This vegetarian corn soup is a comforting bowl of creamy goodness. If you are looking for an alternative to corn chowder, then I highly recommend trying this creamy, gluten-free, vegetarian version of corn soup. It will surely become one of your favorite corn recipes. Be sure to watch the video!
During the corn season, this soup is on regular rotation in our everyday meal menu.
Creamy Sweet Corn Soup is major comfort. I hope it becomes a favorite for you as well! Delicious to the core, so easy to make, and perfect for the kids as well. The whole family can enjoy this cream of corn soup for dinner or a light summer lunch.
Ingredients Required
Corn: Sweet Corn Kernels. You can use frozen, canned, or peel them from the whole cob. I prefer using corn kernels from the cob for a deep flavor in the soup.
Potato: They add creaminess to the soup. Avoid using sweet potatoes.
Onion: I prefer using red onion for its sharp taste to balance out the sweetness of corn and potato.
Garlic: Adjust the quantity as per your personal taste preference. Skip if you are allergic.
Celery & Thyme: Gives a deep flavor and aroma to the soup.
Butter: Compliments the sweetness of the corn and gives a rich, buttery flavor to them. Feel free to use olive oil or coconut oil for a vegan corn soup.
Cream: A splash of fresh cream provides a perfect finishing touch to the soup. Coconut milk is the best vegan alternative.
Other Ingredients: Salt, pepper, water, green onion, or chives
Corn on Cob vs Frozen Corn
I prefer using corn kernels freshly cut off the cob for this soup recipe. Why?
The fresh corn kernels not only taste better but also the leftover cob when added to the soup, gives it a deep, rich, flavor. Whereas, the frozen corn lacks that natural sweet flavor plus there are no cobs for the stock. The readymade vegetable stock does not enhance the flavor of the soup.
In my opinion, this corn soup tastes best when made with corn kernels off the cob.
Watch Creamy Corn Soup Recipe Video
How To Make Creamy Corn Soup
It is a simple, fuss-free process:
Cut kernels off corn cobs;
Sauté garlic, onion, celery, potato, and corn.
Add water. Simmer soup, add corn cobs to make corn stock;
Discard corn cobs.
Blitz, strain, add cream … and slurp!
Serving Suggestion
You’ll be surprised to know that this corn soup can be served warm or cold. Yes, you can serve it chilled as a cold appetizer or like a warm comforting soup.
When it comes to garnishing the soup possibilities are endless – from roasted corn kernels, green onion, chives, parsley, fried bacon, olive oil, to thyme. Instead of extra virgin olive oil, you can drizzle infused olive oil to enhance the flavor of the corn soup.
The bright yellow color of the soup is so enticing and a green garnish on top makes it look exquisite.
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Creamy Corn Soup Recipe
- Saucepan
- Blender
Ingredients
- 2 ears of corn (corn on cob)
- 4 tablespoon butter or olive oil
- 1 tablespoon finely minced garlic
- 1 teaspoon thyme
- 2 tablespoon celery stalk, finely chopped
- 1/2 Cup onion, chopped
- 1 Cup potato, peeled and diced
- 6 Cup water
- 2 teaspoon Salt
- 1 teaspoon black pepper
- 1/4 Cup cream
Ingredients For Garnish:
- 2 tablespoon green onion
- 2 tablespoon buttered corn
- 2 tablespoon cream
Instructions
- Cut the corn kernels off the cob. Collect the corn kernels in a bowl. Cut the corn cob into two halves (4 pieces in total). Keep them aside to add to the soup later.
- Heat butter in a saucepan. Add garlic, celery, onion, and fry for 1 – 2 minutes to release the aroma of the ingredients and infuse their flavor into the butter.
- Add diced potato, thyme, and corn kernels. Saute them for 5 – 6 minutes.
- Add water, salt, and give the soup a good stir. Gently place the cob in the soup. Simmer the soup over low heat for 20 – 25 minutes. Discard the scum/foam floating on top of the soup gently using a ladle. Cover and simmer the soup over low heat for 15 – 20 minutes or till corn and potatoes are tender.
- Transfer the soup to a blender or using an immersion blender grind it to a smooth consistency. If the soup is too hot to handle, wait for a few minutes. Using a sieve filter the blended soup, discard the corn pulp, and transfer back the creamy soup to the saucepan. Turn on the heat to the lowest setting.
- Add cream. Season with salt, pepper according to taste, and stir to combine. Simmer the corn soup for 5 – 6 minutes. Turn off the heat.
- Garnish corn soup with green onion, roasted corn, and cream.
- Serve creamy corn soup warm with bread.
Recipe Notes:
- If you are using frozen corn for this soup recipe. Then add vegetable stock instead of water.Â
- The corn soup becomes thick after a few hours or after storing in the refrigerator. While reheating, add little cream or stock, and simmer over low heat.Â
- You can store this soup in the refrigerator for 1 week.Â
