Sütlü Mısır Çorbası | Turkish Corn Soup

Finely dice the onion and garlic. Peel the potatoes and cut them into small cubes so that they cook evenly and quickly. Rinse the corn and drain well – set aside about two tablespoons of corn kernels for garnishing later.

Heat the olive oil in a large pot. Gently sauté the diced onion and garlic over medium heat for about 3–4 minutes until translucent. Dust with the wheat flour and sauté gently for about 1 minute while stirring constantly, without letting it brown.

Gradually pour in the vegetable broth and whole milk while stirring constantly to create a smooth, lump-free base. Add the diced potatoes and the remaining corn, and bring everything to a boil.