the corn, creamy without the use of cream & it only takes 29 minutes to make this luscious, creamy corn chowder!
Toss the corn kernels, onions, potatoes, bell pepper, celery and garlic with the olive oil, salt, pepper and thyme.
Spread in an even layer on a baking sheet.
Place in the oven to roast for 20 minutes.
Remove from the oven and transfer to a blender or food processor. (*see note below)
Add the vegetable broth and maple syrup. (*see note below)
Blend to puree.
Notes
Pureeing the roasted veggies with the vegetable broth will probably have to be done in 2-3 batches, unless you have a blender of food processor that has a capacity over 12 cups.
If your blender capacity is 8 cups or more, the soup can be made in two batches.
If your blender capacity is 6 cups or less, the soup will need to be made in three batches.
Six cups of frozen or canned corn can be used in place of the fresh corn in this recipe.
Corn soup will last in the refrigerator for one week or in the freezer for up to 3 months.