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How To Make Corn Cream Soup

How To Make Corn Cream Soup

How to Make Corn Cream Soup

Are you a fan of creamy and comforting soups? Look no further! In this step-by-step guide, we’ll show you exactly how to make a delicious and wholesome Corn Cream Soup. Whether you’re craving a cozy meal on a chilly day or simply want to add some variety to your soup repertoire, this recipe is sure to impress.


  • 2 cups of fresh corn kernels
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 tablespoons of butter
  • 4 cups of vegetable broth
  • 1 cup of heavy cream
  • Salt and pepper to taste
  • Chopped chives or parsley for garnish (optional)


  1. Start by melting the butter in a large pot over medium heat. Add the chopped onion and minced garlic, then sauté until the onion turns translucent and fragrant.
  2. Add the fresh corn kernels to the pot, stirring them together with the onion and garlic. Cook for around 5 minutes, allowing the corn to slightly soften.
  3. Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for about 15-20 minutes, or until the corn is tender.
  4. Using an immersion blender or a regular blender, carefully puree the soup until smooth and creamy. If using a regular blender, make sure to work in batches and vent the lid to prevent any accidents due to the heat.
  5. Return the pureed soup to the pot and stir in the heavy cream. Season with salt and pepper to taste, adjusting the flavors according to your preference.
  6. Simmer the soup for an additional 5 minutes, allowing the flavors to meld together. If the soup is too thick, you can add a splash of vegetable broth to reach your desired consistency.
  7. Once ready, ladle the warm Corn Cream Soup into bowls and garnish with freshly chopped chives or parsley if desired. Serve hot and enjoy!

With its creamy texture and sweet corn flavor, this Corn Cream Soup makes for a delightful appetizer or a light meal. The combination of onion, garlic, and butter adds a savory depth to the soup, while the heavy cream enhances its richness. Whether you’re cooking for yourself or hosting a dinner party, this recipe is a definite crowd-pleaser.

So, the next time you find yourself craving a comforting bowl of soup, try making this easy and delicious Corn Cream Soup. With just a handful of ingredients and a little bit of time, you’ll have a steaming and satisfying dish that will warm both your body and soul. Enjoy!

Share your thoughts and experiences on making corn cream soup in the Recipe Sharing forum and let’s discuss tips and variations!
Can I use frozen corn to make corn cream soup?
Yes, you can definitely use frozen corn to make corn cream soup. Just make sure to defrost the corn before using it in the recipe. Frozen corn works well and still retains its sweet flavor when added to the soup.
Can I use canned corn instead of fresh corn?
Absolutely! Canned corn can be a convenient alternative to fresh corn. However, keep in mind that the texture and taste may differ slightly. Drain and rinse the canned corn before adding it to the soup to remove any excess saltiness.
What can I use instead of heavy cream in corn cream soup?
If you prefer a lighter version of corn cream soup, you can use alternatives to heavy cream such as whole milk, half-and-half, or even Greek yogurt. These alternatives will still provide a creamy texture, but with a slightly lighter taste.
How can I make corn cream soup thicker?
To make corn cream soup thicker, you can use a thickening agent like cornstarch or flour. Mix a tablespoon of cornstarch or flour with a small amount of water until it forms a paste, then gradually add it to the soup while stirring constantly. Cook for a few more minutes until the desired thickness is achieved.
Can I add other vegetables to corn cream soup?
Absolutely! Corn cream soup can be easily customized by adding other vegetables of your choice. Some popular additions include diced carrots, celery, or even bell peppers. Just make sure to adjust the cooking time accordingly to ensure all the vegetables are cooked through.

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