Sweet Corn Soup

If you’re looking for a slightly sweet and creamy soup, then this one’s for you! Corn soup is a very simple yet extremely delicious soup that makes the perfect appetizer before any main course. Its light and refreshing taste makes this soup a crowd pleaser throughout the year.

Made of just a few simple ingredients, this corn soup is easy and quick to make. Let me introduce you to my recipe.

Corn soup recipe

Corn Soup Ingredients

You’ll need the following ingredients to make this delicious, creamy corn soup:

  • Corn: Naturally, corn is the main ingredient to this soup. To make this recipe quick and easy, we’ll use canned corn which is available year round.
  • Onion: A regular yellow onion is the base of most soups and stews.
  • Garlic: Freshly minced garlic cloves are the best choice. You can also substitute fresh garlic by garlic paste or powder for this recipe.
  • Butter: Garlic and onions are initially fried in butter which also adds to the taste.
  • Water: Regular tap water.
  • Cooking cream: To make this soup creamy, we’ll need some cooking cream, in addition to water. A water-cream-ratio of 2:1 is what I prefer, as it will make the soup creamy but not too heavy.
  • Stock cube: A cube of chicken stock or vegetable stock is a great way to level up the taste.
  • Seasonings: To season, we’ll only need salt and pepper. You can optionally add a pinch of turmeric for some color.
  • Flour: A bit of flour is required for binding, to give the soup a slightly thicker texture.

Note: Quantities can be found in the recipe card at the end of this recipe and can be adjusted according to the amount of servings you’d like to make.

How to Make Corn Soup (Step-by-Step)

Ready to get cooking? Let’s get started! You’ll find the detailed step-by-step instructions below. For a shorter version (to print out), simply scroll down to the recipe card.

Step 1: Drain the corn

Start off by draining the canned corn in a colander. Rinse the corn thoroughly with cold water to wash off all the brine. Set aside while you prepare the other ingredients for the soup.

Step 2: Prepare garlic and onions

Next, prepare the vegetables. Finely chop the onion. Since all ingredients will be blended later on, you don’t have to worry about dicing it very finely and evenly. Peel the garlic clove, cut off the hard ends and crush using a mortar and pestle, or alternatively finely chop using a knife.

Step 3: Fry garlic and onions

Let’s move on to the stove. Heat butter in a large saucepan over medium heat. Once the butter has melted, add the chopped garlic and sauté for about 30 seconds to release the flavors. Then add the chopped onion and fry for another 3-4 minutes until slightly golden. Stir occasionally.

Step 4: Add corn and sauté

Add the corn to the saucepan, along with the salt and pepper. Sauté for another 4-5 minutes, stirring occasionally. Don’t add any liquids yet!

Step 5: Add water and cream

Meanwhile, add hot water (from the kettle or the tap) into a tall pitcher or bowl. Add a stock cube and whisk to dissolve. Then, add the broth to the saucepan. Also add about ¾ of the cooking cream. Save the remaining cream for the next step. Stir to combine all the ingredients. Bring to a boil on high heat. Once it bubbles, reduce the heat to medium and cook for 5-6 minutes.

Step 6: Prepare slurry

Meanwhile, add the cooking cream that you set aside in the previous step to a bowl. Add flour. Whisk well to combine to a slurry. This will be used to thicken the soup later. Set aside it for now.

Step 7: Blend the soup

Once the soup is cooked, turn off the stove. Use an immersion blender to blend it into a smooth consistency without large chunks of corn remaining. If you don’t have an immersion blender, you could use a smoothie maker to blend it, but be sure to leave the soup to cool a bit before.

Step 8: Add slurry and cook briefly

After blending the soup and reaching a uniform texture, we’ll thicken it using the flour slurry which makes it a bit more creamy. Turn the stove on again (over medium heat). Add the cream-flour mixture to the soup slowly and whisk continuously until well incorporated. The soup needs to reach the boiling point in order to thicken. Once it bubbles, cook for another 1-2 minutes. Turn off the heat and serve hot.

How to Serve

Corn soup is a light and creamy soup that makes the perfect appetizer to a main course meal. It can be served plain (just the soup), or garnished with some chopped herbs (e.g. some finely chopped parsley).

Serve it with some bread. Almost all bread varieties go well with this soup, from French baguette to toasted bread. Middle Eastern bread chips (crunchy pita chips) also make a great addition. I love to serve this soup with Za’atar roasted bread chips (a recipe from the cookbook Mezze for Beginners).

Make Ahead & Storage

Most soups are perfect for meal prep, and my corn soup is no exception. You can make it ahead of time to consume over several days. Store in an airtight container in the refrigerator and consume within 3-4 days. Store without garnish. Reheat on the stove or in the microwave.

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Corn soup recipe

Sweet Corn Soup

Kitty Ramasamy
This sweet corn soup is a vibrant and very creamy soup made of just a few staples. It comes together in no time and makes the perfect appetizer.
Rate this recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Soups
Cuisine Mediterranean, Middle Eastern
Servings 6 small servings
Calories 391 kcal

Ingredients
 

  • 300 g (2 cups) corn
  • 2 Tbsp butter
  • 1 onion yellow, medium
  • 1 l (4 cups) water
  • 500 ml (2 cups) liquid cooking cream
  • 1 cube chicken stock or vegetable stock
  • 2 garlic clove
  • 2 Tbsp flour
  • 1 tsp salt
  • ½ tsp pepper

Instructions
 

  • Drain the canned corn in a colander and rinse with cold water to wash off all the brine. Set aside.
  • Finely chop the onion. Peel the garlic clove and crush or finely chop.
  • Heat butter in a large saucepan over medium heat. Once the butter has melted, add the chopped garlic and sauté for 30 seconds to release the flavors.
  • Add the chopped onion and fry for 3-4 minutes until slightly golden. Stir occasionally.
  • Add the corn to the saucepan, along with the salt and pepper. Sauté for another 4-5 minutes. Stir occasionally.
  • Add hot water (from the kettle or the tab) into a tall pitcher, add a stock cube and whisk to dissolve. Add the broth to the saucepan. Also add ¾ of the cooking cream (save a bit for the next step). Stir to combine all the ingredients. Bring to a boil on high heat. Once it bubbles, reduce the heat to medium and cook for 5-6 minutes.
  • Meanwhile, add the cooking cream that you set aside in the previous step to a bowl. Add flour. Whisk well to combine to a slurry. This will be used to thicken the soup (optional!). Set aside for now.
  • Once the soup is cooked, turn off the stove. Use an immersion blender to blend it into a smooth consistency without large chunks of corn remaining.
  • Turn the stove on again (medium heat). Add the cream-flour mixture to the soup slowly and whisk continuously until well incorporated. The soup needs to reach the boiling point in order to thicken. Once it bubbles, cook for another 1-2 minutes until it thickens. Turn off the heat. Serve hot with bread.

Nutrition

Calories: 391kcalCarbohydrates: 17gProtein: 5gFat: 35gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 105mgSodium: 487mgPotassium: 229mgFiber: 2gSugar: 6gVitamin A: 1482IUVitamin C: 5mgCalcium: 77mgIron: 1mg

Nutrition information is only a rough estimate and may vary depending on factors such as the cooking method, exact weight, type, and brand of ingredients used.

Keyword Corn Soup
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