Easy Sweet Corn Soup is a creamy, comforting chowder bursting with sweet corn flavor! Perfect for a quick, cozy meal any night of the week.
If you like Corn Chowder this Soup is quite similar, but without the potatoes and a bit less work. It’s a lighter, creamy corn soup perfect for hot summer nights!
Sabrina’s Sweet Corn Soup Recipe
You can make this easy soup recipe with just a few simple ingredients like sweet corn kernels, onion, garlic, vegetable stock, salt, and black pepper. Combine those ingredients in a few easy steps, then finish off the thick soup with heavy cream and continue to cook over medium heat until warmed through. Then top it all off with amazing crumbly bacon for a cozy bowl of creamy corn-flavored goodness.
Recipe Card
Ingredients
- 8 ounces bacon , thick-cut, chopped
- 1/2 yellow onion , chopped
- 1 clove cloves , minced
- 6 cups vegetable stock
- 6 cups sweet corn , I prefer frozen or fresh
- 1 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
- 1/2 cup heavy cream
Instructions
- Add the bacon to a large dutch oven and cook until crisp on medium heat, then remove the bacon from the pan.
- Discard all but 3 tablespoons of the oil and add the onions and garlic on medium-low heat, cooking for 5-6 minutes until they are translucent.
- Add in the vegetable stock, corn, salt, and pepper and let simmer for 30 minutes.
- Using an immersion blender, blend the soup until creamy for 4-5 minutes.
- Add in the heavy cream, stir until combined, then serve topped with bacon crumbles.
Nutrition
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Table of Contents
Serving Ideas
While the bacon is the main topping for this Sweet Corn Soup recipe, there are a lot of toppings you can add to it. Serve it with a dollop of sour cream with spring onions over the top. You could also add tortilla strips, hot sauce, avocado slices, or shredded cheese.
What to Pair With
You can also serve this creamy soup with your favorite side dishes. A simple side of Garlic Bread or Crusty French Bread Rolls is perfect to dip into the soup and soak up every bit of the sweet summer corn flavor. For a light lunch, go for a soup and salad combo, and serve the Corn Soup up with a freshly tossed Cobb Salad.
Key Ingredients
- Corn: If you get fresh corn on the cob, it takes extra time to shuck the corn and remove the kernels, but the boost of corn flavor from using fresh kernels is worth it! However, frozen corn saves time and still gives you an intense corn flavor.
- Bacon: Thick-cut bacon is cooked, then set aside as a garnish. However, the grease is used to saute the onion and garlic to infuse this delicious corn soup with the bacon’s amazing smoky flavor.
- Stock: Instead of water, this soup is made with vegetable stock, so it has layers of rich, garden flavor. You could also use chicken stock for a more savory soup. If you are using fresh corn, you can boil the cobs in the broth and remove them before you blend it all up to give your soup even more corn flavor.
- Heavy Cream: Adding heavy cream to the pureed corn and other simple ingredients is the perfect way to make the soup creamy and comforting. Make sure that you give the cream enough time to warm in the pot, but don’t let the soup start simmering or boiling after you add it, or it can separate.
Can this be Made Ahead of Time?
Yes, you can definitely make this soup ahead of time, and it will actually deepen the flavors by letting it cool overnight, then reheat it. However, if you are making it ahead of time, wait to add the cream until after you reheat it so the dairy doesn’t curdle.
How to Store
- Serve: Store this creamy corn soup after no more than 2 hours at room temperature. Let the soup cool completely before storing it in an airtight container in the fridge for 3-4 days.
- Reheat: It’s always best to reheat creamy soups slowly over medium-low heat so the dairy doesn’t curdle, plus it will actually develop a bit more flavor that way. If it’s too thick, you can add some additional broth or water.
- Freeze: Allow the corn chowder to cool completely before storing it in a freezer-safe bag. As a note, cream may separate when frozen and thawed, so it might not have the same smooth, creamy texture, but it will be delicious. Thaw in the fridge before reheating.
Alternative Cooking Techniques
Slow Cooker Sweet Corn Soup
- Cook the bacon, then chop it up and set it aside.
- Optional: Sauté the onions and garlic in a little leftover bacon grease for a couple of minutes for more flavor.
- Add the onions, garlic, vegetable stock, corn kernels, salt, and pepper to the slow cooker and stir.
- Cover the cooker with the lid and cook on low for 4-6 hours or high for 2-3 hours.
- Once the soup is done cooking, use an immersion blender to puree it until smooth and creamy.
- Stir in the heavy cream. Serve with bacon crumbles on top.
Frequently Asked Questions
Fresh corn is an especially great option in the summer when fresh corn cobs are at their most delicious and flavorful. Without summer corn, you can still get sweet corn kernels from the freezer section or use canned corn in a pinch.
You want to wait to add thicker dairy ingredients like heavy cream, sour cream, and yogurt until before serving so that they don’t boil and curdle or separate. Once your soup is done cooking, turn off the pot. If it’s simmering, wait for that to stop, then add your creamy liquids for a perfectly smooth texture.
Pureeing the corn with the broth for a couple of minutes should make this corn soup recipe extra thick like a chowder. However, if it’s not thick enough, you can add a cornstarch slurry. Mix 1-2 teaspoons of cornstarch with a couple of tablespoons of water. Add the mixture to the soup and stir, then simmer until the soup thickens, then add the cream.
Variations
- Chicken: If you want to make the corn soup heartier, use leftover Rotisserie Chicken, or cook some chicken, and add the pieces along with the cream. To make the chicken flavor blend more seamlessly, you can also use flavorful chicken stock to replace the vegetable broth in the recipe.
- Vegetables: You can add lots of your favorite creamy soup veggies like celery, red bell peppers, or carrots, along with the corn, and they will blend up really nicely. Stir in cooked or frozen veggies like Green Beans, peas, or baby corn after you puree them, and let the soup simmer until hot. Then, add the cream and serve.
- Potatoes: Make it into a potato corn chowder by adding red potatoes or sweet potatoes. Add peeled and diced potatoes to the broth with the corn and simmer until tender. For a chunkier chowder, remove some of the potatoes and corn before pureeing, then return them to the pot.
- Spicy Corn Soup: If you want to add some heat to the soup recipe, you can mix in a little hot sauce or add sliced jalapeno pepper. Just be careful to add hot sauce slowly. Otherwise, you could make the soup too hot to eat.
- Cheese: To add some creamy cheesy goodness, you can finish the dish with shredded cheese. Stir your choice of cheese into the soup at the same time as the heavy cream and let it all melt together. Cheddar, Monterey Jack, Swiss, or Pepper Jack would taste splendid.
Related Recipes
Delicious Summer Corn Recipes
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