My Creamy Corn Soup Recipe

It's soup season at last! Brrrr. I have a few choice favorites when it comes to a giant bowl of belly warming goodness but cream of corn is definitely soup of the day on my menu. It's just the perfect mix of sweet and savory. Late summer would definitely be the ideal time to cook this up if your looking to use fresh seasonal corn but I prepare this year round using canned corn. 

There are few dishes that have followed me through my 10 years of marriage but this one has been there for me from the start. It's one of those feed the whole family from one pot kind of dishes so what could actually be better? Also it's a fairly inexpensive one to whip up with under 10 ingredients and a quick one too, I've done this in 20 minutes before. 

Creamy Corn Soup 

6-8 Servings


2 Cups Sweet Corn, (Canned, fresh or frozen)
2 Large Yukon Gold Potatoes, Chopped small
1 Clove Garlic, Minced
1 Large Shallot, Chopped
2 Tablespoons Fresh Parsley, Minced
1 Teaspoon Fresh Cilantro, Minced
1 Teaspoon Cumin 
1 Teaspoon Salt
1/4 Teaspoon Pepper
3 Cups Onion Broth (or consommé mix prepared with water)
1 Cup of Coconut Milk


1. Add olive oil to a large soup pot and heat over medium heat. Add chopped potatoes, corn and shallot and brown for about six minutes, mixing so that it doesn't stick to the bottom. Add garlic and cook until fragrant for one more minute. Then add 1/2 teaspoon salt and 1/4 teaspoon pepper, cumin, parsley and cilantro and mix in. 

2. Add 1 cup of water and 3 cups of onion broth and raise the heat to bring to a boil. Once it has, lower it again to medium heat and allow it to simmer and boil, so that it reduces, thickens and so that everything has cooked through completely about 15 minutes. 

3. Use an immersion blender or food processor to blend to smooth consistency now if you prefer. We like our soups chunky so we skip this step. Then add in other 1/2 teaspoon more of salt and mix well. 

4. Lower the heat to a very low flame and add in the coconut milk. Stir until incorporated and cook about 5 more minutes before shutting it completely. 

5. Ladle into bowls and serve warm. Add sprigs of parsley or cilantro for garnish if you'd like. This pairs perfectly with some cheesey toasted garlic bread on the side or even grilled cheese sandwiches. It also freezes perfectly. Just allow it to cool completely then pour into freezer containers and freeze until needed. Defrost in the fridge 24 hours before needed and heat through. 

I really hope you will give my Creamy Corn Soup Recipe a try! Don't forget to leave me a comment below letting me know what it was like if you do! Criticisms and advice are welcome too! And feel free to tag me on Instagram or post your photo on my facebook page as well. 

Thanks so much for stopping by!

Stay updated:

Don't forget to follow me with Bloglovin' 

You can also follow me with:
Google Friend Connect (left side bar)/Email/InstagramFacebook/TwitterPinterest / YouTube

Blogging tips