Corn Soup

Why You’ll Love This Recipe

• Uses simple pantry and fresh ingredients.

• Can be made with either fresh or frozen corn.

• Naturally gluten-free, nut-free, and soy-free.

• Creamy without heavy cream—just blended veggies and corn.

• Deliciously customizable with toppings like lime, butter, or hot sauce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil

• Red-skinned potato

• Carrot

• Onion

• Garlic

• Chicken stock

• Corn (fresh or frozen)

• Salt and black pepper

• Fresh thyme or parsley

• Limes

• Hot sauce or butter for serving

Directions

1. Heat olive oil in a large heavy pot over medium heat. Add potato, carrot, and onion. Cook 6–7 minutes, until onion is soft.

2. Stir in garlic and cook for 30 seconds.

3. Add chicken stock, season with salt and pepper, and bring to a boil. Cover and simmer for 5 minutes.

4. Stir in 3 cups of corn and cook covered for 10–15 minutes, until vegetables are tender.

5. Transfer mixture to a blender (or use an immersion blender) and puree until smooth.

6. Return soup to the pot. Add remaining corn, herbs, and more salt and pepper to taste.

7. Serve hot with lime juice and butter or hot sauce.

Servings and timing

• Servings: 6–8

• Prep time: 5 minutes

• Cook time: 30 minutes

• Total time: 35 minutes

Variations

• Make it vegan: Swap chicken stock for vegetable stock and skip the butter.

• Add protein: Stir in shredded chicken, beans, or tofu.

• Spice it up: Add chili flakes, jalapeño, or smoked paprika.

• Make it richer: Stir in a splash of cream or coconut milk for extra creaminess.

• Extra veggies: Add bell peppers, celery, or zucchini for more texture.

Storage/Reheating

• Refrigerate in an airtight container for up to 4 days.

• Reheat gently on the stovetop over medium heat, adding stock or water if too thick.

• Freeze for up to 2 months in freezer-safe containers. Thaw overnight in the fridge before reheating.

FAQs

1. Can I use frozen corn instead of fresh?

Yes, frozen corn works perfectly and makes the recipe even faster.

2. Can I make this soup vegan?

Simply use vegetable stock and skip the butter or replace it with olive oil.

3. How do I make the soup creamier?

Blend more of the corn and vegetables, or stir in cream or coconut milk.

4. Can I make this in advance?

Yes, it reheats well and can be stored for several days.

5. What toppings go best with sweet corn soup?

Lime juice, hot sauce, fresh herbs, shredded cheese, or crispy croutons all pair beautifully.

6. Is this soup kid-friendly?

Absolutely—it’s naturally sweet from the corn and can be made mild.

7. Can I use canned corn?

Yes, but fresh or frozen corn gives better texture and flavor.

8. Can I use an immersion blender instead of a regular blender?

Yes, an immersion blender makes the process even easier.

9. Can I thicken the soup without cream?

Yes, the potato adds natural creaminess when blended.

10. What can I serve with sweet corn soup?

It pairs well with crusty bread, a side salad, or grilled cheese.

Conclusion

Sweet corn soup is a simple yet satisfying dish that highlights the natural sweetness of corn while keeping the preparation easy. With fresh herbs, a silky texture, and customizable toppings, it’s the perfect soup to enjoy year-round—whether as a light dinner or a cozy starter.

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