Creamy Corn Soup Recipe
A bowl of perfectly crafted corn soup is comfort in its purest form,silky, warm, and naturally sweet. This recipe elevates a humble ingredient into a gourmet experience, blending culinary finesse with simple, honest flavors. As an expert chef, I’ll guide you through each step so your soup turns out restaurant-quality every single time.
Ingredients List
- Fresh corn kernels (or frozen)
- Butter
- Onion, finely chopped
- Garlic, minced
- Vegetable or chicken broth
- Heavy cream or full-fat milk
- Salt
- Black pepper
- Bay leaf
- Fresh thyme (optional)
- Cornstarch slurry (optional, for extra thickness)
- Chives or parsley for garnish
Step-by-Step Instructions
Sauté the Base
Melt butter in a heavy-bottomed pot. Add onions and sauté gently until translucent, then stir in garlic until fragrant.
Build the Flavor
Add the corn kernels and toss to coat. Pour in the broth, add bay leaf and thyme, and bring to a gentle simmer to allow flavors to develop.
Blend to Perfection
Remove herbs and blend the soup until silky smooth. You may strain the soup for an ultra-creamy finish.
Add Creaminess
Return the soup to the pot, stir in cream or milk, and adjust consistency with a cornstarch slurry if desired. Season with salt and pepper.
Final Touch
Simmer briefly, then ladle into bowls and garnish with herbs.
Cook Time
Approximately 30 minutes from start to finish.
Servings
Serves 4 generously.
Nutritional Information (approx. per serving)
- Calories: ~210
- Fat: ~12g
- Carbohydrates: ~22g
- Protein: ~4g
- Fiber: ~2g
Storage Instructions
Store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. For freezing, omit the cream, freeze for up to 2 months, and add cream after reheating for best texture.
Suggestions
- Roast the corn beforehand for a deeper, smoky flavor.
- Add a hint of paprika or white pepper for warmth.
- For a lighter version, substitute cream with coconut milk.
- Serve with crusty bread or herb-buttered croutons for a complete meal.
Seasonal Relevance
Corn soup shines in late summer when fresh sweet corn is at its peak, but it’s equally comforting in cooler months thanks to easily available frozen corn. Its creamy warmth makes it a year-round staple.
Conclusion
This creamy corn soup is more than a simple recipe,it’s a celebration of texture, balance, and the natural sweetness of corn. Crafted with care and a chef’s touch, it delivers a luxurious yet approachable dish suitable for both weeknight dinners and elegant gatherings.
Creamy Corn Soup Recipe
4
servings10
minutes20
minutes210
kcal30
minutesA luxuriously smooth and naturally sweet Creamy Corn Soup crafted with chef-level precision. This comforting bowl combines sautéed aromatics, tender corn, and rich cream to create a velvety soup that’s both simple and elevated—perfect for any season.
Ingredients
2 cups fresh or frozen corn kernels
2 tbsp butter
1 medium onion, finely chopped
2 cloves garlic, minced
2 cups vegetable or chicken broth
½ cup heavy cream (or full-fat milk)
1 bay leaf
1 sprig thyme (optional)
Salt, to taste
Black pepper, to taste
Cornstarch slurry (optional, for extra thickness)
Chives or parsley, for garnish
Directions
- Melt butter in a heavy-bottomed pot and sauté the onion until translucent.
- Add garlic and cook until fragrant.
- Stir in corn kernels, then pour in the broth. Add bay leaf and thyme.
- Simmer for 10–12 minutes to develop depth of flavor.
- Remove bay leaf and thyme, then blend the soup until smooth. Strain if desired for extra silkiness.
- Return to the pot, stir in the cream, and season with salt and black pepper.
- Briefly simmer, adjust thickness with cornstarch slurry if needed, and garnish with herbs before serving.
Recipe Video
Notes
- For a smoky twist, roast the corn before adding it.
- Coconut milk works perfectly for a dairy-free version.
- Adjust consistency by adding more broth for a lighter texture or more cream for richness.
