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Creamy Corn Soup


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.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, July/August 2004


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


  1. 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.

  2. 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.

  3. Serve hot, garnished with tortilla chips, lime wedges, and sliced scallions, as desired.

Reviews Add a comment

  • Femmeact
    27 AUG, 2008
    This was very easy to make and so perfect for summer or fall-I made a few additions though. I added one can of low fat coconut milk, 2 diced jalapenos, and 2 diced potatoes. I did not use the scallions or lime wedges.
  • Lagiknis
    22 AUG, 2008
    I sometimes add a can evaporated skim milk and a diced potato to this soup and it makes a chowder. You can use cream instead of the evaporated milk and garnish with crumbled bacon if you are feeling decadent.
  • msannie
    21 AUG, 2008
    tastes just like fresh corn
  • ivahays
    21 AUG, 2008
    Pre heat the water, add the corn cobs after removing the kernels. Cook for a few minutes then remove. This will add additional flavor and naturally thickens the soup a bit. Yummm