This corn soup is a creamy and sweet comfort food that can easily be enjoyed at a moment's notice any time of the year! It is a flavorful vegetarian dish as-is, or you can add in some protein like bacon or sausage for an extra hearty meal! Since it uses simple, common ingredients, you'll be able to whip up this delicious soup whenever you like!
Homemade Corn Soup Recipe
Corn is one of those ingredients that seems to never fail, and it can be used in so many different ways to create tons of delicious dishes! While fresh corn may peak between May and September, you can easily make this flavorful soup using canned or frozen corn so that it is readily available year-round!
It is a combination of both sweet and savory and is sure to be a favorite soup amongst both adults and kids! Who doesn't love corn, right?
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If you love cozy soups as much as I do, make sure to check out my collection of comforting fall soups as well as some tasty crockpot soup recipes!
🥘 Corn Soup Ingredients
These common ingredients are most likely already in your pantry (or they are a quick grocery trip away!) Since you can use canned, frozen, or fresh corn, you can easily enjoy this soup regardless of the time of year!
- Butter - 2 tablespoons of butter (or see all of my great butter substitutes).
- Onion - ½ cup diced yellow or white onion.
- Celery - 2 ribs of finely diced celery (read about celery substitutes).
- Garlic - 2 teaspoons minced garlic.
- Carrot - 1 medium carrot (washed and grated).
- Corn - 2 cups of canned, fresh, or frozen corn kernels.
- Potatoes - 1 large peeled, diced russet potato.
- Broth or Stock - 3 cups of chicken broth (or chicken stock or vegetable broth to keep it vegetarian).
- Cream - 1 cup of heavy cream (or a heavy cream substitute).
- Seasoning - ½ teaspoon each of fresh thyme (or see my thyme substitute ideas), salt, and pepper (to taste).
- Chives (optional) - 1 tablespoon chopped chives for garnish.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Corn Soup
Making corn soup couldn't be any easier (and it is ready to eat in 30 minutes!) For this creamy soup, you will need a large saucepan, a cutting board, a knife, and a ladle to portion it into bowls!
This recipe yields 4 generous servings; if you aren't super hungry, it could easily be stretched to 6 servings.
- Saute. Melt the 2 tablespoons of butter in a large saucepan over medium heat. Then, add the ½ cup diced yellow or white onion, 2 chopped ribs of celery, 1 medium carrot (grated), and 2 teaspoons minced garlic and saute until the onions are translucent and the veggies have softened (about 4 minutes).
- Combine. Add the 2 cups of corn and 1 large diced potato, then pour 3 cups of chicken broth and 1 cup of heavy cream into your saucepan. Season with ½ teaspoon each of salt, pepper, and fresh thyme and stir to combine.
- Simmer. Cook uncovered at a low simmer for 15-20 minutes or until the potatoes can be easily pierced with a fork.
- Serve. Portion out your corn soup while hot with a sprinkle of sliced chives for garnish if desired.
Sprinkle some bacon on top of your corn soup, or add a drizzle of sour cream! You can even pair it with some rustic bread or butter herb Rhodes rolls! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- If you substitute milk for the heavy cream in the recipe ingredients, you may need to add some flour to thicken your soup. Add 1 tablespoon of flour to the vegetables before adding any liquid, and cook for 1 minute. Then, pour in the broth and milk and follow as directed.
- Cooked sausage or bacon also make a fantastic addition to this soup if you want to add some protein!
- To make this recipe vegan and vegetarian-friendly, swap the butter for oil (or vegan butter), use your preferred nut milk (coconut milk would be delicious), and opt for vegetable broth instead of chicken.
- Use flour or a cornstarch slurry to thicken the soup as needed.
🥡 Storing & Reheating
Let the soup cool, then place it in a shallow airtight container. Keep refrigerated and enjoy within 3 days. I don't recommend freezing corn soup because the heavy cream tends to separate.
Reheating Corn Soup
Reheat corn soup in the microwave or on the stovetop over medium heat until warmed to your satisfaction.
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❓ Recipe FAQs
Yes! This recipe is so simple that you don't have to worry about having fresh corn on hand. You can use canned or frozen corn, and it will still taste amazing!
It easily can be! To keep this dish vegetarian, just make sure you use vegetable broth as opposed to chicken broth. Other than that, it is totally vegetarian-friendly!
If using fresh corn, you'll want to remove the kernels first. Simply stand the corn up on a cutting board and carefully slice downwards along the length of the corn. The kernels will easily fall off of the cob. Rotate the corn and continue this process until all of the kernels have been removed.
🌽 More Corn Recipes
- Southern Corn Fritters - Little sweet-yet-savory fritters that are packed with corn and ready in just 10 minutes!
- Creamed Corn - Rich and creamy homemade creamed corn is a thousand times better than the store-bought canned variety!
- Sour Cream Cornbread - Sweet cornbread that uses sour cream for extra flavor!
- Smoked Corn On The Cob - If you are going to be smoking some meat, you might as well enjoy some smokey corn, too!
- Corn Fries - French fries are loaded up with tons of cheese, taco seasoning, and corn!
- Creamy Baked Corn - A simple yet delicious casserole loaded with creamed corn, corn kernels, maple syrup, half-and-half, chili powder, and more!
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📖 Recipe Card
Corn Soup
Ingredients
- 2 tablespoon butter
- ½ cup yellow onion (diced, or use white onion)
- 2 ribs celery (finely diced)
- 2 teaspoon garlic (minced)
- 1 carrot (grated)
- 2 cups corn kernels (canned, fresh, or frozen)
- 1 large russet potato (peeled and diced)
- 3 cups chicken broth (or chicken stock, or vegetable broth)
- 1 cup heavy cream
- ½ teaspoon fresh thyme
- ½ teaspoon each, salt & pepper
- 1 tablespoon chives (optional, sliced for garnish)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Melt the butter in a large saucepan over medium heat. Then, add the onion, celery, carrots, and garlic and saute until the onions are translucent and the veggies have softened (about 4 minutes).
- Add the corn and potatoes, then pour in the chicken broth and heavy cream. Season with salt, pepper, and fresh thyme and stir to combine.
- Simmer uncovered for 15-20 minutes or until the potatoes an be easily pierced with a fork.
- Serve hot with a sprinkle of sliced chives for garnish if desired.
Notes
- If you substitute milk for the heavy cream in the recipe ingredients, you may need to add some flour to thicken your soup. Add 1 tablespoon of flour to the vegetables before adding any liquid, and cook for 1 minute. Then, pour in the broth and milk and follow as directed.
- Cooked sausage or bacon also make a fantastic addition to this soup if you want to add some protein!
- To make this recipe vegan and vegetarian-friendly, swap the butter for oil (or vegan butter), use your preferred nut milk (coconut milk would be delicious), and opt for vegetable broth instead of chicken.
- Use flour or a cornstarch slurry to thicken the soup as needed.
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