cream of sweetcorn soup recipe

Written ByJenny Smyth Posted on
cream of sweetcorn soup recipe
Jump to Recipe Jump to Video Print Recipe

The Best cream of sweetcorn soup recipe

I’m so excited to share with you my favorite cream of sweetcorn soup recipe. This dish has been a staple in my household for years, and it’s perfect for any occasion. The rich, creamy flavor of the sweetcorn is just incredible, and it’s a great way to get some extra veggies into your family’s diet.

I like to serve it as a main course or as a side dish for holidays and special gatherings. One of the best things about this recipe is how easy it is to make – just blend up some cooked sweetcorn with some chicken or vegetable broth, and you’re good to go! My kids love helping me in the kitchen, and they’re always eager to lend a hand with this recipe.

We like to add in some diced ham or bacon for extra flavor, but you can customize it however you like. The key to making this recipe really shine is using high-quality ingredients – fresh sweetcorn and real butter are essential. I’ve also found that using a combination of heavy cream and milk gives the soup a richer, more velvety texture.

This recipe makes about 6 servings, so it’s perfect for a big family dinner or a potluck. I’ve even served it at church suppers and gotten rave reviews – everyone loves it! It’s also really versatile – you can serve it hot or cold, depending on your preference.

My husband likes to take leftovers for lunch the next day, so this recipe makes great meal prep too.

Cream of Sweetcorn Soup

Cream of Sweetcorn Soup

4.5 from 627 votes

A velvety and comforting soup made with sweet corn, onion, and cream. This classic recipe is simple to prepare and delivers a rich, naturally sweet flavor that is perfect for a light lunch or starter.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Soup

4 cups fresh or frozen sweetcorn kernels (about 4 ears)
1 tablespoon unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
4 cups vegetable or chicken stock
1 cup heavy cream
1 teaspoon salt, or to taste
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg (optional)
2 tablespoons chopped fresh chives or parsley for garnish

👨‍🍳Directions

1Melt the butter in a large pot over medium heat.
2Add the chopped onion and cook for 4 to 5 minutes until soft and translucent, stirring occasionally.
3Add the minced garlic and cook for 1 minute until fragrant.
4Add the sweetcorn kernels and stir to coat with the butter and onion mixture.
5Pour in the vegetable or chicken stock and bring the mixture to a boil over high heat.
6Reduce the heat to low and simmer uncovered for 15 minutes, allowing the corn to soften and release its flavor.
7Remove the pot from the heat and use an immersion blender to puree the soup until smooth.
8If using a regular blender, carefully blend in batches, filling the blender no more than halfway and venting the lid to allow steam to escape.
9Return the pureed soup to the pot and place over medium-low heat.
10Stir in the heavy cream, salt, black pepper, and nutmeg if using.
11Simmer gently for 5 to 7 minutes, stirring often, until the soup is heated through and slightly thickened.
12Do not let it boil.
13Taste and adjust seasoning with more salt or pepper if needed.
14Ladle the soup into bowls and garnish with chopped chives or parsley.
15Serve hot with crusty bread or crackers on the side.

🔧Equipment

Large pot or Dutch oven
Immersion blender or regular blender
Wooden spoon
Measuring cups and spoons
Ladle
Serving bowls

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 21g💛Saturated Fat: 12g❤️Cholesterol: 65mg🧂Sodium: 780mg🌾Total Carbs: 30g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 6g

📝Notes

Tips: For a chunkier soup, reserve about 1 cup of whole corn kernels before blending and stir them back in after pureeing. To make it lighter, substitute half-and-half for the heavy cream. Fresh corn gives the best flavor, but frozen corn works well in a pinch.

Watch Video Of How Cream of Sweetcorn Soup Works

This cream of sweetcorn soup is one of those recipes I always come back to because it is simple, comforting, and universally loved. I usually make a double batch because it stores so well. You can keep it in the fridge for up to four days or freeze it in individual portions for quick lunches.

To reheat, just warm it slowly on the stove and add a little milk or broth to loosen it up. For serving, I like to pair it with a grilled cheese sandwich or a simple green salad for a complete meal. It also works beautifully as a starter for holiday dinners or a cozy dinner party.

The creamy texture and sweet flavor appeal to kids and adults alike. I honestly cannot think of a better way to use a bag of sweet corn. This soup is a keeper and I hope it becomes a favorite in your home too.

❓ Frequently Asked Questions About Cream of Sweetcorn Soup

1. Can I use frozen sweet corn instead of fresh?

Yes, frozen corn works perfectly. Just thaw it slightly and pat it dry before cooking. You may need to add a few extra minutes of simmering time but the flavor will be just as sweet and fresh.

2. How do I make this soup dairy free?

Swap the butter for olive oil and use full fat coconut milk or a plain unsweetened almond milk instead of cream. The coconut milk adds a subtle richness that works well with the corn. Taste and adjust salt because dairy free milks can vary.

3. Can I make this soup ahead of time?

Absolutely. Cool it completely and store it in an airtight container in the fridge for up to four days. The flavors actually meld together overnight. Reheat gently on the stove over low heat and add a splash of broth or milk if it thickens too much.

4. What can I use to thicken the soup without cream?

You can blend more of the corn mixture or stir in a slurry of one tablespoon cornstarch mixed with two tablespoons cold water. Add the slurry slowly while stirring and let it simmer for a few minutes. This keeps the soup gluten free and lighter.

5. Can I add protein to make it a full meal?

Yes, diced cooked chicken or shredded rotisserie chicken works great. You can also add small shrimp or even crispy bacon bits on top. Stir in the protein during the last five minutes of cooking so it heats through without getting tough.

6. What toppings go best with this soup?

I love a swirl of extra cream, a sprinkle of fresh chives, and a few cracked black peppercorns. For a little crunch, add crushed croutons or toasted pumpkin seeds. A drizzle of chili oil gives it a nice kick if you like heat.

Similar Posts