This creamy corn soup brings together sweet kernels, rich cream, and aromatic herbs for a velvety bowl of comfort. Fresh corn gets transformed into a restaurant-quality creamy corn soup that’s surprisingly simple to make at home, with golden color and incredible depth of flavor.
SERVES: 4 | PREP: 15 MIN | COOK: 35 MIN | TOTAL: 50 MIN
Ingredients
Base Vegetables
| Ingredient | Amount |
|---|---|
| Fresh corn (about 6 ears) | 4 cups kernels |
| Yellow onion, diced | 1 medium |
| Garlic cloves, minced | 4 cloves |
| Butter | 3 tablespoons |
| All-purpose flour | 2 tablespoons |
Liquid & Dairy
| Ingredient | Amount |
|---|---|
| Chicken or vegetable stock | 3 cups |
| Heavy cream | 1 cup |
| Whole milk | 1 cup |
Seasonings & Finish
| Ingredient | Amount |
|---|---|
| Fresh thyme | 2 sprigs |
| Bay leaf | 1 leaf |
| Salt | 1½ teaspoons |
| Black pepper | ½ teaspoon |
| Smoked paprika | ¼ teaspoon |
| Fresh chives, chopped | 2 tablespoons |
Step-by-Step Instructions
Phase 1: Preparing the Corn (5 minutes)
Step 1: Stand each corn ear upright in a large bowl. Run your knife down the sides to remove the kernels.
This catches all the kernels in one place and prevents them from flying across your counter. You want about 4 cups total.
Step 2: After cutting off the kernels, scrape each cob with the back of your knife.
This releases the sweet “corn milk” that adds incredible creaminess to your soup. Don’t skip this—it’s liquid gold.
Phase 2: Building the Flavor Base (8 minutes)
Step 3: Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the 3 tablespoons butter and let it melt completely.
The butter should foam slightly but not brown. If it starts turning golden, reduce your heat.
Step 4: Add the diced onion to the melted butter. Cook for 5 minutes, stirring every minute.
You’re looking for the onion to turn translucent and soft. It should smell sweet, not sharp. This is where your soup builds its foundation.
Step 5: Add the minced garlic and stir constantly for 1 minute.
Garlic burns quickly, so keep it moving. You’ll smell that amazing aroma when it’s ready—it should be fragrant but not browned.
Step 6: Sprinkle the 2 tablespoons flour over the onion mixture. Stir continuously for 2 minutes.
This creates a roux that will thicken your creamy corn soup. The flour should coat the vegetables and look slightly golden. It’ll smell nutty and toasted.
Phase 3: Adding Liquids (5 minutes)
Step 7: Pour in 1 cup of stock while whisking constantly.
Start with just one cup to avoid lumps. The mixture will look thick and paste-like at first—that’s normal. Keep whisking until smooth.
Step 8: Add the remaining 2 cups stock, the whole milk, and 1 cup heavy cream. Whisk until everything combines smoothly.
The liquid should look pale yellow and creamy. If you see any flour clumps floating, whisk more vigorously.
Phase 4: Cooking the Soup (20 minutes)
Step 9: Add 3 cups of the corn kernels (save 1 cup for later), thyme sprigs, bay leaf, salt, pepper, and smoked paprika.
Reserve that last cup of corn for texture contrast. The spices should float on top before you stir them in.
Step 10: Bring the mixture to a gentle boil over medium-high heat, then immediately reduce to low.
You’ll see bubbles forming around the edges first. Once you see bubbles in the center, turn down the heat right away.
Step 11: Simmer uncovered for 15 minutes, stirring every 5 minutes.
The corn will soften and release its starches, naturally thickening the soup. The liquid should reduce slightly and look creamier.
Step 12: Remove the thyme sprigs and bay leaf with tongs or a slotted spoon.
Fish these out carefully—you don’t want anyone biting into a bay leaf. They’ve done their job flavoring the soup.
Phase 5: Blending & Finishing (7 minutes)
Step 13: Remove the pot from heat and let cool for 3 minutes.
This prevents dangerous hot splashes when blending. Hot liquid expands and can cause burns if blended immediately.
Step 14: Use an immersion blender directly in the pot and blend for 2-3 minutes until smooth and velvety.
If using a regular blender, work in batches and never fill more than halfway. Hold the lid down with a kitchen towel. The soup should look thick and creamy, similar to slow cooker corn chowder in texture.
Step 15: Stir in the reserved 1 cup corn kernels.
These whole kernels add texture and remind you that you’re eating real corn, not just purée.
Step 16: Return to low heat and warm through for 2 minutes.
Just heat those corn kernels—don’t cook them to death. They should stay slightly firm.
Step 17: Taste and adjust seasoning with more salt and pepper if needed.
The soup should taste sweet from the corn with a savory backbone. If it tastes flat, add ¼ teaspoon salt at a time.
Step 18: Ladle into bowls and garnish with chopped chives.
