Best Creamy Corn Soup Recipes

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CREAMY CORN SOUP



Creamy Corn Soup image

Sweet, savory, and loaded with flavor, this creamy soup will be a family favorite all year long!

Provided by Holly Nilsson

Categories     Appetizer     Dinner     Lunch     Side Dish     Soup

Time 30m

Number Of Ingredients 12

½ onion (chopped)
2 ribs celery (finely diced)
2 tablespoons butter
2 cloves garlic (minced)
1 tablespoon flour
½ teaspoon thyme leaves (fresh, or ¼ teaspoon of dried thyme )
2 cups corn kernels (fresh, frozen, or canned)
1 large potato (peeled and ½" diced)
3 cups chicken broth (or vegetable broth)
1 cup light cream (or milk)
½ teaspoon kosher salt & pepper (each )
chives for garnish (sliced)

Steps:

  • Combine onion, celery, butter, and garlic in a saucepan. Cook over medium heat until onion softens, about 4 minutes.
  • Add flour and thyme. Cook 1 minute more. Stir in corn and potatoes.
  • Add broth, cream, salt, and pepper. Simmer 15-20 minutes uncovered or until potatoes are tender.
  • Garnish with chives and serve warm.

Nutrition Facts : Calories 229 kcal, Carbohydrate 20 g, Protein 4 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 48 mg, Sodium 1165 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CREAM OF CORN SOUP



Cream of Corn Soup image

Perfect for cold winter nights, this classic staple is a crowd-pleaser.

Provided by chefdavidgeisser

Categories     Corn Chowder

Time 35m

Yield 4

Number Of Ingredients 8

3 tablespoons olive oil
2 cups canned whole kernel corn, drained
3 medium shallots, minced
3 ¼ cups vegetable broth
¾ cup heavy cream
1 pinch cayenne pepper, or to taste
sea salt to taste
⅛ teaspoon chili oil, or to taste

Steps:

  • Heat olive oil in a pot over medium-high heat. Saute corn and shallots in the hot oil until soft, about 5 minutes. Add vegetable broth and cream, reduce heat to low, and cook for 20 minutes.
  • Remove 6 tablespoons of corn from the soup and set aside.
  • Puree the soup in an electric blender or by using an immersion blender; pass through a sieve back into the pot.
  • Season soup with cayenne pepper and sea salt. Add the reserved corn kernels back to the soup and bring to a boil again briefly.
  • Divide the soup among four bowls and drizzle with chili oil.

Nutrition Facts : Calories 362.4 calories, Carbohydrate 27.1 g, Cholesterol 61.1 mg, Fat 28 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 11.8 g, Sodium 639.8 mg, Sugar 6.2 g

CORN SOUP



Corn Soup image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 5

1 diced onion
6 ears corn shucked and cut off the cob
1/2 stick butter
4 cups chicken stock
1 cup heavy cream

Steps:

  • Sweat the onions and corn in butter over low heat with lid on. After onions are translucent, add chicken stock. Bring to a boil and simmer for 20 minutes. Season with salt and pepper. Puree in a blender and put through a fine sieve. Heat and add 1 cup of cream at the last minute before serving.

CREAMY CORN SOUP



Creamy Corn Soup image

This soup is really easy to make, lower in fat than most cream soups, and delicious - especially if you are fighting off a cold! Try adding a chopped green chile pepper sauteed in the initial onion mixture or some small slices of chicken stirred in.

Provided by Abby

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 12

½ onion, chopped
1 clove garlic, minced
¼ cup chopped fresh parsley
1 tablespoon margarine
3 tablespoons all-purpose flour
2 ½ cups milk
1 cup chicken broth
2 (12 ounce) cans whole kernel corn
2 ½ tablespoons cream cheese
1 teaspoon garlic salt
1 teaspoon ground black pepper
ground cayenne pepper to taste

Steps:

  • In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
  • Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.

