Looking for a vegetarian alternative to corn chowder? Try this creamy corn soup recipe that is both gluten and nut-free. Be sure to watch the video!
Estimated reading time: 3 minutes
During the corn season, this soup is on regular rotation in our everyday meal menu. I hope it becomes a favourite for you as well! This vegetarian corn soup is a comforting bowl of creamy goodness.
Delicious to the core, so easy to make, and perfect for the kids as well. The whole family can enjoy this creamy corn soup for dinner or a light lunch.
Recipe Highlights
- pure vegetarian
- gluten and nut-free
- family-friendly meal
- wholesome and nourishing
Ingredients You’ll Need
- 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 flavour in the soup.
- Potato add creaminess to the soup. Avoid using sweet potatoes.
- 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 and Thyme gives a deep flavour and aroma to the soup.
- Butter: Compliments the sweetness of the corn and gives a rich, buttery flavour to them. Feel free to use olive oil or coconut oil for a vegan corn soup.
- Cream provides a perfect finishing touch to the soup. Coconut milk is the best vegan alternative.
- Other Ingredients: Salt, pepper, stock, 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, flavour. Whereas, the frozen corn lacks that natural sweet flavour plus there are no cobs for the stock. In my opinion, this creamy corn soup tastes best when made with corn kernels off the cob.
Watch Corn Soup Video
Serving Suggestion
You’ll be surprised to know that this creamy 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 chilli oil or infused garlic oil to enhance the flavour of the corn soup.
More Vegetable Soup Recipes
- Mushroom Soup
- Green Peas Soup
- Cauliflower Soup
- Vegetable Thukpa
- Broccoli Almond Soup
- Creamy Zucchini Soup
- Vegetable Barley Soup
- Tomato Couscous Soup
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Creamy Corn Soup Recipe
- Saucepan
- Blender
Ingredients
- 2 ears of corn (corn on cob)
- 2 tablespoon olive oil
- 1 tablespoon finely minced garlic
- 2 sprigs thyme
- 2 tablespoon celery stalk, finely chopped
- 1 medium size onion, chopped
- 1 small size potato, peeled and diced
- 6 Cup vegetable stock (see recipe)
- 1 teaspoon Salt
- ½ teaspoon black pepper
- ¼ 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.
- 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.
- You can store this soup in the refrigerator for 1 week.
RAVI MEHROTRA says
GREAT RECIPE. MADE WITH FRESH CORN . EXCELLENT. SOUP.
Hina Gujral says
thank you!
Suriya says
Nice blog! Thanks for sharing useful information about Creamy Corn Soup Recipe blog
Hina Gujral says
thank you for your feedback!
Suriya says
Nice blog! Thanks for sharing useful information about “Creamy Corn Soup “Recipe blog