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The Ultimate Creamy Corn Soup Recipe

A close-up of a white bowl filled with creamy yellow corn soup, garnished generously with whole corn kernels and fresh chopped chives.
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Make this deeply satisfying, restaurant-style creamy corn soup using simple ingredients. This recipe delivers rich texture and sweet corn flavor, perfect for a cozy meal.

Ingredients

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  • 4 cups fresh or frozen sweet corn kernels
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups vegetable or chicken broth
  • 1 cup whole milk or half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup heavy cream (optional, for extra richness)
  • 2 tablespoons fresh chives, chopped (for garnish)

Instructions

  1. If using fresh corn, cut kernels from 4 ears of corn. If using frozen, thaw slightly.
  2. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic burn.
  4. Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1 minute to cook out the raw flour taste. This creates a roux.
  5. Slowly whisk in the vegetable or chicken broth until the mixture is smooth and there are no lumps. Bring the mixture to a simmer, stirring occasionally, until it thickens slightly.
  6. Add the corn kernels, salt, and pepper to the pot. Continue to simmer for 10 minutes, allowing the flavors to combine.
  7. Carefully transfer about two-thirds of the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth.
  8. Return the pureed soup to the pot with the remaining whole corn kernels. Stir well.
  9. Stir in the milk or half-and-half. Heat the soup gently until it is hot, but do not allow it to boil after adding the dairy.
  10. Stir in the heavy cream, if using, for a richer texture. Taste and adjust salt and pepper as needed.
  11. Serve your homemade corn soup hot, garnished with fresh chives.

Notes

  • For a Mexican Street Corn Soup variation, add 1 teaspoon of chili powder and 1/2 teaspoon of smoked paprika with the flour. Finish with a squeeze of lime juice before serving.
  • To achieve a restaurant-style texture without heavy cream, blend a small cooked potato with the soup base.
  • If you want to use up corn cobs, simmer the cobs in the broth for 15 minutes before removing them and proceeding with the recipe; this adds deep corn flavor.

Nutrition

Find it online: https://cookingbyjade.com/creamy-corn-soup-recipe-easy-corn-soup/