Sweet Corn Soup! An easy, healthy soup made with simple ingredients. It can be made with either fresh or frozen corn. Delicious topped with hot sauce, lime juice and a pad of butter!
This corn soup recipe is sure to become a family favorite! It’s delicious served with garlic bread and a nice salad (try this kale salad recipe!).
This Sweet Corn Soup has been a staple recipe at our house for years! My Mom used to make it growing up and it’s one of the recipes she wrote down for me in a little green recipe notebook when I left for college. (This Beef Stir-Fry Recipe is also from that book!)
I made this soup for my roommates a few times in college and they all still love it too!
How to Make Corn Soup
This soup is easy-to-make and has simple ingredients, but is still really flavorful and creamy!
The trick with this soup is to add half the corn along with the other vegetables while simmering, then blending everything together to make a creamy consistency. After that you add the rest of the corn for texture.
- Saute the corn, onion and potato in a little olive oil until the onions start to soften.
- Add the garlic and cook for 30 seconds or so until fragrant.
- Stir in half the corn as well as the salt, pepper and chicken stock.
- Simmer for 10-15 minutes until the vegetables are fully softened.
- Blend (you can use a regular blender or an immersion blender) until smooth.
- Add in the rest of the corn as well as the thyme.
The addition of 1 red-skin or Yukon Gold potato makes this soup extra creamy and gives it a nice thickness. Also be sure to use a flavorful chicken stock in this soup so it has great flavor.
Tip: Add half the corn while the other vegetables are simmering before blending to make the soup creamy. Then add the rest of the corn after the soup has been blended for texture.
Corn Soup Recipe
This sweet corn soup makes a great appetizer or a delicious dinner served with garlic bread and a salad. I like toasting up Schar ciabatta rolls with a spread of garlic butter for a gluten-free option.
In the fall my kids love Butternut Squash Soup in the fall and this soup in the summer. It’s great for using up summer corn!
This soup can really be made with fresh corn but I actually prefer it with organic frozen white corn. It’s so much easier and just as tasty! This soup tastes great with a pad of butter, hot sauce and a squeeze of lime.
Tips for Delicious Corn Soup
- Add half the corn while the other vegetables are simmering and the other half after the soup after blending the soup.
- Adding one potato to this soup gives it a nice thickness.
- Use a flavorful chicken stock. I use the Organic Chicken Stock from Costco.
- Either fresh or frozen corn will work in this recipe.
- A little fresh thyme or parsley give this soup great fresh flavor.
- Serve topped with hot sauce, lime juice and a pad of butter to take this soup to the next level!
More Summer Corn Recipes
- This Summer Corn Salad is full of tomatoes and feta cheese all tossed in a delicious dressing.
- This Best Quinoa Salad recipe has corn as the secret ingredient. It pairs so well with the basil buttermilk dressing!
- This Creamy Corn Soup from Vegetarian Mama also looks delicious.
- Also be sure to check out all the best gluten-free soup recipes!
What should you make for DINNER TONIGHT?
Check out my Gluten-Free Tried-and-True Dinner Recipes!
Sweet Corn Soup
- 1 tablespoon olive oil
- 1 small red-skinned potato, peeled and chopped (2/3 cup)
- 1 small carrot, chopped (1/3 cup)
- 1 small onion, chopped (1/3 cup)
- 1 clove garlic, minced
- 4 cups chicken stock
- 6 cups corn, fresh or frozen (I use frozen organic white corn)
- salt and pepper
- 2-3 tablespoons fresh parsley or thyme
- 2 limes
- hot sauce or butter
- Heat a medium/large pot over medium heat. Add the olive oil along with the potato, carrot and onion. Cook until the onion is tender, about 6-7 minutes. Add the garlic and cook for 30 seconds.
- Pour the in the chicken stock and stir. Add salt and pepper - about 1/4 to 1/2 teaspoon each depending on saltiness of your stock. Bring to a boil then cover and reduce to a simmer for 5 minutes.
- Add 3 cups of the corn and cook, covered, for 10-15 minutes until vegetables are tender. Transfer the mixture to a blender and blend until smooth. Alternatively you can use an immersion blender to blend until smooth.
- Pour the soup back into the pot. Add the remaining 3 cups corn, parsley and salt and pepper to taste. Serve with a squeeze of lime and butter/hot sauce. Enjoy!