Rich and creamy corn soup is one of my favorite summer soup recipes that’s actually perfect all year round! Slightly sweet corn puréed with hearty Yukon Gold potatoes and savory onions for a simple but filling dish everyone will love. Easy to make vegetarian or vegan!
What Makes This Corn Soup So Good
- Lighter than corn chowder but still rich and creamy, corn soup is a casual comfort food that’s loaded with vegetables and herbs. It’s perfect for the height of summer and transitioning into fall!
- Corn soup is a great budget-friendly dish that’s super filling. Serve smaller portions as an appetizer or larger portions as a main course. If you’re trying to incorporate more meatless meals into your weeks, this is a perfect option!
- It’s a good make-ahead option! Any leftover corn soup can be refrigerated in an airtight container up to 3 days. If you want to freeze it, you can – just don’t add the cream until you’ve reheated the soup. Reheat on the stovetop or in the microwave!
Key Ingredients for Corn Soup
Corn – Summer is prime corn season, but another great thing about this corn soup recipe is you can make it all year round if you use frozen corn! Canned corn would work here, too. I try to use fresh corn whenever I can but you won’t go wrong with any option! If you use canned corn, be sure to drain and rinse the corn to get rid of the excess sodium.
Yukon Gold Potatoes – Potatoes do so much for the flavor and texture of corn soup! They act as a thickener, and when you purée them, they become super creamy. I’m using Yukon Gold here specifically because they’re not as starchy as russet potatoes and not as waxy as red potatoes or fingerling potatoes. That makes them perfect for this soup!
Lime – This is a totally optional garnish, but a little squeeze of lime juice adds another layer of flavor to the soup that’s really incredible. Serve the corn soup with lime wedges and let each person add as much or as little juice as they like.
- For a thinner, brothier corn soup, you can skip the purée. That’ll leave the corn and potatoes intact. You’ll lose some of that amazing creaminess that puts the soup over the top, though! If you go this route, add all 5 cups of corn to the pot at the same time, instead of splitting them up.
- While our recipe is totally meat-free, try adding a little bacon to your soup if you want! Cook and crumble your bacon then stir it into the soup just before serving. Shredded chicken or even sausage would be great in your corn soup, too!
- This recipe is really fun and easy to customize. Maybe you’d like red peppers in yours, or you’d prefer to add some hot sauce and other spices, like chili powder. Don’t be afraid to really make it your own!
- For a fancier presentation, chiffonade your basil! Stack fresh basil leaves on top of each other, then roll them tightly lengthwise. Using a small, sharp knife, slice the roll perpendicularly to form thin ribbons.
Other Amazing Soup Recipes
- She Crab Soup
- Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup)
- Healthy Zuppa Toscana (Whole30, Paleo, Dairy Free)
- Shrimp Bisque
- Chinese Vegetable Soup
- Instant Pot Cauliflower Soup
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Creamy Corn Soup with Potatoes and Herbs
- Large pot
- Large spoon
- Immersion blender (or standard blender)
- 3 tablespoons butter
- 1 small Yukon Gold potato peeled, diced
- ¾ cup chopped onions
- 1 clove garlic minced
- 4 cups chicken broth see Notes
- 5 cups corn divided
- salt to taste
- pepper to taste
- basil chopped or chiffonaded, for serving
- chives chopped, for serving
- cream for serving
- lime wedges optional, for serving
- In large pot over medium-low heat, melt butter, then add potatoes, onions, and garlic. Cook 8 minutes, stirring frequently.
- Add broth and 4 cups of corn. Cook 10-12 minutes, or until vegetables are tender.
- Remove pot from heat. Purée soup with immersion blender until smooth, or let cool slightly then purée in standard blender until smooth. See Notes below if using standard blender.
- Return pot of soup to heat. Stir in remaining corn. Season with salt and pepper to taste.
- Divide soup into bowls. Top with chopped basil, chopped chives, and a little cream. Serve warm, with lime wedges for garnish.
- To Chiffonade the Basil: Stack fresh basil leaves on top of each other, then roll tightly lengthwise. Use a small, sharp knife to slice the roll into thin ribbons. Slice perpendicular to roll.
- Make it Vegetarian: Use vegetable broth instead of chicken broth.
- Make it Vegan/Dairy-Free: Use vegan butter and dairy-free cream.
- Fill the blender no more than halfway. You may have to blend your ingredients in a few batches.
- After pouring the liquid into the blender, let it sit a few minutes to cool slightly before blending.
- Before blending, remove the center cap from the blender lid and cover the hole with a dish towel instead. This will keep pressure from building up inside the blender. Keep your hand on the lid to hold it down while blending.
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Jasmine Comer is a food photographer and recipe developer from North Carolina. She grew up in the kitchen watching her mom cook all types of delicious meals. In 2016 she established Lively Meals, a food blog where she creates healthy recipes. This led to creating recipes for other blogs as well. In her free time she enjoys exploring new places and spending time in nature. Ultimately she’s grateful to be doing work she loves—cooking good food and sharing it with people.