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Cream of Corn Soup

corn soup

This is a luscious and lovely cream of corn soup.

It is good any time of the year, but a particular treat when sweet corn is fresh and at it’s prime.

Fresh ripe in season corn is a favorite of so many of us. I love that this soup recipe takes that wonderful flavor and transfers it into a soup recipe.

Either using fresh corn, frozen or canned cream corn, this is an easy soup recipe, with few ingredients. It’s also a quick and easy lunch or dinner recipe that is ready for the table in less than 30 minutes.

You can make this tasty vegetarian soup any time of the year though because it tastes amazing made of canned cream style corn as well.

With vegetable soups like this, it’s easy to put a fresh homemade soup on the table that even kids will love.

I love having a pot of soup at the ready. It’s great for lunches and quick dinners. Homemade soups are so healthy too. You know what you put into it so it can be as healthy as you choose.

If you or the kids really don’t like onions, simply leave them out. The onions really up the flavor profile though.

As well, the parsley and chives as garnishes are optional, but do add flavor and nutrition.

corn soup

Cream of Corn Soup

This is a luscious and lovely cream of corn soup. It is a particular treat when sweet corn is fresh and at it's prime and is ready for the table in less than 30 minutes.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 4 Servings
Calories 250 kcal

Ingredients
 
 

  • 2 1/2 cups corn, cut from the ear, simmered until tender in 1 cup milk (or 2 1/2 cups creamed style canned corn)
  • 3 tablespoons butter
  • 1/2 onion, medium, sliced
  • 3 tablespoons flour
  • 1 1/2 teaspoons salt
  • pinch black pepper, freshly ground
  • nutmeg, grated, optional
  • 3 cups milk, or 2 1/2 cups milk and 1/2 cup cream
  • 3 tablespoons parsley, or chives, chopped, optional

Instructions
 

  • If you are using fresh corn, simmer it in 1 cup of milk until it is tender.
  • Put the cooked or canned corn through a food mill, food processor or coarse sieve. Melt the butter. Simmer the onion in the butter, until soft. Stir in the flour, salt and pepper, a touch of nutmeg, the corn and the milk. Heat through.
  • Serve the soup sprinkled with chives or parsley.

Nutrition

Calories: 250kcalCarbohydrates: 37gProtein: 11gFat: 8gSaturated Fat: 4gCholesterol: 21mgSodium: 983mgPotassium: 536mgFiber: 3gSugar: 16gVitamin A: 856IUVitamin C: 11mgCalcium: 243mgIron: 1mg
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If you love corn soup, why not try some grilled corn too. Find the recipe here.

You can browse all of our vegetable recipes here.

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