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Corn soup may not be the most traditional thing to do with canned corn, but it sure is tasty! A rich, filling cream soup base and two different kinds of corn make this soup the perfect weeknight meal with some buttermilk cornbread or cheese bread!
Creamy Corn Soup
This corn soup is easy, affordable, and a treat for your tastebuds since it has such a unique flavor. You can use almost any vegetables that you have in your fridge. I had carrots, onions, a potato, and celery in mine, but you can adjust to your own liking.
Karlynn’s Tips
If desired, you can use the equivalent of canned corn in fresh corn but don’t skip creamed corn.
By mixing both creamed corn and regular corn kernels into this soup, you end up with a dish that maximizes the slightly thick texture of creamed corn while also tasting absolutely incredible.
How To Make The Best Creamy Corn Soup
• Combine the onions, celery, and butter in a large stockpot over medium heat
• Sauté for about 15 minutes until the veggies are tender
• Add in the garlic and parsley and sauté until fragrant
• Sprinkle the flour over the veggies, stirring into the butter
• Cook for 2 minutes until the flour smells nutty and is slightly browned
• Slowly whisk in the milk, ensuring there are no lumps
• Stir in the chicken broth, corn, creamed corn, and then season to taste
• Bring to a low simmer to heat through, and then ladle into bowls, topping with the green chives
Using Both Corn & Creamed Corn
This recipe combines both regular creamed corn with some actual whole corn kernels to make the soup. While both types of corn used in this recipe are still corn, the different textures they have each bring something unique to the dish.
The creamy, rich, taste and texture of the creamed corn helps to improve the texture of the soup without pureeing it and adds a deep corn flavor.
Conversely, the whole corn kernels not only provide a nice bit of textural contrast and pops of corn flavor!
Variations To The Flavor Of This Creamy Corn Soup
This recipe for creamy corn soup is best described as a delicious starting point for a versatile soup that you could do all kinds of things with. While it will be absolutely delicious if you cook it as is, there is so much room for you to play around with the flavorings to make it your own.
For example, to make it a bit more Southwestern US, you could add a can of chopped chipotle in adobo sauce when you add in the corn. Or, to avoid buying another can, sprinkle in some chipotle, cayenne, and ancho powder to help spice it up.
You could use some ground coriander, garam masala, and ground cardamom powder and make it slightly South Indian instead!
More Creamy Soup Recipes
The entire family ate this – a miracle even with two adult children now- and it’s going into the regular rotation from now on. I will definitely be using fresh corn in this soup during the summer corn season as well, but what a great affordable soup this is for any time of the year! Stock up on canned corn when it’s on sale for this soup!
Happy cooking!
Love,
Karlynn
The Best Creamy Corn Soup
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Course
- Soup
- Cuisine
- American
- Servings
- 8
- Calories
- 185
- Author
- Karlynn Johnston
Ingredients
- 1 medium white onion chopped
- 1 cup diced celery
- 1 cup diced carrots
- 3 tablespoons butter
- 1 tablespoon minced garlic minced
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups whole kernel corn fresh or frozen
- one 398 ml can cream style corn
- 1 large Russet potato cubed in small pieces
- 1/2 cup heavy cream
- salt and pepper to taste
- minced green onions for topping
Instructions
- In a large stockpot over medium heat, combine the onions, celery, carrots, and butter. Sauté until the vegetables are softened. Add in the garlic and parsley, sauté until fragrant, around 2 minutes. Sprinkle the parsley and thyme over the vegetables and mix in.
- Sprinkle the flour over the vegetables, stirring into the butter. Cook for 2 minutes until the flour smells nutty and is slightly browned.
- Slowly whisk in the chicken broth, making sure there are no lumps. Add in the corn, creamed corn, potatoes, and then salt and pepper to taste.
- Bring to a low simmer and cook until the potatoes are tender and falling apart. Stir in the cream, whisking to ensure there are no lumps. Cook for another 2-3 minutes.
- Remove from the stove and ladle into bowls to serve. Top with minced green onions if desired.
Recipe Notes
- To make this dairy-free, saute the vegetables in olive oil and skip the cream at the end. Thanks to the creamed corn this soup is rich and thick on it’s own.
- Make it vegetarian by using vegetable broth instead of chicken
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Peter B says
After seeing this recipe THIS MORNING I acquired the few ingredients I needed and made it per the recipe this evening.
I’ll give it a 5 out of 5! Creamy, tasty, good textures. Easy to make.
Had it with corn bread, almost put jalapenos in it but didn’t.
Cut recipe in half cause there is just 2 of us. Have sufficient leftovers for lunch tomorrow.
Karlynn J says
Wow, yes this recipe is brand new today Peter! I am so glad you tried it right away and loved it! It’s a new favourite of mine, and I’ll be making cornbread next time too!