Nutrition Facts : Calories 310.5 calories, Carbohydrate 46.4 g, Cholesterol 22.2 mg, Fat 10.9 g, Fiber 3.9 g, Protein 12.5 g, SaturatedFat 4.8 g, Sodium 1275.1 mg, Sugar 13.2 g

CREAMY CORN SOUP



Creamy Corn Soup image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 15

3 tablespoons unsalted butter
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon ground coriander seeds
1 teaspoon ground cumin seeds
1 jalapeno pepper, minced
2 medium tomatoes, seeded and diced
2 medium potatoes, diced
1 red bell pepper, cored, seeded and diced
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
4 cups vegetable stock
5 ears of corn, husked and kernels removed
1 cup milk
1/2 cup grated Manchego cheese

Steps:

  • Melt the butter in a large stockpot over moderate heat. Saute the onions until soft, about 10 minutes. Add the garlic, coriander, cumin and jalapeno pepper and saute another 2 minutes to release the aromas. Add the chopped tomatoes and cook until they are juicy. Add the potatoes, bell pepper, salt and pepper, and stock. Cover and simmer until the potatoes are tender, about 10 minutes. Add the corn and heat through another 2 minutes.
  • In a blender, puree half of the soup with the milk and cheese. Stir the puree back into the soup pot. Adjust seasoning. Heat slowly until soup is warmed through and serve.

CREAMY CORN SOUP WITH RED BELL PEPPER



Creamy Corn Soup with Red Bell Pepper image

Categories     Soup/Stew     Milk/Cream     Blender     Pepper     Tomato     Vegetable     Lunch     Corn     Hot Pepper     Fall     Simmer     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (main-course) or 6 (first-course) servings

Number Of Ingredients 12

2 tablespoons (1/4 stick) butter
1 large red bell pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 14 1/2-ounce can diced tomatoes in juice
2 cups (or more) water
2 tablespoons chopped canned chipotle chilies*
2 14 3/4-ounce cans cream-style corn
1 16-ounce package frozen corn
1 cup whipping cream
1 teaspoon dried oregano
Chopped fresh cilantro (optional)

Steps:

  • Melt butter in heavy large pot over medium-high heat. Add bell pepper, onion and garlic; sauté until onion is tender, about 5 minutes. Add tomatoes with juices to pot; cook 2 minutes. Combine 2 cups water and chipotle chilies in blender and puree. Mix puree and cream-style corn into vegetables in pot. Bring soup to boil. Reduce heat to medium and simmer 15 minutes, stirring occasionally. Add frozen corn, cream and oregano; simmer 5 minutes. Garnish with cilantro, if desired.
  • *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

CREAMLESS CREAMY CORN SOUP



Creamless Creamy Corn Soup image

The trick to this silky-smooth, cream-free soup is toasting the flour for the roux and scraping corn milk (aka liquid gold) from the cob. A dash of cayenne lends heat to this cold soup.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Vegetables

Time 55m

Yield About 2 quarts

Number Of Ingredients 8

4 tablespoons unsalted butter
1 medium sweet onion, such as Vidalia, halved and sliced (1 1/2 cups)
Kosher salt
2 tablespoons unbleached all-purpose flour
1/4 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
3 cups fresh corn kernels, plus milk scraped from cobs (from 3 to 4 ears)
2 cups low-sodium chicken or vegetable broth

Steps:

  • In a large saucepan, melt butter over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until softened, 5 to 7 minutes. Add flour, cayenne, and turmeric; cook 1 minute more. Add corn kernels and milk, broth, and 2 cups water. Bring to a boil, then reduce heat to medium-low and simmer until corn is tender, 8 to 10 minutes. Remove from heat; let cool slightly. Transfer mixture to a blender, working in batches if necessary, and purée until very smooth, 2 to 3 minutes. (Strain through a fine-mesh sieve, if desired, for the silkiest texture.) Refrigerate until cold, at least 4 hours or, in an airtight container, up to 3 days. Season with salt; serve.

