Sweet and creamy, corn soup is one of the ultimate comfort foods! Use frozen corn to make this all year long!
Three steps and one stockpot is all it takes to make this easy recipe when you’re short on time but want a filling, heartwarming meal.
Cozy Corn Soup
Affordable, easy, with a savory-sweet flavor that even the pickiest of eaters will approve of, corn soup is a great meatless dinner offering. It also tastes great with shredded chicken, or ground sausage (or bacon or ham) for those with heartier appetites.
This is a creamy cozy soup recipe and full of flavor. It’s not quite as thick as a corn chowder but it’s just as satisfying!
Ingredients and Variations
Corn It always tastes great whether it’s frozen, fresh, or canned. Let frozen corn thaw before using and drain and rinse canned corn.
Potato For a thicker hearty soup, we add potato to the soup. Feel free to sub out sweet potatoes.
Dairy A super creamy version can be made with heavy whipping cream, but light cream will still produce a delicious rich-tasting result.
PRO TIP: Just like canned beans, the best way to used canned vegetables is to drain and rinse them before using them to eliminate extra sodium used in the preservation process. If you are simply cooking canned veggies, use clean water to boil them in.
How to Make Corn Soup (overview)
Corn soup is so easy to make and it’s ready in no time!
- Sauté onion, celery, and garlic in butter in a saucepan per recipe below.
- Add flour, herbs, corn and potatoes.
- Stir in the remainder of the ingredients. Simmer until the potatoes are tender, about 15 minutes.
- Remove from heat and serve with chives.
Serving Tip: A dollop of sour cream and some bacon bits make for a great garnish as well!
Want a Thicker Soup?
- Blend a portion of the corn and potatoes and return them to the pot for thicker soup.
- The soup can also be thickened with a slurry. Combine equal parts cornstarch and water and stir into the simmering soup until thickened.
- Alternately, stir in a few potato flakes until thickened.
- Every great soup needs some bread or croutons, right? Try some homemade parmesan garlic and herb croutons, some cheesy breadsticks, or homemade crostini for dipping.
- A fresh salad is a bright, tangy way to complement corn soup as well! Make a nice tossed salad or caesar salad.
- Corn soup is a great way to use up leftover veggies and even meats like sausage!
- This can be made ahead of time and reheated for lunches or quick dinners on the go.
- Keep leftovers in a covered container in the fridge for about 3 days. Reheat in the microwave or stovetop and serve again.
- Soups with dairy don’t tend to freeze well.
More Savory Soups
- Sausage & Kale Soup – 30 minute meal
- Butternut Squash Soup – rich & creamy
- Creamy Celery Soup – budget friendly
- Mushroom Barley Soup – vegetarian
- Taco Soup Recipe – 5 star recipe
- 15 Bean Soup – a hearty & filling soup
- Creamy Tortellini Soup – a one-pot meal
- Quick Potato Corn Chowder – loaded with fresh veggies
Did you love this Easy Corn Soup? Be sure to leave a rating and a comment below!
Creamy Corn Soup
- ½ onion chopped
- 2 ribs celery finely diced
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 tablespoon flour
- ½ teaspoon thyme leaves fresh, or ¼ teaspoon of dried thyme
- 2 cups corn kernels fresh, frozen, or canned
- 1 large potato peeled and ½" diced
- 3 cups chicken broth or vegetable broth
- 1 cup light cream or milk
- ½ teaspoon kosher salt & pepper each
- chives for garnish sliced
- Combine onion, celery, butter, and garlic in a saucepan. Cook over medium heat until onion softens, about 4 minutes.
- Add flour and thyme. Cook 1 minute more. Stir in corn and potatoes.
- Add broth, cream, salt, and pepper. Simmer 15-20 minutes uncovered or until potatoes are tender.
- Garnish with chives and serve warm.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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made it with half skimmed milk. super good! family loved it too :)
This soup was easy and delicious! It was so yummy, not a drop was left. Thanks!
Easy, flexible. Added broccoli and asparagus. Lovely soup, both beautiful and healthy.
I am so glad you enjoyed this recipe Joaquin!
Initially the recipe says stockpot, but then it says in a saucepan and cook for 15 minutes. I’ll go with the saucepan, it looks delicious.
Any type of pot should work fine Jude. Enjoy!
ITS SOOOO DELICIOUS!!
thank you i really like it. and its sooooo filling!
So happy you are enjoying it!
This was easy and delicous! I used 1 celery stalk and 1/4 cup diced red bell pepper (I needed to use it up), which added some nice color. For potatoes, I used baby Yukon Gold. I also added some smoked paprika.
Delicious soup!! The only things I did that weren’t in the recipe was to add bacon and to use my immersion blender. I used it really quick so as not to blend everything. This was a hit with my family. Will definitely make again!
So glad you loved it!
Love the soup! I used whole cream because that is what i keep on hand. Everything else as stated in recipe. Delicious!!
Question: could the soup be frozen? I was thinking if I kept the cream out I could freeze and then add the cream while I reheat the soup. What do you think?
This can be frozen but as you said I would freeze it without the cream in it and add the cream when reheating it later!
I have half-half to use up
Would that work
Yes, that’ll work Dave. Enjoy the soup!
This soup is delicious! I did change up a little for my taste. Instead of light milk, I added whipping cream and did not add the celery or thyme. It really is so good.
This soup was very good!
This soup looks good
Let us know how it goes if you try it Trina!
great recipe! made mine with all purpose cream instead of light cream and it still tastes great!
So glad you loved it!
Great Bachelor soup