Easy Sweet Corn Soup recipe for quick and delicious creamy corn chowder made with sweet summer corn kernels, smoky bacon and heavy cream.
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.
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.
You can also serve this creamy soup with your favorite side dishes. A simple side of Garlic Bread or Crusty French Bread Rolls are 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.
How to Make Sweet Corn Soup
- Bacon: Add thick-cut bacon strips to a large dutch oven, and cook them over medium heat. Let the bacon strips cook completely. Then remove them to a paper towel-lined plate. Discard all but 3 tablespoons of the oil from the pan.
- Onions: Add the chopped yellow onion and garlic to the same pot with the remaining oil. Then cook over medium-low heat for 5-6 minutes until the onions are translucent.
- Soup: Add the vegetable stock, corn kernels, salt, and pepper. Then let the ingredients simmer in the soup pot for 30 minutes. Use an immersion blender to in the soup for 4-5 minutes. It’s up to you if you want to use the high-powered blender until the corn is completely broken up into a sweet corn paste or if you want to leave some whole kernels.
- Finish: Add the heavy cream and stir to combine. Break the bacon pieces, and crumble bacon bits over the Sweet Corn Soup.
FAQs for Sweet Corn Soup
Fresh corn is an especially great option in the summer when fresh corn cobs are at their most delicious and flavorful. But, 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 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 tablespoons of water. Add the mixture to the soup and stir, then simmer until the soup thickens, then add the cream.
Create a free account to Save Recipes
- 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 for 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 Sweet Corn Soup be made ahead of time?
Yes, you can definitely make this soup ahead of time and it will actually deepen the flavors to let 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.
- 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 nice. Stir in cooked or frozen veggies like Green Beans, peas, or baby born after you puree it 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.
Slow Cooker Sweet Corn Soup
- Cook the bacon then chop it up and set aside.
- Optional: Saute the onions and garlic in a little leftover bacon grease for a couple minutes 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.
How to Store
- Serve: Store this creamy corn soup after no more than 2 hours at room temperature. Let it soup cool completely before storing in airtight container in the fridge for 3-4 days.
- Reheat: It’s always 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 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.
- 8 ounces thick-cut bacon , chopped
- 1/2 yellow onion , chopped
- 1 garlic cloves , minced
- 6 cups vegetable stock
- 6 cups super sweet yellow corn , I prefer frozen or fresh
- 1 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
- 1/2 cup heavy cream
- 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.