CREAMY CORN CRAB SOUP



Creamy Corn Crab Soup image

This creamy soup is fast, easy and very tasty. Corn really stars in this delectable recipe, and crabmeat makes it a little more special. It will get high marks from both busy cooks and lovers of flavorful homemade food.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 medium onion, chopped
2 tablespoons butter
3 cups chicken broth
3 cups frozen corn
3 medium potatoes, peeled and diced
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 cup whole milk
1/4 teaspoon pepper, plus more for optional topping
Minced chives and crushed red pepper flakes, optional

Steps:

  • In a large saucepan, saute onion in butter until tender. Add the broth, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat; cool slightly. , In a blender, puree half of the corn mixture. Return to pan. Stir in the crab, milk and pepper; cook over low heat until heated through (do not boil). If desired, top with fresh cracked pepper, chives and crushed red pepper flakes.

Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 702mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

CREAMY CORN SOUP WITH BASIL



Creamy Corn Soup With Basil image

This soup is divine when made with freshly picked sweet summer corn. There is no cream or dairy: The creaminess comes from thoroughly whizzing the corn. For the creamiest texture, pass the puréed soup through a fine-mesh sieve.

Provided by David Tanis

Categories     soups and stews, appetizer, main course

Time 45m

Yield 6 servings

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil, plus more for serving
2 large white or yellow onions, chopped (about 4 cups)
Kosher salt (Diamond Crystal) and black pepper
6 large garlic cloves, peeled and left whole
4 cups corn kernels (from about 8 ears)
2 cups sliced squash blossoms (from about 18 blossoms, optional)
Handful of fresh basil leaves, for serving

Steps:

  • Put 3 tablespoons olive oil in a heavy-bottomed pot or Dutch oven set over medium-high heat. When the oil starts to look wavy, add the onions and season well with salt and pepper.
  • Let onions cook, stirring, until they begin to soften, about 4 to 5 minutes, then turn heat to medium and continue cooking until onions are quite soft, about 15 minutes more.
  • Add the garlic and corn kernels, and stir to combine. Add 6 cups water and bring the mixture to a boil. Reduce heat to a gentle simmer. Taste the resulting broth and adjust salt to taste. (It should be well seasoned.) Cook for about another 10 to 15 minutes, until the kernels are tender. Stir in squash blossoms, if using, and turn off heat.
  • Working in batches, purée the soup in a blender. Pass the puréed soup through a fine-mesh strainer and into a large bowl, pushing down to press all the liquid out. Discard the fibrous debris left behind.
  • Check consistency and seasoning, and adjust as needed. (Add a bit more water if the soup seems too thick.) The soup can be made up to a few hours ahead up to this point, and tastes best the day it's made. Reheat, if needed, before serving.
  • To serve, ladle into individual bowls. Drizzle about a teaspoon of olive oil over each serving. Quickly chop the basil, and sprinkle over to finish.

CREAMY CORN CHOWDER



Creamy Corn Chowder image

Bacon and corn star in this creamy chowder, perfect for a chilly day to warm the hearts of your loved ones.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 5

Number Of Ingredients 18

4 slices thick-cut bacon
1/4 cup butter
1 large onion, finely chopped (1 cup)
1 medium stalk celery, finely chopped (1/2 cup)
1 small carrot, finely chopped (1/3 cup)
2 cloves garlic, finely chopped
3 tablespoons all-purpose flour
2 1/2 cups chicken broth
1/2 cup dry white wine or chicken broth
3 cups frozen extra-sweet whole kernel corn (from 1-lb bag)
2 medium potatoes (Yukon Gold or other medium-starch potato), each cut into 8 chunks
3 cups half-and-half
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon salt or to taste
Freshly ground pepper, if desired
1 dried bay leaf
Dash of ground nutmeg
Chopped fresh parsley, if desired

Steps:

