Corn Soup

Sitting down to enjoy a bowl of corn soup will transport you right back to summer, no matter the time of year. Our light, refreshing and slightly sweet soup is a winner from all angles because it comes together quickly, won’t break the bank and, most importantly, will be loved by the whole family. Plus, it’s packed with corn, potatoes, onion and carrots, so everyone can get their veggies in.

Ingredients for Corn Soup

• Corn: This soup calls for fresh or frozen corn, which means you’re not confined to making the recipe during sweet corn season.
• Butter: There’s a reason why butter is a classic combination with corn on the cob, so it will also be a great addition to corn soup. It gives the soup some extra richness.
• Onion: Use a yellow onion for some mild onion taste here, since red or white types of onions may overpower the corn.
• Carrot: Along with the corn, carrots add both flavor and texture to the soup and contribute to its sweetness.
• Potato: The potatoes provide a hearty element, and their starches thicken the soup.
• Garlic: Use fresh garlic for the best flavor. Use a knife to crush the cloves.
• Seasonings: Salt, pepper and cayenne pepper are used to lightly season the soup.
• Chicken broth: Chicken broth provides a flavorful, savory base for this corn soup. Use your favorite brand of chicken broth, or try your hand at homemade chicken broth if you have time.
• Milk: Use whole milk for some extra creaminess. You can also substitute heavy whipping cream or half-and-half.
• Lemon juice: A splash of lemon juice brings a little acidity to balance everything out.
• Chives: Chopped chives are the perfect fresh and herbal finish for this corn soup.

Directions

Step 1: Bring the soup together

In a Dutch oven, melt the butter over medium heat. Add the chopped onion, carrot and potatoes and cook them until they’re tender, about five to seven minutes. Stir in three cups of corn, plus the crushed garlic, salt, pepper and cayenne, and cook for one more minute. Stir in the chicken broth and milk and bring to a simmer. Continue cooking for 10 to 15 minutes, until the corn has softened.

Step 2: Blend the soup

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Remove the soup from the heat and allow it to cool slightly. Process the soup in batches in a blender until it’s very smooth. Return the soup to the pot and stir in the remaining 3 cups of corn. Cook until the corn is tender, six to eight minutes longer, then remove the soup from the heat. Finish by stirring in the lemon juice and chives.

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Corn Soup Variations

• Make it dairy-free: This is an easy soup to keep dairy-free. You can simply substitute the butter and milk for dairy-free alternatives, like vegan butter and unsweetened almond milk.
• Change up the flavors: There are so many different flavors you can add here. Try corn soup with southwestern toppings like toasted tortilla strips and sour cream. Or, make it into a corn-and-chorizo or corn-and-shrimp soup by adding meat—you’ll just have to cook it before adding it the pot (which should be after you’ve blended part of the soup). You can also add other vegetables, like celery, small rounds of asparagus or freshly chopped tomatoes.
• Add cheese: Like many soup recipes, this corn soup would be delicious with some cheese mixed in. Try it with shredded Parmesan, Gruyere, cheddar cheese or a Mexican-style cheese blend.

How to Store Corn Soup

This soup stores really well, and is going to be even better on day two. It should be stored in an airtight container in the fridge.

How long does corn soup last?

Corn soup will last for up to four days in the fridge or up to four months in the freezer.

Can you freeze corn soup?

Yes, you can freeze corn soup, but be aware that the texture of the milk and butter may change slightly when the soup is defrosted. Soups are great to have on hand when you don’t have time to make dinner from scratch. Just pull the corn soup out of the freezer the night before you want to eat it, or at least a couple of hours beforehand to let it thaw.

How do you reheat corn soup?

Reheat corn soup either on the stovetop or in the microwave until it’s warmed through.

Corn Soup Tips

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What’s the best way to get corn kernels off the cob?

To get the kernels off the cob, stand the corn cob up in the middle of a large bowl. Then, carefully use a knife to shave off the kernels. The bowl should catch most of the flyaways.

What can you serve with corn soup?

I love to serve corn soup with some crusty bread and a simple salad—whether it’s a green salad or a slaw. A pasta salad would even do the trick since this corn soup isn’t quite as hearty. It would also make a great quick lunch with your favorite sandwich recipe.

Can you freeze fresh summer corn for this soup?

You can definitely freeze corn on the cob for your winter soups, and this is the perfect soup for your frozen summer corn. I like to store at least a full freezer bag of kernels every summer so I can have a taste of sunshine during the dreary winter days.