Sweet corn soup! An easy, TRIED-AND-TRUE corn soup recipe made with simple ingredients. This soup can be made with either fresh or frozen corn. Delicious topped with hot sauce, lime juice and a pad of butter!

If you’re wondering how to make corn soup that’s easy and delicious, you’re in the right place. This corn soup recipe has all of the tips and tricks you need to make a satisfying soup made from simple ingredients.

corn soup in bowl with spoon


This 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!

Sweet corn soup is one of those meals that can be made all year round. It tastes amazing when made with fresh summer corn, but it’s also great when made with frozen corn. (Ps this summer corn salad is another favorite fresh corn recipe.) My kids this soup or tomato soup in the summer, and my butternut leek soup in the fall. 

No matter when you choose to make this creamy soup, you’ll love that it’s a crowd-pleaser and a healthy, easy recipe!

Why You’ll Love This Corn Soup Recipe

  • Made with healthy, simple ingredients
  • Comes together quickly
  • Creamy (without adding cream)
  • Great for any time of year

Sweet Corn Soup Ingredients

Here are some of the ingredients that make this sweet corn vegetable soup really shine!

  • Corn: Fresh corn or frozen corn will work for this recipe. I used frozen, organic sweet corn kernels in the winter and fresh corn cobs in the summer.
  • Chicken Stock: This is a simple, delicious soup recipe, meaning every ingredient counts! Choose a flavorful, high-quality chicken stock. I use organic chicken stock from Costco. (You could even make your own stock from a rotisserie chicken carcass or chicken breast.) If you want to make the recipe vegan, you could substitute with vegetable stock.
  • Potato: Adding one potato to this corn soup recipe will add thickness without the need for corn starch.
  • Fresh herbs: I like adding fresh thyme or parsley to enhance the flavor of this sweet corn soup. You could also top the soup with green onions or spring onions and black pepper for added flavor.

How to Make Corn Soup

This soup is easy to make and has simple ingredients, but is still just as flavorful as a cream of corn soup, or a corn chowder made with heavy cream!

The trick with this soup is to add half of the corn in with the other vegetables while simmering the soup in a stock pot. Once you have a hot soup, blend everything together to make a creamy consistency. Finally, add the rest of the corn in into the large pot of blended soup to add some texture. 

step by step photos of how to make corn soup
  1. Saute the onion, carrot and potato in a little olive oil over medium heat, until the onions start to soften. 
  2. Add the garlic and cook for 30 seconds or so until fragrant. 
  3. Stir in half the corn as well as the salt, pepper and chicken stock.
  4. Simmer on medium-low heat for 10-15 minutes until the vegetables are fully softened.
  5. Blend (you can use a regular blender or an immersion blender) until smooth.
  6. Add in the rest of the corn and the thyme. 

You also might like this cream cheese corn!

Storage/Freezing Instructions

To store: Place cooled sweet corn soup in an airtight container and store in the fridge for up to one week.

To freeze: Place cooled soup in an airtight container and store in the freezer for several months. When you’re ready to eat a bowl of soup, let it thaw in the fridge overnight. Then reheat in the microwave or on medium-high heat over the stove.

spoon taking bite of corn soup

Recipe FAQ

Is sweet corn soup healthy?

Sweet corn soup is made with natural, whole foods. It’s also full of good carbs that provide energy, as well as digestive fiber.

What is corn soup made of?

Corn soup is made with onions, potato, carrots, sweet corn, and chicken stock, along with herbs and spices.

How do you get kernels from corn?

If you’re using fresh corn for your soup, place the corn cob over a bowl and carefully remove the kernels using a sharp knife. Repeat with each ear of corn.

Expert 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.
  • Use a flavorful chicken stock or vegetable broth. I use the Organic Chicken Stock from Costco. 
  • Either fresh or frozen corn will work in this recipe. I actually prefer it with organic frozen white corn—it’s just so easy and still makes for a delicious sweet corn soup!
  • 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!
  • You can make this recipe in an Instant pot, too!
  • The best way to make this flavorful soup more creamy is by using one red-skin or Yukon Gold potato.
  • Add a bit of melted butter, hot sauce or chili sauce, and a squeeze of lime to the top of this comforting corn soup!

More Amazing Soup Recipes!

I hope you enjoy this soup as much as we do! If you try this corn soup recipe, be sure to leave a comment/rating below. I’d love to hear from you!

bowl of corn soup in white bowl with spoon taking bite
5 from 44 votes

Sweet Corn Soup

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 -8 servings
An easy, corn soup made with simple ingredients. Can be made with either fresh or frozen corn. Delicious topped with hot sauce, lime juice and a butter!



  • 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!


Calories: 272kcal | Carbohydrates: 49g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 270mg | Potassium: 761mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2225IU | Vitamin C: 24.8mg | Calcium: 37mg | Iron: 1.9mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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  1. 5 stars
    loved it!!!!! I added a bit of nutmeg to go with the creaminess and it also added so much flavour!!! excelent recipe 🙂 so glad i found it!!!! perfect for fall <3

  2. 5 stars
    I made this soup for lunch and it was perfect! Great texture, great taste–downright yummy! Thank you so much!

  3. Added extra garlic , some chilli flakes and a dash of cream at the end and it was gorgeous! Very easy and tasty!! Thankyou x

  4. Hello..
    this recipe sounds great but because I’m from Europe I dont know how to meassure with cups ( I mean I dont know how much corn I have to buy in Gramms or KGs to have those 6 cups in the end) Also what kind of corn is that if you don’t need to cook it first? You buy cooked frozen corn? I live in Dubai and all frozen corn is raw .. Perhaps I should use canned cooked corn but I will need many tins to meassure 6 cups… Im a bit confused but determined to make it one day as it sounds very tasty.

  5. 5 stars
    This was a really good recipe. I prepared as written with the exception of I added a half a cup of whipping cream in the end to make it a little smoother. My son just had four wisdom teeth removed and was craving and needing something soft and comforting to eat. Since he loves corn I looked for a corn soup recipe as I’ve never made one before. The recipe was very good and I will be circling back to this recipe soon.

  6. 5 stars
    Delicious! This recipe really brings out the sweet taste of the corn. Added to my repertoire, thanks!

  7. 5 stars
    My 3 kids loved it and wanted leftovers for breakfast this morning.

    I had never thought to put carrot or potato in corn soup and it was a great enhancement!

    I used about 4 small carrots as I needed to use them up and also chopped up a rasher of bacon and sautéed with the vegetables, and added a bit of pouring cream at the end. My kids prefer chunky soups so I just used a stick blender and puréed only partially so I didn’t worry about adding the extra corn later. I forgot to add any herbs and also forgot to a serve with lime. Will try that next time. Thank you. Will definitely be making again based on your recipe from now on!

  8. 5 stars
    Loved it! Do you think it will be just as flavorful if I use vegetable stock to make it vegetarian for my friends.?

  9. Great recipe! I made it last night. Super simple perfect matching of flavors to really enhance the corn. Thanks for this.

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