  • In 4-quart Dutch oven, cook bacon over medium heat 7 to 10 minutes, turning once, until crisp. Drain on paper towels; leave bacon drippings in pan. When cool, crumble bacon and set aside.
  • In same pan, cook butter, onion, carrot, celery and garlic over medium heat 10 to 12 minutes, stirring constantly, until vegetables soften but do not brown.
  • Sprinkle flour over vegetables and stir well with wire whisk to incorporate. Cook about 2 minutes. Stirring constantly, slowly add broth and wine (make sure to scrape bottom of pan as flour tends to stick). Stir in corn, potatoes, half-and-half, thyme, salt, pepper if desired, bay leaf and nutmeg. Heat soup to a gentle simmer. Cook 15 minutes, stirring occasionally, until potatoes are tender. (Corn can be naturally salty depending on the season, so make sure to taste before adding extra salt.) Remove bay leaf.
  • Garnish with parsley if desired, and crumbled bacon.

Nutrition Facts : Calories 490, Carbohydrate 43 g, Cholesterol 85 mg, Fat 4, Fiber 5 g, Protein 13 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 11 g, TransFat 1 g

CREAMY CORN CHOWDER



Creamy Corn Chowder image

Corn really stars in this delectable recipe-it hits the spot whenever you crave a rich, hearty soup. I make it each year for a luncheon at our church's flea market, where it's always a big seller.-Carol Sundquist, Rochester, New York

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

2 chicken bouillon cubes
1 cup hot water
5 bacon strips
1 cup chopped green pepper
1/2 cup chopped onion
1/4 cup all-purpose flour
3 cups milk
1-1/2 cups fresh or frozen whole kernel corn
1 can (14-3/4 ounces) cream-style corn
1-1/2 teaspoons seasoned salt
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon dried basil

Steps:

  • Dissolve bouillon in water; set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain; crumble and set aside., In a large skillet, saute green pepper and onion in the drippings until tender. Add flour; cook and stir until smooth. Gradually stir in milk and dissolved bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn and seasonings. Cook for 10 minutes or until heated through. Sprinkle with bacon.

Nutrition Facts : Calories 233 calories, Fat 12g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 941mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 7g protein.

CREAM OF CORN SOUP



Cream of Corn Soup image

Make and share this Cream of Corn Soup recipe from Food.com.

Provided by Sydney Mike

Categories     Corn

Time 11m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons bacon bits
1 tablespoon unsalted butter
1/4 cup onion, finely chopped
1/4 cup all-purpose flour
4 cups milk
1 (16 ounce) can cream-style corn
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery salt

Steps:

  • In a small skillet, melt butter and saute the chopped onion until tender but not brown.
  • Stir in the flour; add the milk, cooking and stirring constantly, for 3 minutes or until smooth and thick.
  • Stir in corn and bring almost to a boil.
  • Add the seasonings and bacon bits.

CREAMY CORN SOUP



Creamy Corn Soup image

Capture the sweetness of fresh corn in this four-ingredient soup. Freeze portions for up to six months, and then heat them straight from the freezer.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 25m

Number Of Ingredients 6

16 ears yellow corn
4 tablespoons butter, (cut into small pieces)
1 tablespoon coarse salt
Tortilla chips, (optional)
Lime wedges, (optional)
Scallions, sliced, (optional)

Steps:

  • Remove husks and silks from corn. Holding ears in a large bowl, slice off kernels (to yield about 10 cups). When slicing corn from cobs, work in a deep bowl to catch the kernels and any juices. In two batches, puree kernels and accumulated juices with a total of 2 cups water until chunky.
  • In a large saucepan over medium-high heat, cook pureed corn, butter, 4 cups water, and salt until butter is melted and soup is heated through, 5 minutes.
  • Serve hot, garnished with tortilla chips, lime wedges, and sliced scallions, as desired.

