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.

Corn soup served in a bowl with a bread on the side

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!

Corn kernel in a bowl with a corn on the cob, an onion, a potato, clove of garlic, jar of cream, side of butter, celery stalks, tablespoon of flour, and chives

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.

Side by side image of diced celery in a bowl with a side of corn on the cob and an image of corn kernels, diced potatoes, diced celery, chopped onions in a pot with a side of corn on the cob

How to Make Corn Soup (overview)

Corn soup is so easy to make and it’s ready in no time!

  1. Sauté onion, celery, and garlic in butter in a saucepan per recipe below.
  2. Add flour, herbs, corn and potatoes.
  3. Stir in the remainder of the ingredients. Simmer until the potatoes are tender, about 15 minutes.
  4. 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.

Corn soup served in a bowl with a bread on the side

Serving Suggestions

Recipe Tips

  • 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

Did you love this Easy Corn Soup? Be sure to leave a rating and a comment below! 

Corn Soup in white bowls with fresh bread on the side
5 from 99 votes↑ Click stars to rate now!
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Creamy Corn Soup

Sweet, savory, and loaded with flavor, this creamy soup will be a family favorite all year long!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 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.


Store leftover soup in an airtight container in the fridge for up to 3 days. 
5 from 99 votes

Nutrition Information

Calories: 229 | Carbohydrates: 20g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 1165mg | Potassium: 355mg | Fiber: 2g | Sugar: 3g | Vitamin A: 606IU | Vitamin C: 16mg | Calcium: 48mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dinner, Lunch, Side Dish, Soup
Cuisine American
Corn Soup in a white bowl with a title
Corn Soup in a bowl with writing
Corn Soup in a pot with writing
Corn Soup in a white serving bowl with text


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Delicious! I used frozen sweet white corn, half n half in place of light cream and I pureed mine. A keeper recipe —a great simple comfort soup5 stars

    1. Hi Jade, we have only made this recipe as listed but it should work fine. You just won’t get the peices of corn in every bite.

  2. This was fantastic ! I used the suggested Italian sausage and I actually just roasted all of the veggies . When they were done I blended some with chicken broth to thicken the soup as also suggested :) I then added half and half and seasoned to my taste . I served it with yummy oyster crackers :) it was a hit!! Thank you! You are my go to for any recipe! :)) I appreciate you!5 stars

  3. 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.5 stars

  4. 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.5 stars

  5. 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!

  6. 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?

    1. 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!

  7. 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.