creamy corn soup recipe

Written ByJenny Smyth Posted on
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The Best creamy corn soup recipe

I have been making this creamy corn soup for years, and it is one of those recipes that always delivers. It is simple, comforting, and perfect for a chilly evening when you want something warm and filling. My kids love it because it is sweet and smooth, and I love it because it is packed with vegetables and low in fat. This soup is a staple in our home during fall and winter, and it works just as well for a quick weeknight dinner as it does for a holiday gathering.

This creamy corn soup recipe is inspired by classic American corn chowder, but I have lightened it up a bit. Instead of heavy cream, I use milk and a little butter to keep it rich without being too heavy. The key is to use fresh or frozen corn, which gives the soup a natural sweetness and a bright yellow color. I always add a potato to the base, which thickens the soup and makes it extra creamy without needing any flour or cornstarch.

The technique is really straightforward. You start by sauteing some onion and garlic in butter, then add the corn and potato with some broth. Let it simmer until the potato is tender, then blend part of the soup to make it creamy. I like to leave some corn kernels whole for texture.

A pinch of smoked paprika or chili powder adds a subtle warmth that balances the sweetness of the corn. It is a forgiving recipe, so you can adjust the seasonings to your taste. Health wise, this soup is a great choice. Corn is a good source of fiber and antioxidants, and the milk adds calcium without too much fat.

It is also easy to make vegetarian by using vegetable broth. I often serve it with a side of crusty bread or a simple green salad for a complete meal. If you have picky eaters, this soup is a winner because it is smooth, sweet, and not too spicy. I hope you give it a try and make it your own.

Creamy Corn Soup

4.9 from 1843 votes

This creamy corn soup is a comforting and healthy dish that comes together in under an hour. It is made with fresh or frozen corn, a potato for thickness, and milk for creaminess.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

2 tablespoons unsalted butter
1 medium onion, diced
2 cloves garlic, minced
4 cups fresh or frozen corn kernels
1 medium potato, peeled and diced
4 cups vegetable or chicken broth
1 cup whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika (optional)
Chopped fresh parsley or chives for garnish

👨‍🍳Directions

1Melt the butter in a large pot over medium heat.
2Add the diced onion and cook for 4 to 5 minutes, stirring often, until the onion is soft and translucent.
3Add the minced garlic and cook for another 30 seconds until fragrant.
4Add the corn, diced potato, and broth to the pot.
5Increase the heat to high and bring the mixture to a boil.
6Once boiling, reduce the heat to low and let it simmer for 15 to 20 minutes, or until the potato is tender when pierced with a fork.
7Remove the pot from the heat.
8Use an immersion blender to blend about half of the soup directly in the pot, leaving some corn and potato chunks for texture.
9If using a regular blender, carefully transfer half of the soup to the blender, blend until smooth, and then return it to the pot.
10Stir in the milk, salt, pepper, and smoked paprika if using.
11Place the pot back over low heat and warm the soup for 2 to 3 minutes, stirring occasionally, until heated through.
12Do not let it boil.
13Taste and adjust seasonings as needed.
14Ladle the soup into bowls and garnish with chopped parsley or chives.
15Serve hot with crusty bread or a side salad.

🔧Equipment

Large pot or Dutch oven
Immersion blender or regular blender
Wooden spoon
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

For a vegan version, use olive oil instead of butter and unsweetened almond milk instead of whole milk. You can also add a diced carrot or celery for extra flavor.

Watch Video Of How Creamy Corn Soup Works

This creamy corn soup is always a good idea for any occasion because it is easy to make and loved by almost everyone. It works well for family gatherings, holiday dinners, or just a quiet night at home. I often make a big batch and store it in the fridge for up to 5 days.

To reheat, simply warm it on the stovetop over low heat, stirring occasionally, until hot. You can also microwave individual portions in a bowl for 2 to 3 minutes. For serving, I like to top the soup with a sprinkle of smoked paprika and a few croutons for crunch.

It pairs beautifully with a grilled cheese sandwich or a simple side of roasted vegetables. If you have leftovers, you can even use it as a sauce for pasta or as a base for a casserole. This recipe is versatile, forgiving, and always satisfying.

I hope it becomes a favorite in your home too.

❓ Frequently Asked Questions About Creamy Corn Soup

1. Can I use canned corn instead of fresh or frozen?

Yes, you can use canned corn. Drain and rinse it well before adding to the soup. Keep in mind that canned corn may be softer and slightly less sweet than fresh or frozen. You might need to adjust the salt because canned corn often has added sodium.

2. How can I make this soup dairy free?

To make this soup dairy free, substitute the butter with olive oil or a plant based butter. Use unsweetened almond milk, oat milk, or coconut milk instead of whole milk. The soup will still be creamy, but the flavor will change slightly depending on the milk you choose.

3. Can I freeze creamy corn soup?

Yes, you can freeze this soup. Let it cool completely, then transfer it to an airtight container. It will keep in the freezer for up to 3 months. When you are ready to eat it, thaw it in the refrigerator overnight and reheat it gently on the stovetop. The texture may change slightly after freezing, but it will still taste great.

4. How do I thicken the soup without a potato?

If you do not have a potato, you can thicken the soup by blending a larger portion of it. Alternatively, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir the slurry into the soup during the last few minutes of cooking and let it simmer until thickened.

5. What can I add for more protein?

You can add cooked chicken, diced ham, or crumbled bacon to the soup for extra protein. For a vegetarian option, stir in a can of drained and rinsed chickpeas or some cooked lentils. These additions will make the soup more filling and turn it into a complete meal.

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