Creamy Corn Soup Recipe

Estimated reading time: 3 minutes During the corn season, this soup is on regular rotation in our everyday meal menu. I hope it becomes a favourite for you as well! This vegetarian corn soup is a comforting bowl of creamy goodness. Delicious to the core, so easy to make, and perfect for the kids as well. The whole family can enjoy this creamy corn soup for dinner or a light lunch.

Ingredients You’ll Need

Corn: Sweet Corn Kernels. You can use frozen, canned, or peel them from the whole cob. I prefer using corn kernels from the cob for a deep flavour in the soup. Potato add creaminess to the soup. Avoid using sweet potatoes. Onion for its sharp taste to balance out the sweetness of corn and potato. Garlic: Adjust the quantity as per your personal taste preference. Skip if you are allergic. Celery and Thyme gives a deep flavour and aroma to the soup. Butter: Compliments the sweetness of the corn and gives a rich, buttery flavour to them. Feel free to use olive oil or coconut oil for a vegan corn soup. Cream provides a perfect finishing touch to the soup. Coconut milk is the best vegan alternative. Other Ingredients: Salt, pepper, stock, green onion, or chives

Watch Corn Soup Video

Serving Suggestion

You’ll be surprised to know that this creamy corn soup can be served warm or cold. Yes, you can serve it chilled as a cold appetizer or like a warm comforting soup.

The fresh corn kernels not only taste better but also the leftover cob when added to the soup, gives it a deep, rich, flavour. Whereas, the frozen corn lacks that natural sweet flavour plus there are no cobs for the stock. In my opinion, this creamy corn soup tastes best when made with corn kernels off the cob.

When it comes to garnishing the soup possibilities are endless – from roasted corn kernels, green onion, chives, parsley, fried bacon, olive oil, to thyme. Instead of extra virgin olive oil, you can drizzle chilli oil or infused garlic oil to enhance the flavour of the corn soup.