Nutrition Facts : Calories 216 g, Fat 8 g, Protein 6 g

REGINA'S BEST CREAMY CHICKEN & CORN SOUP



Regina's Best Creamy Chicken & Corn Soup image

We don't know who Regina is, but her creamy chicken and corn soup really is the best. Jalapeños and sazon adobo seasoning give the soup an extra kick.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings, about 1 cup soup and 5 crackers each

Number Of Ingredients 10

1/4 cup KRAFT Lite Zesty Italian Dressing
1 onion, chopped
1 jalapeño pepper, finely chopped
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 pkg. sazon adobo seasoning with saffron
1 can (14.7 oz.) cream-style corn
1 cup shredded cooked chicken
1 Tbsp. chopped fresh parsley
reduced-fat round buttery crackers

Steps:

  • Heat dressing in medium saucepan on medium-high heat. Add onions and peppers; cook 5 min. or until crisp-tender, stirring frequently. Add Neufchatel; cook 5 min. or until Neufchatel is completely melted and mixture is well blended, stirring constantly.
  • Add broth and adobo seasoning; stir until blended. Stir in corn and chicken; simmer on medium-low heat 10 min. or until heated through, stirring occasionally.
  • Sprinkle with parsley. Serve with crackers.

Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 1080 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 16 g

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10 BEST SIMPLE CORN SOUP RECIPES | YUMMLY
2022-05-07 Curried Cauliflower, Split Pea, and Corn Soup with Spiced Chickpea and Seed Sprinkle {gf, vegan} AmyChatwin. garlic, yellow split peas, unsalted cashews, mustard seeds, olive oil and 15 more.
From yummly.com


CREAMY CORN SOUP WITH QUESO FRESCO - SKINNYTASTE
2013-07-22 Add the corn, potatoes, milk, bouillon, and 1 tablespoon of cilantro in a large pot and bring to a boil. Reduce heat to medium-low, cover and simmer for approximately 30 to 35 minutes or until the corn is tender, stirring occasionally. Remove from heat and reserve 6 tablespoons of the corn kernels for topping.
From skinnytaste.com


CREAMY SWEET CORN SOUP RECIPE | DASH OF SAVORY
2017-05-28 Step 1 In a large heavy bottom pot, add olive oil and butter to heat over medium high heat. Step 2 Add chopped onion and leek, saute while stirring until tender and slightly brown, about 6 minutes. Add garlic and smoked paprika, cook until fragrant, 30 seconds. Add in the corn and saute together for 5 minutes.
From dashofsavory.com


COLD CORN SOUP FOR SUMMER! | RECIPETIN EATS
2021-06-30 Place in a large pot with the water. Bring to a boil, then reduce to medium-low and simmer for 30 minutes with the lid off; Measure stock – Strain corn stock, then measure the liquid. It should be around 2 litres / 2 quarts. If it’s much more, simmer to …
From recipetineats.com


RECIPE: EASY CREAMY CORN SOUP – CLEVELAND CLINIC
2021-03-31 Heat the oil in a pot over medium heat, add and sauté the onion and garlic, then add the defrosted corn, vegetable stock, cumin, salt and pepper and bring to …
From health.clevelandclinic.org


MEXICAN STREET CORN SOUP - THESTAYATHOMECHEF.COM
Instructions. Melt the butter in a large saucepan over medium heat. Add in the onions and minced jalapeno and sauté for about 5 minutes, then stir in garlic and cook an additional 1 minute. Stir in the flour, cumin, and chili powder and cook 1-2 minutes. …
From thestayathomechef.com


BEST EVER CORN CHOWDER RECIPE - KYLEE COOKS
2020-03-05 Instructions. Cook onions and celery in butter until soft. Add water, potatoes, corn, sugar, salt and pepper. Cover and simmer until potatoes are soft, about 30 minutes. In a small bowl, mix flour into 1 cup of the half and half. Stir into the soup, then add remaining half and half.
From kyleecooks.com


CORN SOUP WITH FRESH HERBS - ONCE UPON A CHEF
Add the chicken stock, corn kernels, broken cobs, whole ear of corn, salt, and pepper to the pot. Bring to a boil, then reduce the heat to medium-low and cook uncovered for 10 minutes. Remove the whole ear of corn and set aside to cool. Cook the soup for 10 minutes more, then remove the broken cobs from the pot and discard.
From onceuponachef.com


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