This Creamy Corn Soup uses whole ears of corn to flavour the stock before the kernels are blended into a smooth, velvety soup with potato, cream and a touch of chilli. It’s simple to make, deeply comforting and packed with sweet corn flavour.
Corn soup is one of those recipes that feels far greater than the sum of its parts.
A handful of simple ingredients, a bit of time on the stove, a little blitzing and suddenly you’ve got something rich, silky and deeply comforting.
For this version, I wanted the corn flavour to be as pronounced as possible, so instead of simply cutting the kernels from the cob and moving on, the whole ears are simmered in the stock first. It’s a small extra step, but it draws even more flavour into the stock base before the kernels are blended back in.
The result is a Creamy Corn Soup that’s smooth, sweet and full of corn flavour, with potato adding body, cream adding richness and just enough chilli to keep things interesting.
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Why You’ll Love this Creamy Corn Soup Recipe
- Full of sweet corn flavour. Simmering the whole ears in the stock helps draw extra flavour from the cobs before the kernels are blended back into the soup.
- Simple ingredients. Everything is easy to find and relatively inexpensive.
- Comforting without being heavy. Rich enough to feel satisfying, but not overly rich.
- Freezer-friendly. Freeze the soup before adding the cream. Then stir in some cream when heating up a portion.
- Easy to customise. Add extra chilli, more herbs or different toppings depending on what you have on hand.
Creamy Corn Soup Recipe Ingredients
This soup relies on a handful of simple ingredients, each contributing something important to the finished bowl. Exact quantities can be found in the recipe card below.
- Olive oil. Used to soften the vegetables and build the foundation of the soup.
- Onion. Adds sweetness and savoury depth as it cooks down.
- Potato. Gives the soup body and helps create a silky texture once blended. Floury potatoes generally work best, though any all-rounder will work well too.
- Long red chilli. Adds a gentle warmth that balances the sweetness of the corn without making the soup particularly spicy.
- Whole ears of corn. The star ingredient. The cobs flavour the stock while the kernels are blended into the soup, creating layers of sweet corn flavour throughout.
- Vegetable stock. Forms the base of the soup and allows the corn flavour to shine. Chicken stock also works well, though stronger stocks like beef or fish can overpower the sweetness of the corn.
- Heavy cream. Adds richness and rounds out the texture of the finished soup.
- Fresh chives. Scattered over the top just before serving, they add a mild onion flavour and fresh contrast to the creamy soup.
How to Make this Creamy Corn Soup
This soup comes together in a few straightforward steps. The secret is giving both the corn and the stock time to do their work before blending everything together.
- Sweat the vegetables. Begin by cooking the onion, potato and chilli until softened and fragrant.
- Simmer the corn. Add the whole ears of corn and stock, then allow everything to simmer so the cobs can flavour the broth while the vegetables become tender.
- Remove the kernels. Once the corn is cooked, carefully remove the cobs and cut away the kernels.
- Blend until smooth. Return the kernels to the pot and blend the soup until silky and creamy.
- Finish with cream. Stir through the cream and gently reheat before serving.
- Garnish and enjoy. Scatter over fresh chives and serve while hot.
Recipe Tips and Tricks
- Use fresh corn. The fresher and sweeter the corn, the sweeter and more flavourful the finished soup will be.
- Don’t skip simmering the cobs. They contribute a surprising amount of flavour to the stock.
- Blend thoroughly. Corn doesn’t break down quite as easily as some vegetables, so blend the soup well for the smoothest texture. You can even pass the soup through a fine sieve to make it even silkier.
- Taste before serving. Corn varies in sweetness, so a final adjustment of salt can make a big difference.
Creamy Corn Soup Recipe FAQs
Can I use frozen corn instead of fresh corn?
Fresh corn gives the best flavour here, particularly because the cobs are used to flavour the stock. Frozen corn should work, but honestly I haven’t tried it. Frozen corn cobs may not provide the same depth of flavour and sweetness.
Do I need to strain the soup?
No, a good blender will create a smooth texture. Corn kernels don’t break down completely though, so if you prefer an especially silky finish, you can strain out the fibrous outer layers.
Can I make this soup ahead of time?
Yes. It reheats well from the fridge, cream and all. If you freeze it though, make sure to do so before adding the cream.
Can I leave out the cream?
Yes. The potato and corn provide plenty of body, though the soup will be less rich.
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Once blended, the corn becomes surprisingly silky, transforming a handful of simple ingredients into something rich, smooth and deeply comforting. It’s the sort of soup that’s particularly satisfying on cooler days, especially with a piece of warm bread alongside.
🧁 If you make this Creamy Corn Soup, I’d love to hear how it turned out. Leave a comment below or tag me on Instagram so I can see what you’re cooking, and if you’d like more recipes like this, the newsletter is where I share them first.
Recipe
Creamy Corn Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 potato, chopped
- 1 chilli, chopped
- 3 corn cobs, husks and silk removed
- 1 litre stock
- 300 ml heavy cream
- Chopped fresh chives and extra cream to serve, optional
Instructions
- In a dutch oven or large soup pot with a lid, heat the oil over medium heat. Add the chopped onion, potato and chilli. Saute for 5-7 minutes, until just starting to sweat. Add the corn cobs and the vegetable stock. Put the lid half on and simmer on medium-low heat for 25-30 minutes, or until the potatoes and corn kernels have softened.1 tablespoon olive oil, 1 onion, 1 potato, 1 chilli, 3 corn cobs, 1 litre stock
- Remove the corn cobs from the pot, and using a sharp knife, carefully slice off the kernels. Return the kernels to the potato mixture in the pot.
- Using an immersion blender or a blender, blend the soup until smooth.
- Lower the heat and add the cream, mixing well, and cook until heated through again.300 ml heavy cream
- Serve with an extra drizzle of cream and fresh chives, bread, or even prawn toast!Chopped fresh chives and extra cream to serve
