Corn Soup
A creamy, slightly sweet corn soup made from fresh or frozen kernels, with the kernels added back at the end so every spoonful has texture. The dairy is a finishing touch, not the main event — the soup gets its body from blending some of the corn itself.
Prep Time
29 min
Cook Time
37 min
Servings
6
Calories
483 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Corn1 ½ cup
- Milk1 ½ cup
- Onion1 ½ medium
- Garlic4 ½ cloves
- Black Pepper¾ tsp
- Bay Leaves1 ½
- Olive Oil3 tbsp
- Salt1 ½ tsp
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Corn1.5 cup
- Milk1.5 cup
- Onion1.5 medium
- Garlic4.5 cloves
- Black Pepper0.75 tsp
- Bay Leaves1.5
- Olive Oil3 tbsp
- Salt1.5 tsp
Instructions
- 1
Heat 2 tablespoons of butter in a heavy pot over medium-high. Add 1 chopped onion and cook 5 minutes until soft and translucent.
- 2
Add 3 minced garlic cloves, cook 30 seconds. Pour in 4 cups of corn kernels (fresh off the cob is best, frozen is fine, canned is acceptable but drained). Cook 4-5 minutes — you want a slight char on some kernels for sweetness.
- 3
Add 4 cups of chicken or vegetable stock, 1 bay leaf, 1.5 teaspoons salt, ½ teaspoon black pepper. Simmer 15 minutes.
- 4
Remove the bay leaf. Take out about 1 cup of the corn kernels and set aside (these will go back in for texture). Blend the rest of the soup with an immersion blender (or carefully in a regular blender) until smooth and creamy.
- 5
Return the reserved corn kernels. Stir in ½ cup of heavy cream (or coconut cream for dairy-free). Taste and adjust salt. Add a pinch of sugar if your corn isn't very sweet — late-season or frozen corn often needs it.
- 6
Ladle into bowls. Garnish with chopped fresh chives, a drizzle of cream, a sprinkle of paprika, and optionally crumbled bacon or grated Parmesan. Serve hot.
Watch how to make Corn Soup
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💡 Expert Tips
- 1.Char some corn. Letting some kernels brown slightly in the pan adds smoky depth that boiled corn can't match.
- 2.Reserve some whole kernels. Blending everything smooth gives you a baby-food texture. Adding whole kernels back makes each spoonful interesting.
- 3.Cream at the end, not earlier. Boiled cream loses richness. Stir in at the end for the silky finish.
- 4.A pinch of sugar can save bland corn. Frozen or out-of-season corn lacks sweetness. ½ teaspoon of sugar amplifies what's there.
🔬 Why It Works
Corn soup gets its body from the corn itself, not from flour or excess cream. Blending most of the cooked corn creates a naturally thick velouté — corn's natural starches plus the pectin from the onion. The cream finishes the texture; the reserved whole kernels add visual interest and textural pop. Browning some corn early caramelizes its sugars, adding the smoky depth that distinguishes good corn soup from boring 'creamed corn' soup.
Frequently Asked Questions
Fresh, frozen, or canned corn?▾
Can I make this vegan?▾
Why is my soup too sweet?▾
Can I add other vegetables?▾
4.7
839 home cooks rated this
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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