Pomegrante and Star Anise-Infused Corn Soup

Pomegrante and Star Anise-Infused Corn Soup


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This soup is creamy and savory with a rich earthiness and hint of sweetness.

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Time needed

10 min preparation + 1 hour cooking

Serving Size / Yield

4 servings


  • 1 lb. frozen sweet corn
  • 1/4 cup celery, chopped
  • 1/4 cup yellow onions, chopped
  • 3 tbsp. unsalted butter
  • 2 cups chicken stock
  • 1 cup heavy cream
  • 1 tbsp. parsley, chopped
  • 1/4 cup pomegranate seeds
  • 4 whole star anise pods
  • Salt and pepper to taste

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In a large saucepan, melt butter over medium heat. Saute onions for 5 minutes or until lightly golden. Add in celery and sweet corn. Cook until browned. Increase heat to high and pour in stock, heavy cream, and salt and pepper to taste.

Bring to boil and then reduce heat. Simmer for 40 minutes and then remove from heat. Add in star anise and infuse for 20 minutes.

Discard star anise and puree half of the soup in a high speed blender. Add the pureed soup back to the un-pureed soup and stir well. Garnish with pomegranate seeds and chopped parsley.

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