Creamy Sweet Corn Soup
on Jul 21, 2024, Updated Jun 12, 2025
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Silky and creamy, but with a little fresh crunch from corn kernels, this simple soup feels like summer in a bowl.
Both creamy and chunky at the same time, this sweet corn soup is one of the only soups that I crave during the summer. It has just 4 ingredients, takes 10 minutes of hands-on time, and is the prettiest yellow color. You can eat it warm or chilled.
A meal of corn soup with some Caprese Salad and a big bowl of watercress or Caesar Salad would be my idea of mid- or late-summer perfection. Or, start a summer dinner with the creamy corn soup and maybe some Baked Chicken Flautas, and follow it up with a grilled filet mignon or a grilled ranch steak served up with some grilled onions.
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When corn is in season, we just want to find endless ways to consume it. Obviously, lightly boiled or steamed ears of corn are the OG, the simplest and easiest, and possibly best ways to prepare it most nights. We can eat ears and ears of that (my mom will make an entire meal out of three ears of corn, maybe paired with a sliced tomato…maybe not). But then there are a lot of other recipes to play with: grilled corn, Mexican grilled corn, and grilled corn salad. And now, this cream of corn soup recipe!
What's In This Post?
4-Ingredient Creamy Sweet Corn Soup Recipe: Silky and creamy, but with a little fresh crunch from corn kernels, this simple soup feels like summer in a bowl.
Ingredients for Cream of Corn Soup
- Sweet corn – Buy as locally as you can for the freshest and sweetest corn.
- Chicken or vegetable broth – Preferably less sodium. If you have homemade broth on hand, you will be very happy.
- Sugar – A little bit of the sugar enhances the natural sweetness of the corn
- Half-and-half – You could also use light cream or heavy cream, or see below for vegan options.
- Kosher salt and freshly ground pepper to taste – Don’t be skimpy with the seasonings.
Variations
- Vegetable broth will mean vegetable soup.
- Skip the half-and-half if you want a vegan soup — it won’t be as rich or creamy. Or sub in vegan half-and-half. Coconut cream would also be good here.
- Stir in a couple of teaspoons of minced fresh herbs like basil, tarragon, or thyme just before serving.
- Add in 3 ounces of softened cream cheese just before pureeing the soup for additional thickness and creaminess.
- Stir in some diced poached shrimp or chicken for a non-vegetarian chowder-like version.
How to Make Creamy Sweet Corn Soup
- Remove the kernels from the corn cobs. This video will show you a quick hack!
- Simmer the corn cobs in the broth: Allow the liquid to reduce by about half. Discard the cobs.
Kitchen Smarts
Simmering the corn cobs in the broth allows them to infuse the soup with another layer of corn flavor. If you don’t have the time, you can skip it, but it will add another corn dimension to the soup! If you skip it, only use half the amount of broth called for since it won’t reduce during the corn cob simmering.
- Make the soup: Add corn kernels and sugar to the pot and simmer, partially covered, until the corn is very tender, about 15 minutes. Remove 1 cup of the corn with a slotted spoon.
- Puree the soup: Add the half-and-half to the soup to a food processor. Pulse the soup until you have the texture you like. Season.
- Add more corn and serve: Stir in the reserved corn kernels. Serve warm, room temperature, or chilled.
Tips
- If you have homemade broth available, this is a great place to use it. Because there are so few ingredients in this soup, homemade broth or stock will be very discernible in this recipe.
- This recipe works well with frozen sweet corn, too. Use about 5 or 6 cups of kernels, and there’s no need to defrost them as they’ll thaw quickly in the simmering broth.
- You can transfer the soup to a food processor or blender to puree. Or, use an immersion blender to puree the soup right in the pot.
- Be generous with the salt and pepper. The salt amplifies the flavor of the sweet corn, and the pepper contrasts it in a very appealing way.
How to Serve Creamy Corn Soup
This soup can be served hot, warm, or cold. I like this with diced roasted red peppers and/or pickled jalapeños; a visual and flavor contrast to the sweet corn soup. Or just try a little squirt of hot sauce on top.
Or just leave it soothing and simple! You can also add a little dollop of plain Greek yogurt or sour cream if you want to amp up the creamy factor even more.
Make Ahead and Leftovers
You can make this soup up to 4 days ahead and store it in the fridge. It doesn’t freeze that well because of the cream. Leftovers can be enjoyed chilled right from the fridge or rewarmed gently in a pot over medium heat, stirring until warmed through.
What to Serve With Sweet Corn Soup
More Corn Recipes
- Chicken Corn Chowder
- Summer Corn, Tomato, and Bacon Salad
- Corn and Zucchini Fritters
- Hot Corn Queso Dip
- Shrimp and Corn Salad with Basil Dressing
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Creamy Sweet Corn Soup
Ingredients
- 8 ears sweet corn (about 5-6 cups of kernels)
- 4 cups chicken or vegetable broth (preferably less sodium)
- 2 tablespoons sugar
- ½ cup half-and-half
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Use a large sharp chef’s knife to scrape kernels off the cob. Set the kernels aside.
- Pour the broth into a large pot and bring to a boil. Add the stripped corn cobs, partially cover the pot, and simmer for 20 minutes. The liquid will have reduced by about half. Discard the cobs.
- Add kernels and sugar to the remaining broth in the pot and bring to a simmer. Simmer, partially covered until very tender, about 15 minutes. Remove 1 cup of the corn with a slotted spoon.
- You can transfer the soup to a food processor or blender or use an immersion blender to puree the soup right in the pot. Add the half-and-half to the soup. Pulse the soup until you have the texture you like. Season with salt and pepper
- Transfer back to the pot, if needed, or to a serving bowl. Stir in reserved kernels. Serve warm, room temperature, or chilled.
Notes
- If you have homemade broth available, this is a great place to use it. Because there are so few ingredients in this soup, homemade broth or stock will be very discernable in this recipe.
- You can transfer the soup to a food processor or blender to puree. Or, use an immersion blender to puree the soup right in the pot.
- Be generous with the salt and pepper. The salt amplifies the flavor of the sweet corn, and the pepper contrasts it in a very appealing way.
A new staple recipe for our family! We’ve made it with both fresh and frozen sweet corn and it comes out perfect every time.