A beloved Southern side dish classic in soup form? Yes, please! This Cream Corn Soup recipe is filling, comforting, cozy, sweet, and savory, with big corn flavor and easy-to-follow instructions. The ingredients are simple and budget-friendly. It's a quick-fix recipe, perfect for lunch or dinner.
This soup is great for summertime and is bound to be a win with the family come dinner time. Want to amp up the flavor a little more? Top it off with a garnish of fresh chives or pan-seared bacon bits. If your family can't get enough of these flavors, we highly recommend our easy corn dip as well! For more ideas check out our soup and stew recipes!
HOW TO MAKE CREAM CORN SOUP
To kick off your Cream Corn Soup, you'll want to have either a large, heavy-bottomed saucepan, a large pot, or an enameled cast-iron Dutch oven.
Place your large saucepan over medium heat and add in the butter. As soon as your butter has melted, add in a finely diced yellow onion. Sauté for about 6 to 8 minutes, stirring occasionally, and as soon as the onion has softened slightly you'll add in a clove of garlic. Sauté for about one minute more and it's on to the corn! Are you a fan of cooking on the stove-top? If so, we have put together tons of stove-top recipes just for you!
As for the corn, you can use fresh corn, canned corn, or even frozen corn. If you are using fresh corn, you will need to know how to get to those kernels! As long as it's sweet corn, it'll pretty much work for this Cream Corn Soup recipe.
If you have yet to work with corn still in husk form, here's how you do it: Lay the corn down on your work surface and cut away the tapered end of the husk. Peel back the husk and remove any corn silk still clinging to the cob. If the silk is particularly clingy, you can easily get rid of it by using a vegetable brush to scrub it away or simply run the cob underwater.
Next, you'll need to get the kernels off the cob. The easiest way to do this is to invert a small bowl inside of a larger bowl. Place the corn tapered side down and use a chef's knife to carefully run your knife down the cob, keeping the blade of your knife as close to the core as you can.
If you are using canned corn for this recipe, be sure to drain it well. If you are using frozen corn kernels, make sure you give yourself plenty of time to either thaw the corn or simply cook it according to package directions if you're pressed for time.
Add your corn to the pot, and sprinkle over the all-purpose flour. The flour in this recipe is used to thicken up the soup so that it reaches the perfect Cream Corn Soup consistency!
Once the flour evenly coats the corn-veggie mixture, begin splashing chicken broth one big splash at a time, stirring until completely incorporated after every addition.
At this point, you can slowly drizzle in the half and half, stirring all the while. If you'd prefer to use heavy cream for a thicker, more decadent soup, that will totally work too!
At this point, you'll also want to add in your seasoning. Season with salt, pepper, sugar, and celery salt -- it's a humble, simple mix of spices, but one that makes a delicious difference to this Cream Corn Soup recipe!
Stir to combine and allow the mixture to come to a simmer. Simmer for about 15 minutes, reducing the heat as necessary to maintain this summer. After 10 to 15 minutes, the soup should have slightly thickened, and you will want to have your blender or food processor fitted with a blade attachment on standby!
Ladle about half of the creamy corn soup into your blender or food processor and fit it with the lid. Remove the feed tube, and cover the opening with a clean dish towel. Process the soup until it has reached a puréed consistency, and return it to the reserved corn in the pot over medium heat. Simmer for about 5 minutes more, and it's time to serve!
For an extra special touch, garnish your soup with chopped chives, bits of pan-seared bacon, or even a drizzle of cream.
Keep any leftover Cream Corn Soup in a sealed container in your refrigerator for up to 3 days. We do not recommend freezing any leftovers, as the dairy content in the soup is too high to reheat and reach that original smooth and creamy consistency.
6 MORE CORN RECIPES YOU’LL LOVE
- Air Fryer Corn On the Cob
- Cornbread Pudding
- Black Bean and Corn Salsa
- Corn Soufflé
- Cream Corn Casserole
- Southern Creamed Corn
Cornbread Pudding
Black Bean and Corn Salsa
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Cream Corn Casserole with Cream Cheese
Creamed Corn with Cream Cheese | Recipe
Cream Corn Soup
Ingredients
- ¼ cup unsalted butter
- 1 yellow onion, finely diced
- 1 clove of garlic, minced
- 2 (15-ounce) cans of corn, drained or 4 ears of corn (see instructions for prepping in notes)
- ⅓ cup all-purpose flour
- 2 cups unsalted chicken broth
- 2 cups half and half
- 1 ½ teaspoons Kosher salt
- 1 ½ teaspoons granulated sugar
- ½ teaspoon black pepper
- ¼ teaspoon celery salt
Instructions
- Add the butter to a large pot or Dutch oven over medium heat, and as soon as it has melted, add the chopped onion. Sauté for about 6-8 minutes, until softened. Add the garlic and stir for about 1 minute more.
- Add in the corn and stir to combine. Sprinkle the flour over the corn mixture and stir until coated, about 1 minute.
- Add in the chicken broth, one big splash at a time, stirring after each addition. Next, stir in the half and half, salt, sugar, pepper, and celery salt and stir.
- Allow the mixture to come to a simmer. Reduce the heat to maintain a simmer, and simmer for about 10-15 minutes, until slightly thickened, stirring often.
- Ladle about half of the soup into a blender or food processor fitted with a blade attachment. Remove the feed tube and cover it with a clean dish towel. Process until the mixture is puréed, and add it back to the pot. Stir, and allow the soup to simmer for about 5 minutes more. Serve and enjoy!
Notes
How To Cut Fresh Corn:
Remove the husk and peel or rinse away any silk still clinging to the corn. Invert a small bowl over a larger bowl and use a chefs knife to carefully cut away the kernels from the cob.Nutrition
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