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 and comforting dinner idea or as a starter to a springtime lunch.

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, smokey 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 bit more flavor than white onion, but if that’s all you have you can use white onion too.
• Celery will add a little freshness to the soup
• Garlic adds a nice depth of flavor
• Russet Potato is what makes this soup so creamy and delicious without the use of cream! It’s the same trick I use in my Cream of Broccoli Soup. 
• Chicken Broth I prefer to use the chicken Broth over vegetable broth, to maintain the pure corn flavor and color. Vegetable broths, depending on the brand, can have a lot of carrots in them, 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 season. And if you have an abundance of fresh corn, try it in my delicious Corn Pudding Casserole Recipe, 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 just ties all the flavors together and adds a wonderful freshness!

Step#1: Saute the Vegetables

• The base of the soup is comprised on sautéed onions, celery and garlic.
• One 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, because is the potato is still firm, when the soup is blended it will have a chunkier texture. For a creamy texture make sure the potato is nice and soft and tender.
• Then add the corn, only for about 5 minutes or so until warmed through in tender. Adding the corn at the last minute prevents over cooking the corn and loosing its flavor. 

Step#3: Blend the Soup

• The soup then gets blended for a delicious, creamy texture.
• At this stage you can choose to add more chicken broth if desired to thin it out to your liking. But personally, this soup is delicious as a thick soup.
• Y0u can make this soup the day before and reheat before serving, or it also freezes beautifully too! 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 some toasted corn tortilla strips to the top for a nice crunch, or make my Cheddar Drop Biscuits. 

Continue to Content

Creamy Corn Soup (No Cream!)

Yield: 4 servings

This creamy corn soup 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 and comforting dinner idea or as a starter to a springtime lunch.

Print

Ingredients

• 1 tbsp (15 ml) olive oil
• 1 cup (127g) yellow onion, diced
• ⅓ cup (30g) celery stalks, chopped
• 1 garlic clove, sliced
• Salt and pepper to taste
• 4 cups (946ml) of Vegetable or Chicken broth
• 1 16-ounce (453g) bag of frozen yellow corn
• 1 cup (200g) russet potato, peeled and cubed

Garnish:

• Avocados, diced
• 1-2 dashes of Chipotle Hot sauce
• Fresh cilantro

Instructions

1. Heat olive oil in a large Dutch oven. Saute the onion, celery, and garlic until soft and fragrant. Season with salt and pepper to taste.
2. Add the broth and potato. Simmer until the potato is soft and tender. About 10-15 minutes. Then add the corn and cook until warmed through and tender.
3. Transfer soup to a blender and blend on high until smooth and creamy. Transfer into a clean pot and taste for seasoning, season with salt and pepper if needed.
4. Ladle into bowls and top with a drizzle of hot sauce, diced avocado and fresh cilantro.
5. Serve with my Cheddar Biscuits!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 253Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 1mgSodium: 347mgCarbohydrates: 34gFiber: 9gSugar: 6gProtein: 6g