Creamy Sweet Corn Soup
This sweet corn soup tastes just like Summer! It’s made with 7 ears of fresh corn! Half of the corn is blended with potatoes, carrots and onions in chicken broth, and then we add the remaining corn kernels in at the end for perfect texture.
This soup has been a favorite of ours when our corn is ready in the garden. Our kids all happily finish their bowls, even asking for second helpings, so you know it’s good!
You need 7 cups of fresh corn, straight off the cob, for this soup. 1 cob equals about 1 cup, so you will need 6-7 cobs depending on their size.
I hope you try this creamy corn soup soon! Looking for more fresh corn recipes? Try my Fried Corn and Onions, Zucchini Corn Fritters and Creamy Chicken Tortilla Soup.
Fresh Corn and Potato Soup Ingredients
Corn, 7 cups fresh off the cob. Don’t have fresh corn? You can use frozen or canned corn if you have to. Potatoes, I use Idaho potatoes, peel and chop them up. Carrot, peeled and chopped. Onion, yellow or white variety. Chicken broth, for the base. Want to turn this vegetarian? Use vegetable broth. Other kitchen basics: salt, pepper, dried parsley.
How to Make Sweet Corn Soup on the Stovetop
Cook potatoes, carrots, and onions in a large soup pot until the onions are tender. Add garlic and cook for 30 more seconds.
Add chicken broth, salt, pepper, and parsley, then bring to a boil. Add 4 cups of the corn.
Simmer until the potatoes are softened, about 10 minutes.
Using an immersion blender, blend until the soup reaches the smoothness consistency you want, either super smooth, a little chunky or really chunky – up to you!
Stir in the rest of the corn.
Serve in bowls and enjoy!
Storing Leftovers
Store any leftovers in the refrigerator in an airtight container. Reheat in the microwave or on the stovetop until fully warmed up. Pin for later:
