I’ve been making this creamed corn soup recipe for years, and it’s a staple in our household. My kids love it, and I love how easy it is to whip up on a weeknight.
The recipe originated from my grandmother, who got it from her mother, and it’s been passed down through generations. I’m not sure where the exact origin of the recipe is, but I know it’s a classic comfort food that never fails to satisfy.
When I’m feeling under the weather, this soup is always my go-to remedy. The creamy texture and sweet flavor of the corn are just what I need to perk me up.
Plus, it’s ridiculously easy to make – just sauté some onions, add in some corn and milk, and voilà! You’ve got a delicious, comforting meal that’s perfect for any occasion.
Creamed Corn Soup
4.7 from 658 votes
A velvety and comforting soup made with sweet corn, cream, and a touch of butter. This easy recipe transforms simple ingredients into a rich and satisfying bowl of goodness.
For a dairy-free version, substitute the butter with olive oil and use full-fat coconut milk instead of heavy cream. The soup can be stored in the refrigerator for up to 3 days.
Watch Video Of How Creamed Corn Soup Works
This creamed corn soup recipe is always a good idea for any occasion – whether you’re looking for a comforting meal on a chilly day or something easy to serve at family gatherings.
One of my favorite things about this recipe is how well it stores – just refrigerate or freeze the leftovers and reheat them when you’re ready for another delicious bowl of comfort food.
❓ Frequently Asked Questions About Creamed Corn Soup
Q: Can I use frozen corn instead of fresh?
A: Yes, you can use frozen corn if you don’t have fresh on hand. Just thaw it first and proceed with the recipe as usual. Keep in mind that frozen corn might not be as sweet as fresh corn.
Q: How do I prevent the soup from becoming too thick?
A: If you find that your soup is getting too thick, you can always add a bit more milk or water to thin it out. Just be careful not to add too much liquid at once – you want to maintain the creamy texture of the soup.
Q: Can I make this soup in a slow cooker?
A: Yes, you can make this soup in a slow cooker! Simply sauté the onions and then transfer everything to the slow cooker with your desired amount of milk. Let it cook on low for 2-3 hours or until the soup has reached your desired consistency.
Q: Is this soup suitable for vegetarians?
A: This soup is suitable for vegetarians since it doesn’t contain any meat products. However, if you’re using chicken or beef broth as a substitute for vegetable broth, please note that not all broths are vegetarian-friendly.
Q: Can I serve this soup as a main course?
A: While this soup is filling enough to be served as a main course, it’s often better suited as a side dish or an appetizer due to its relatively light texture.
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