Creamy Corn Soup


  • 2 tbsps olive oil
  • 1 small onion, finely diced
  • 5 cloves garlic, minced
  • 4 tbsps chopped chive, divided
  • 2 large potatoes, chopped
  • 1 medium carrot, diced
  • ½ cup corn kernels
  • 6 cups water
  • ¼ cup Dairy Dairy
  • 1 can cream of corn
  • Salt and black pepper to taste


In a large pot heat oil and sauté onions until translucent. Add garlic and 2 tbsps chive. Cook for another 2 minutes before adding potatoes, carrots and corn.

Add water, Dairy Dairy, creamed corn, salt and pepper. Let it come to a boil and cook until potatoes are fork tender.

Once potatoes are cooked, use the back of a spoon or swizzle stick to roughly mash the potatoes. Let the soup simmer for a further 10 minutes and finish off with 2 tbsps of chopped chive. Serve hot.