This easy creamy corn soup is fast, budget-friendly, and made in one pot. Smooth, comforting, and perfect for weeknight dinners or meal prep. Save this recipe.
Why You’ll Love This Recipe
- Quick & easy – ready in about 20 minutes
- Family-friendly – mild, creamy, and comforting
- Budget-friendly – made with affordable pantry staples
- Customizable – adjust the texture, dairy, or add-ins easily
Ingredients
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups corn kernels (fresh, frozen, or canned, drained)
- 3 cups vegetable broth (or chicken broth)
- 1 cup heavy cream (or half-and-half)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional)
Optional Toppings
- Fresh parsley or chives
- Extra corn kernels
- Croutons or crusty bread
Step-by-Step Instructions
- Melt the butter in a large pot over medium heat.
- Add the chopped onion and cook for 3–4 minutes until soft.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the corn and broth, then bring to a gentle simmer.
- Cook for 8–10 minutes until the corn is tender.
- Blend the soup until smooth using an immersion blender (or carefully blend in batches).
- Stir in the cream, salt, pepper, and paprika.
- Simmer for 2–3 more minutes, then taste and adjust seasoning.
- Serve warm with your favorite toppings.
Equipment
- Large soup pot or Dutch oven
- Immersion blender or countertop blender
- Wooden spoon
- Measuring cups and spoons
Tips & Variations
- Extra creamy: Blend all the soup and add an extra splash of cream.
- Chunky texture: Blend only half the soup and leave some corn whole.
- Dairy-free: Use coconut milk or cashew cream instead of heavy cream.
- Cheesy option: Stir in shredded cheddar or Parmesan before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm gently on the stovetop, stirring often to prevent scorching.
Serving Suggestions
- Serve with crusty bread, garlic toast, or crackers
- Pair with a fresh green salad for a light meal
- Use as a cozy starter for dinner parties or holiday meals
- Garnish with herbs for a polished, restaurant-style presentation
Nutrition Facts (Approximate, per serving)
- Calories: 280
- Carbohydrates: 26g
- Protein: 6g
- Fat: 18g
Conclusion
This Creamy Corn Soup (Fast Comfort Food) is proof that simple ingredients can create big comfort. It’s quick enough for weeknights, cozy enough for cold days, and easy enough to make anytime. Save this recipe, print it, or share it with someone who loves easy homemade soups.
FAQ
Can I freeze creamy corn soup?
Yes, but for the best texture, freeze before adding the cream and stir it in after reheating.
How do I make this soup ahead of time?
Prepare the soup fully, let it cool, and refrigerate for up to 3 days. Reheat gently.
Can I use canned corn?
Absolutely, just drain it well before adding.
What can I use instead of heavy cream?
Half-and-half, milk with cornstarch, or coconut milk all work well.
How do I thicken the soup more?
Simmer longer or blend more of the soup until smooth.