Our simple corn soup recipe features the wonderful flavor of sweet summer corn. Instead of canned corn, our recipe calls for freshly ripened corn. Once cooked, it yields a soup with a vivid yellow hue and the most luscious texture.
Creamy and smooth with a savory-sweet flavor, our corn soup will delight even the pickiest eater. It is also adaptable: substitute your favorite herbs, top it with fresh tomatoes, ground sausage, or shredded chicken or swirl in your favorite cheese to make it even more satisfying.
Is Corn Soup Healthy?
Corn soup is one of the few recipes that is as nutritious as it sounds.
Our recipe calls for a variety of vegetables including maize, potatoes, and celery, all of which provide an abundance of fiber, vitamins, and minerals contributing to your daily critical nutritional requirements.
The USDA advises that we consume moderate quantities of calories and restrict our intake of saturated fats, salt, and added sweets. Thus, we calculated the soup’s nutritional profile to make it as healthy as possible.
Each portion of the soup adheres to our healthy eating guidelines. It is a nutritious side dish that pairs nicely with a variety of entrees.
Ingredients for Our Recipe
To make this corn soup, you may use either American sweet corn or regular corn because both varieties make a flavorful base. Note that the sweet corn must be soft, plump, and juicy to impart a sweet, delightful flavor.
The addition of potatoes adds thickness without the need for cornstarch or flour. Also, feel free to substitute regular potatoes for sweet potatoes and additional vegetables of your choice. They help to build the texture and lend flavorful layers to the soup base.
There are several options for the dairy and liquid used in corn soup. Milk and heavy cream can be used to create a super-creamy consistency but mild cream will still yield a perfectly rich texture. For a vegetarian soup, omit dairy and use equal parts of vegetable stock.
When it comes to spices and herbs, our choices are simple. Scallions give a delightful freshness while paprika imparts a great deal of complexity and balances the sweetness of the corn.
How to Remove Corn from the Cob
Using corn removed straight from the cob provides a delicious taste that frozen or canned corn cannot match. Here are two simple methods for removing corn from the cob without making a mess.
For me, the most convenient method is to just remove the kernels. Put one end of the cob in the basin. The key challenge is preventing the kernels from scattering everywhere.
Then, using a sharp chef’s knife, cut downward as near as possible to the base of the kernels. Rotate the cob of corn and continue cutting until all kernels have been removed.
The second technique involves removing the kernels with a spoon. First, insert the handle end of a spoon between two lines of corn and remove one of the lines by prying out one kernel at a time.
Then, using your thumb, push the adjacent line of corn in the direction of the line you just removed. You will see the corn kernels come off easily.
What to Eat with
While there is nothing cozier and tastier than a bowl of homemade corn soup on a cold evening, it is also an ideal complement to a variety of meals.
If you’re craving something substantial and beefy. Consider combining your corn soup with smoked sausage. Kielbasa, Andouille, and Cajun smoked sausages are our favorites as they are full of delicious flavors and can even be slightly spicy. Or, try something sweet, such as chorizo or Italian sausage.
Storage the Leftovers
If you want to store this sweetcorn soup, place it in an airtight jar and refrigerate for up to 3 – 4 days.
To freeze, transfer the soup to a freezer-safe container or Ziploc bag with an inch of space at the top of the container for the food to expand. Frozen soup should last for 3 months.
Frozen soup should be defrosted overnight in the refrigerator, so be sure to plan your corn soup meal a day ahead. Then, reheat in the microwave or on the stovetop over medium-high heat until everything is heated through.
Love This Soup? There's More!
Corn Soup Recipe
This corn soup recipe is an easy and delicious way to turn fresh sweet corn and a few ingredients into a comforting soup for a light lunch or dinner.
- cook TIME 25 mins
- prep TIME 10 mins
- total TIME 35 mins
- COURSE Side Dish
- CUISINE American
- SERVINGS servings
- CALORIES 211 kcal
INGREDIENTS
- 12 oz corn
- 2 oz onion (chopped)
- 4 oz potatoes (cubed)
- 1 oz celery (diced)
- 1 tbsp olive oil
- 1 tbsp shallot (minced)
- 1/4 tsp salt
- 1 cup water
- 1 cup milk
- 2 tbsp heavy cream
- 0.5 oz parmesan cheese (shredded)
- 2 tbsp scallion (chopped)
- 2 tbsp parsley (chopped)
- 1/4 tsp paprika
INSTRUCTIONS
Prep:
Chop the onion: Cut away the onion’s top and bottom and dice them into small pieces.
Mince the shallot: Chop the root end and half the shallot lengthwise. Remove the skin and chop it.
Cut the potatoes: Peel the potatoes and slice them into 2-inch-thick slices. Next, cut each of these slices into 2-inch thick matchsticks. Reduce the matchsticks to 2-inch cubes.
Dice the celery: Chop off the leafy ends of the celery stalk. Then, starting at the top of the stalk, make slices perpendicular to the stalk to get chunks about 1 inch thick.
Chop the scallion: Cut off the root end and chop the scallion into ½-inch thick pieces.
Chop the parsley: Discard the bottom, leafless section of the stems and finely chop the parsley leaves.
Cook:
Sauté the spices: Heat a pot over medium heat. Add 1 tbsp olive oil, 2 oz onion, and 1 tbsp shallot and cook for 1 minute or until translucent and fragrant.
Add the vegetables: Stir in 12 oz corn, 4 oz potatoes, 1 oz celery, and 1/4 tsp salt. Continue to cook for another 3 minutes.
Add water and milk: Pour 1 cup water and 1 cup milk into the pot and bring to a boil. Then reduce the heat to simmer for 20 minutes.
Stir in heavy cream and cheese: Add 2 tbsp heavy cream and 0.5 oz parmesan cheese and give a stir to combine. Take off the heat.
Blend the soup: Use a hand immersion blender to purée the soup until smooth. Alternatively, let the soup cool slightly and purée it in batches in a blender.
Strain the soup: Place a fine mesh sieve over a large bowl and pass the soup through, using a back of a ladle to push the soup through if necessary. Discard the fibers and return the strained soup to the pot.
Serve the soup: To serve, ladle into individual bowls. Garnish with 2 tbsp scallion, 2 tbsp parsley, and 1/4 tsp paprika. Serve the soup hot.
NUTRITION
Tuyet Pham
Head Chef, Culinary Consultant
Luna Regina
Writer, Author
Natalie Butler, RD, LD
Nutrition Reviewer
- Terri LauberComforting soup, a bowl of warmth!