creamed corn soup recipe

Written BySheba G Updated On
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The Best creamed corn soup recipe

I’m so excited to share with you my family’s favorite creamed corn soup recipe. This comforting dish has been a staple in our household for years, and I’m sure it will become a favorite in yours too.

The story behind this recipe begins with my grandmother, who was an incredible cook and always made sure to pass down her secrets to the next generation. She learned how to make creamed corn soup from her mother, who was a farm wife in the Midwest, where corn is king.

The original recipe was simple yet rich in flavor, and over the years, I’ve tweaked it to make it even more delicious and nutritious. One of the best things about this soup is its versatility – it’s perfect for a weeknight dinner, a special occasion, or even a quick lunch.

My kids love it when I serve it with some crusty bread or crackers on the side, and my husband appreciates how easy it is to reheat for leftovers. But what I think I love most about this recipe is how easy it is to customize – you can add your favorite spices or herbs to give it an extra boost of flavor.

And let’s not forget about the health benefits – this soup is packed with fiber and antioxidants from the corn, making it a guilt-free treat for me and my family.

Creamed Corn Soup

4.6 from 1203 votes

A comforting and creamy soup made with fresh corn, potatoes, and onions. Perfect for a cozy dinner on a cold day.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

4 cups fresh corn kernels
2 medium potatoes, diced
1 medium onion, finely chopped
2 cloves garlic, minced
2 cups vegetable broth
1 cup heavy cream
2 tbsp butter
2 tbsp all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika

👨‍🍳Directions

1In a large pot, melt butter over medium heat.
2Add onion and garlic, and sauté until softened and translucent, about 5 minutes.
3Add diced potatoes to the pot and cook for 5 minutes, stirring occasionally.
4Add corn kernels, vegetable broth, salt, black pepper, and paprika.
5Stir well to combine all the ingredients.
6Bring the mixture to a boil, then reduce heat to medium-low.
7Let it simmer for 15 minutes, or until the potatoes are tender.
8Stir occasionally to prevent sticking.
9Using an immersion blender or a regular blender, blend about half of the soup until smooth.
10This will give the soup a creamy texture while keeping some chunks of corn and potatoes for texture.
11In a small bowl, mix flour with 2 tbsp of heavy cream until smooth.
12Stir this mixture into the soup and cook for an additional 5 minutes, stirring constantly.
13This will thicken the soup.
14Stir in the remaining heavy cream and cook for another 2-3 minutes until the soup is heated through.
15Taste and adjust seasoning if needed.
16Ladle the soup into bowls and serve hot.
17Enjoy your creamy and comforting creamed corn soup.

🔧Equipment

Large pot
Wooden spoon
Immersion blender or blender
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 12g❤️Cholesterol: 65mg🧂Sodium: 900mg🌾Total Carbs: 40g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 7g

📝Notes

You can use frozen corn if fresh is not available. Adding a pinch of cayenne pepper can add a slight kick to the soup.

Watch Video Of How Creamed Corn Soup Works

This creamed corn soup recipe is always a good idea for any occasion – whether you’re hosting a family dinner party or just need a quick and comforting meal after a long day.

One of my favorite things about this recipe is how easily it reheats – simply warm it up on the stovetop or in the microwave until hot and creamy again.

You can also store leftovers in an airtight container in the fridge for up to 5 days or freeze them for up to 3 months.

❓ Frequently Asked Questions About Creamed Corn Soup

What type of corn should I use for this recipe?

You can use either fresh or frozen corn kernels for this recipe. If using fresh corn, be sure to remove any husks or silk before chopping it into small pieces. Frozen corn works just as well and can save you time during peak season.

Can I use other types of milk instead of heavy cream?

Yes, you can substitute heavy cream with half-and-half, whole milk, or even almond milk if you’re looking for a dairy-free option. Keep in mind that using non-dairy milk may affect the overall flavor and texture of the soup.

How long does this soup keep in the fridge?

This soup will keep in the fridge for up to 5 days when stored in an airtight container. Be sure to let it cool completely before refrigerating and reheat it gently when serving.

Can I freeze this soup for later?

Yes, you can freeze this soup for up to 3 months. When reheating, make sure to stir well and adjust seasoning if needed.

What are some good toppings for this soup?

Some of our favorite toppings include diced bacon or pancetta, chopped scallions or chives, grated Parmesan cheese, or even crushed tortilla chips for added crunch.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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