Creamy Corn Soup brings together sweet corn, tender potatoes, and rich cream in one velvety bowl of comfort. This smooth and satisfying dish uses simple pantry ingredients, yet it delivers bold flavor and silky texture every time. Whether you need a cozy weeknight dinner or a light starter for guests, this easy recipe fits perfectly. With just 45 minutes from start to finish, you can serve a warm, homemade bowl that tastes fresh and indulgent year-round.
Story
I started making Corn Soup when I needed something comforting yet uncomplicated. Fresh corn always reminds me of late summer dinners, but this recipe works beautifully any time of year. Over time, I refined this Corn Soup to balance sweetness, creaminess, and brightness from fresh lime juice. Because I purée most of the corn, the texture turns luxuriously smooth while still offering bites of whole kernels for contrast. This easy corn soup feels hearty thanks to the potato, yet it stays light enough to serve as a starter. Every spoonful delivers creamy flavor without overwhelming richness, which makes this vegetarian-friendly adaptation just as satisfying as the original version.
Ingredients
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3 tablespoons butter
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1 large yellow potato, peeled and diced (about 9–10 ounces or 1½ cups diced)
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½ cup chopped onion (white or yellow)
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3 cloves garlic, minced
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3 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
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5 cups corn kernels, divided
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1 cup heavy cream, room temperature
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1–2 tablespoons fresh lime juice (from 1 medium lime)
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Salt, to taste
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Black pepper, to taste
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Chopped fresh chives or cilantro (optional garnish)
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Lime wedges (optional for serving)
Step-by-Step Instructions
Preparing the Ingredients
Start by peeling and dicing the yellow potato into small, even cubes so they cook quickly and evenly. Next, chop the onion finely and mince the garlic cloves. Measure the corn kernels and separate four cups from the remaining one cup. Bring the heavy cream to room temperature so it blends smoothly later. Finally, squeeze fresh lime juice and set all ingredients within reach before heating the pot.
Cooking Instructions
Heat a large pot over medium heat, then add the butter and let it melt gently. Once melted, stir in the diced potato, chopped onion, and minced garlic. Cook for 5 to 6 minutes, stirring often, until the onions soften and the potatoes begin to tenderize. Add the broth and four cups of corn, scraping up any flavorful bits from the bottom. Bring the mixture to a boil, then reduce heat and simmer uncovered for 10 to 12 minutes until the vegetables turn tender. Remove from heat and purée until smooth using an immersion blender. Stir in the heavy cream, then return the pot to medium-low heat. Add the remaining cup of corn and fresh lime juice, season with salt and pepper, and simmer for 5 more minutes before serving.
Tips for Perfect Results
Common Mistakes to Avoid
Avoid browning the butter at the beginning because it can alter the delicate flavor of this creamy soup. Do not rush the simmering step, since the potatoes must soften completely before blending. Always let the soup cool slightly before blending to prevent splattering. Additionally, avoid overfilling a traditional blender, and never skip removing the center cap while blending hot liquids.
Pro Tips for Better Flavor
For deeper sweetness, use fresh or frozen corn rather than canned varieties. If you prefer a fully smooth texture, blend all five cups of corn instead of reserving some for later. For a lighter option, substitute half-and-half for heavy cream. To make this a fully vegetarian soup recipe, use vegetable broth. For a vegan version, swap in plant-based butter and dairy-free cream alternatives.
Serving and Storage
How to Serve
Serve this Corn Soup warm in shallow bowls to highlight its velvety consistency. Sprinkle chopped chives or cilantro over the top for color and freshness. Add a squeeze of lime just before serving to brighten the flavors. Pair it with crusty bread or a simple side salad for a complete meal.
How to Store Leftovers
Store leftover soup in an airtight container in the refrigerator for up to four days. Reheat gently over medium-low heat, stirring occasionally to maintain the creamy texture. If the soup thickens too much, add a small splash of broth or water while reheating. You can also freeze it for up to two months, although the texture may change slightly after thawing.
Conclusion
This creamy Corn Soup delivers comfort, flavor, and simplicity in every spoonful. With minimal prep and everyday ingredients, you can create a rich yet balanced dish that works for any season. Try it once, and it will quickly become a dependable favorite in your kitchen.
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Frequently Asked Questions
Can I make corn soup ahead of time?
Yes, you can prepare this soup up to two days in advance. Store it in the refrigerator and reheat gently before serving, adding a splash of broth if needed to refresh the texture.
Can I use canned corn for this recipe?
Yes, canned corn works if you rinse and drain it thoroughly to reduce excess sodium. However, fresh or frozen corn provides better flavor and sweetness.
How do I make this soup dairy-free?
To make a dairy-free version, replace butter with plant-based butter and use dairy-free cream. Also substitute vegetable broth for chicken broth to keep the soup fully plant-based.
Print
Corn Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Rich, creamy, and deliciously satisfying puréed corn soup made with simple ingredients and enjoyed year-round.
Ingredients
- 3 tablespoons butter
- 1 large yellow potato, peeled and diced (about 9–10 ounces or 1 1/2 cups diced)
- 1/2 cup chopped onion (white or yellow)
- 3 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 5 cups corn kernels, divided
- 1 cup heavy cream, room temperature
- 1–2 tablespoons fresh lime juice
- Salt to taste
- Black pepper to taste
- Chopped fresh chives or cilantro (optional)
- Lime wedges (optional)
Instructions
- Heat a large pot over medium heat and melt the butter.
- Add diced potatoes, chopped onions, and minced garlic; cook 5 to 6 minutes until onions soften and potatoes begin to soften.
- Add chicken broth and 4 cups corn kernels; stir and bring to a boil.
- Reduce heat to medium-low and simmer uncovered 10 to 12 minutes until potatoes and corn are tender.
- Remove from heat and blend until completely smooth using an immersion blender.
- Stir in heavy cream until fully incorporated.
- Return to medium-low heat, add remaining 1 cup corn kernels and lime juice, season with salt and pepper, and simmer 5 minutes.
- Serve warm topped with chives or cilantro and lime wedges if desired.
Notes
- Use fresh or frozen corn for best flavor; rinse and drain canned corn if using.
- Half-and-half can replace heavy cream for a lighter option.
- Add all 5 cups of corn before blending for completely smooth texture.
- Check broth label to keep recipe gluten free.
- Use vegetable broth to make it vegetarian.
- Use vegan butter and dairy-free cream to make it vegan.
- When using a traditional blender, fill only halfway, remove center cap, cover with towel, and blend in batches.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg