Creamy Corn Soup (No Cream!)

This creamy corn soup recipe is so luxurious you’d swear there was heavy cream in it! But no, it’s thanks to my secret ingredient, a russet potato. Pair it with my Cheddar Cheese Biscuits for a warm, comforting dinner or as a starter for a springtime lunch.

For more delicious soup recipes, try my Roasted Red Pepper and Tomato Soup, my Roasted Cauliflower Soup, or my Creamy Leek and Potato Soup. 

A Sweet Corn Soup with a Spicy Kick

• Sweet corn soup is delicious on its own, but swirl some Chipotle hot sauce into it, and you have a spicy, smoky kick that pairs so beautifully with the corn!
• Top it with the cooling flavors of avocado and cilantro, and it’s a flavor sensation! 
• For a starchy crunch, you could also add toasted corn tortilla strips or serve with my cheddar biscuits!

The Ingredients:

• Olive oil for sautéing the vegetables. Or you could also use butter.
• Yellow Onion has a slightly stronger flavor than white onion, but if that’s all you have, you can use white onion as well.
• Celery will add a little freshness to the soup
• Garlic adds a nice depth of flavor
• Russet potatoes make this soup creamy and delicious without cream. It’s the same trick I use in my Cream of Broccoli Soup. 
• Chicken Broth: I prefer using chicken Broth over vegetable broth to maintain the pure corn flavor and color. Vegetable broths, depending on the brand, can contain a lot of carrots, which will turn your pretty yellow corn soup into a bright orange corn soup! 
• Frozen Corn just makes this soup so easy! But you can also use fresh corn if it’s in season. And if you have an abundance of fresh corn, try it in my delicious Corn Pudding Casserole Recipe, which pairs beautifully with some BBQ Ribs or BBQ Chicken Sliders!
• Hot Sauce I love the combination of the smokey chipotle heat with corn. Cholula makes a great Chipotle Hot Sauce. 
• Avocado will add a nice cooling effect against the hot sauce.
• Fresh Cilantro ties all the flavors together and adds a fresh note!

Step#1: Sauté the Vegetables

• The base of the soup is composed of sautéed onions, celery, and garlic.
• Once the vegetables are fork-tender and fragrant, you can then move on to step two.

Step#2: Cook the Potatoes

• Add the chicken broth and potato, and cook until the potato is fork-tender.
• Don’t rush this step; if the potato is still firm when the soup is blended, it will have a chunkier texture. For a creamy texture, ensure the potato is soft and tender.
• Then add the corn and cook for about 5 minutes, until warmed through and tender. Adding the corn at the last minute prevents overcooking and preserves its flavor. 

Step#3: Blend the Soup

• The soup is then blended to achieve a creamy texture.
• At this stage, you can add more chicken broth to thin it to your liking. But personally, this soup is delicious as a thick soup.
• You can make this soup the day before and reheat it before serving, or freeze it. I love the Souper Cubes for freezing soup. They are fantastic! 

Step#4: Garnish and Serve!

• Add a swirl of hot sauce, red pepper flakes, or smoked paprika.
• Top with creamy, ripe avocado, either diced or sliced, and lots of fresh cilantro!
• You could add toasted corn tortilla strips on top for a nice crunch, or make my Cheddar Drop Biscuits.