Soup season is now upon us, and this creamy corn soup is outrageously delicious and super easy to prepare! Its made with heartwarming ingredients that give the soup its vibrant yellow color, smokiness, and sweet & spicy flavors.
🌽 Easy Corn Soup Recipe
Delicious soup recipes don't get much better than this easy corn soup that is entirely vegetarian and healthy.
My mom made the best corn soup recipe with fresh corn kernels from the neighbor's garden, and it was terrific. The corn flavor was so intense it was too delicious to only have one bowl.
The recipe has been in the family for as long as I can remember. The secret to its smokey flavor comes from the chipotles and adobo seasoning. The dish is genuinely comforting during the fall, and I hope you will love it as much as I do.
🍽 What you need
I use 2 chipotles in this creamy soup to give some added heat, but you can use less or more depending on your spice level. The rest is mostly stapled pantry ingredients, and equipment-wise, you only need a pan and a wooden spoon to cook this soup.
- Hand blender or food processor
- Soup pot with lid
- Wooden spoon
- 1 ½ pound corn frozen and thawed
- 2 chipotles minced
- 2 teaspoon adobo
- 2 cups skim milk
- 1 tablespoon olive oil
- 1 large onion diced
- 3 cloves garlic thinly sliced
- 1 medium red pepper seeded and diced
- 1 medium zucchini diced
- 2 cups vegetable broth
- 1 14 ounce can tomatoes diced, drained, and rinsed
- salt and pepper to taste
You can substitute the frozen corn for canned corn or corn on the cob. And if you have access to fresh corn, learn how to boil corn on the cob.
Seen as the main ingredient here is corn. Any additional veggies added should just compliment it. A few good additions to use are sweet potato, red bell pepper, or shredded red cabbage.
I use vegetable stock since the soup is vegetarian, but you can use chicken stock or beef stock if you are not vegetarian.
For a more creamy consistency, use half a cup of heavy cream or light cream, and if you are lactose intolerant, use coconut milk, almond milk, or soya milk.
🔪 How to make
Learn how to make corn soup in less than half an hour with my easy-to-follow instructions and video. Creating smooth corn soups is by making a puree with part of the sweet corn, chipotles, and milk before bringing everything together.
Puree about half the corn kernels with the chipotles, adobo, and milk in a food processor or with an immersion blender and set aside.
In a large soup pot over medium heat, add olive oil first, then the onion and garlic.
Add chopped pepper.
Add zucchini and cook for 5-6 minutes till tender and soft.
Pour in the remaining corn.
Add the stock and bring to a boil.
Once boiling, add the blended corn.
Add the tomatoes and simmer for a few more minutes until hot, but not boiling - season with kosher salt and freshly ground black pepper to taste.
Serve immediately with some fresh bread.
Since corn soup is bright yellow in color, creamy in texture, and spicy in flavor, it gives you options for decorating the soup with colorful garnish like sliced radish, bacon pieces, and fresh herbs.
Fresh basil leaves and chopped parsley add green to the soup, and a nice dollop of sour cream enhances the creaminess and looks amazing swirled into the hot soup.
For a thicker soup, mix 1 tablespoon of corn starch with 2 tablespoons of water in a cup and add it to the soup. It will thicken instantly as it boils.
If you are using corn cobs instead of frozen, try grilling them in the oven or BBQ before adding the corn kernels into the soup to give it extra layers of flavor. Grilling corn enhances the smokiness, making it perfect for summer corn soup.
🥗 What to serve with
Corn soup is pretty filling on its own, although saying that, I usually always eat soups with freshly made bread and butter to dunk into the soup. If you feel inclined to prepare something else to accompany this delicious dish, try some of these easy creations.
If there is ever a need to add some extra protein or omega 3 in your diet, cooking a salmon fillet to place at the side or on top of the corn soup works well.
You can buy a fresh baguette from the shop or serve this spicy soup with some spicy cornbread. This soft, chewy bread is easy to make and is full of cheddar cheese and jalapenos.
Another quick, amazing recipe to give you extra greens is sautéed cabbage. It's one of my go-to side dishes anytime I am stuck for time and need something extra on the table.
📖 Delicious Variations
If you love this corn soup, why not give it extra protein with chicken or shrimp and veggies with sweet potatoes.
Corn & Shrimp Soup
Grill 100g of shrimp, cleaned and rinse (any size will do), and mix them into the soup. You can also use crab meat to achieve a similar taste.
Corn & Bacon Soup
I love crispy bacon pieces and usually have a jar of them stored in the cupboard for soup recipes like this one. Grill 6 pieces of bacon until crispy, then break them up and add into the soup with the stock.
Corn Soup with Potatoes & Chicken
This chicken corn chowder soup is both filling and spicy with potatoes, chicken breast, and green chilies. It's slightly different than this soup here but still as hearty and comes with delicious flavors.
🍳 Related Soup Recipes
- Hungarian Mushroom Soup
- Green Pea Soup
- Greek Lemon Chicken Soup
- Cabbage Roll Soup
- 35 Easy Soup Recipes with Few Ingredients
🧊 Storing and ♨️ Reheating
Soups are easy to store and prepare ahead of time, making them very popular in my house.
To store in the fridge
Any leftover soup should be cooled before refrigerating in an airtight container or soup pan with a sealed lid.
Soup will last 4 days in the fridge.
To store in the freezer
Transfer the corn soup to freezer bags or an airtight container and place it in the freezer for up to 4 months. Thaw overnight in the fridge before heating the soup.
How to Reheat
Reheating soup is easy! Take your refrigerated or frozen corn soup and place it in adequately sized sauce pan. Heat on low to medium heat until you reach our desired temperature.
👪 Serving Size
This fantastic corn soup will give you approximately 6 generous servings, but it is easily scalable to suit your needs.
Creamy Corn Soup
- 1 ½ pounds corn - frozen and thawed
- 2 chipotles - minced
- 2 teaspoons adobo
- 2 cups - skim milk
- 1 tablespoons olive oil
- 1 large onion - diced
- 3 cloves garlic - thinly sliced
- 1 medium red pepper - seeded and diced
- 1 medium zucchini - diced
- 2 cups vegetable stock
- 1 can tomatoes - 14 oz can, diced, drained, and rinsed
- salt and pepper - to taste
- Puree about ⅓ of the corn with the chipotles, adodo, and milk in a food processor or with an immersion blender, and set aside.
- In a large soup pot, heat the oil over medium high heat, then add the onion, garlic, pepper and zucchini and cook until just tender, about 5 minutes.
- Add the remaining corn and the stock and bring to a boil, then add the pureed corn and the tomatoes and cook until hot, but not boiling - season with salt and pepper to taste.
- Serve with some good bread and garnish with a dollop of sour cream.
- For a thicker soup, mix 1 tablespoon of corn starch with 2 tablespoons of water in a cup and add it to the soup. It will thicken instantly as it boils.
- If you are using corn cobs instead of frozen, try grilling them in the oven or BBQ before adding the corn kernels into the soup to give it extra layers of flavor. Grilling corn enhances the smokiness, making it perfect for summer corn soup.