The bright green chives add a fresh onion flavor that cuts through the richness.
Chef’s Notes
Corn Selection: Use the freshest corn you can find. Press a kernel with your thumbnail—if milky juice squirts out, it’s perfect. Older corn has less sugar and starchy texture.
Cream Control: For lighter creamy corn soup, substitute half-and-half for the heavy cream. The soup will be thinner but still delicious. You can also reduce cream to ½ cup and increase milk to 1½ cups.
Make It Pop: A squeeze of lime juice before serving brightens all the flavors. Just 1 tablespoon transforms the entire bowl.
Stock Matters: Chicken stock adds depth, but vegetable stock keeps it vegetarian. Avoid canned corn liquid—it’s too salty and metallic-tasting for this recipe.
Nutrition Facts (Per Serving)
Calories: 385
Protein: 9g
Carbohydrates: 38g
Fat: 24g
Fiber: 4g
Sugar: 12g
Sodium: 720mg
Creative Variations
Mexican Street Corn Soup: Add 1 teaspoon cumin, ½ teaspoon chili powder, and top with crumbled cotija cheese, cilantro, and lime wedges. This transforms your creamy corn soup into a fiesta bowl.
Bacon Lover’s Version: Cook 6 strips diced bacon first, remove, and use the bacon fat instead of butter. Crumble the bacon on top. The smoky flavor complements the sweet corn beautifully.
Roasted Poblano Corn Soup: Char 2 poblano peppers, remove skins, and blend into the soup. This adds a gentle heat and smoky depth that pairs perfectly with recipes like Portuguese kale soup for a complete meal.
Seafood Addition: Stir in ½ pound cooked shrimp or lump crab meat during the final 2 minutes. The sweetness of seafood matches the corn’s natural sugar.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days. The soup will thicken as it sits—thin with milk or stock when reheating.
Freezing: Freeze for up to 2 months in freezer-safe containers. Leave 1 inch of headspace for expansion. Note that cream-based soups can separate slightly when frozen.
Reheating: Warm gently over low heat, stirring frequently. Add 2-4 tablespoons milk if it’s too thick. Never boil after reheating—this can cause the cream to separate and look curdled.
Make-Ahead Tip: Prepare through Step 14, then cool and refrigerate. Finish with fresh corn kernels when ready to serve. This keeps those kernels from getting mushy.
Troubleshooting Common Issues
Problem 1: Soup Is Too Thin
Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Stir into simmering soup and cook for 2 minutes. The soup will thicken as it cools too.
Problem 2: Soup Tastes Bland
You need more salt. Add ¼ teaspoon at a time and taste between additions. Also try ½ teaspoon sugar to enhance the corn’s natural sweetness.
Problem 3: Cream Separated and Looks Curdled
The heat was too high. Remove from heat immediately and whisk vigorously. If that doesn’t work, blend again with an immersion blender to re-emulsify.
Problem 4: Too Sweet
Balance with acidity. Add 1-2 teaspoons lemon juice or apple cider vinegar. A pinch of cayenne pepper also helps cut sweetness.
Problem 5: Lumpy Texture After Blending
You didn’t blend long enough. Return to blender and process for 2 more minutes. Strain through a fine-mesh sieve if lumps persist—they’re likely corn skin pieces.
Equipment Essentials
- Large Dutch oven or heavy-bottomed pot (5-6 quart capacity)
- Sharp chef’s knife for cutting corn
- Large bowl for catching corn kernels
- Wooden spoon or heat-resistant spatula
- Immersion blender (or regular blender)
- Whisk for smooth sauce-making
- Measuring cups and spoons
- Ladle for serving
Shopping List
Produce Section
- 6 ears fresh corn (or 4 cups frozen corn kernels)
- 1 medium yellow onion
- 1 garlic bulb
- Fresh thyme
- Fresh chives
Dairy Section
- 3 tablespoons butter
- 1 cup heavy cream
- 1 cup whole milk
Pantry/Baking Aisle
- All-purpose flour
- Bay leaves
- Salt
- Black pepper
- Smoked paprika
Soup/Stock Aisle
- 3 cups chicken or vegetable stock
Success Secrets
1. Room Temperature Dairy: Let cream and milk sit out for 15 minutes before adding. Cold dairy hitting hot liquid can cause curdling.
2. Don’t Skip the Roux: That flour and butter mixture prevents the soup from separating. It’s your insurance policy for creamy corn soup success.
3. Low and Slow Wins: Never let the soup boil rapidly once cream is added. Gentle heat keeps everything smooth and prevents burning on the bottom.
4. Taste as You Go: Check seasoning after blending and again before serving. Blending can dull flavors, so you might need a final salt adjustment.
5. Serve Immediately: This soup tastes best fresh. The longer it sits, the more the corn kernels soften and the flavors meld together (which isn’t bad, just different from that fresh-made magic).
Pro Tip: Make a double batch and freeze half. Future you will thank present you when you want restaurant-quality soup in 10 minutes.
