Popcorn Soup (Corn Chowder)

Ingredients and Weight:

• 1 tbsp olive oil
• 1 onion (chopped)
• 2 stalks celery (chopped)
• 2 carrots (chopped)
• 2 cups unpopped popcorn kernels
• 8 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped fresh basil
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

1 (Easy)

Preparation Method Steps:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, celery, and carrots and cook until softened, about 5 minutes.
3. Add the popcorn kernels and cook, stirring constantly, until they have all popped.
4. Pour in the chicken broth and bring to a boil.
5. Reduce heat to low and simmer for 15 minutes.
6. Puree the soup using an immersion blender or regular blender until smooth.
7. Return the soup to the pot and stir in the heavy cream, parmesan cheese, and basil.
8. Season with salt and pepper to taste and heat through.

Nutritional Information:

• Calories: 250 per serving
• Fat: 10 grams
• Carbohydrates: 35 grams
• Protein: 15 grams

Dish Characteristics:

• Creamy and flavorful
• Sweet corn taste
• Cheesy and savory
• Topped with crispy popcorn kernels

User Comments:

• "This soup is so delicious and comforting! The perfect meal for a cold day."
• "I love the crunchy popcorn kernels on top. It adds a fun texture to the soup."
• "The corn flavor is really prominent, which I love. It's the perfect soup for corn lovers."
• "The soup is easy to make and doesn't require any special ingredients. I highly recommend it."
• "I've made this soup several times and it's always a hit with my family."

Special Precautions and Tips:

• Be careful not to overcook the popcorn kernels. They can burn easily.
• If you don't have an immersion blender, you can use a regular blender to puree the soup. Just be sure to blend it in batches.
• You can add other vegetables to the soup, such as potatoes, corn, or peas.
• Serve the soup with a side of bread or salad.