This recipe for corn soup is delicious, simple to prepare, and lower in fat than other cream soups. It’s especially great if you have a cold.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- ½ onion, chopped
- ¼ cup chopped fresh parsley
- 1 tablespoon butter
- 1 clove garlic, minced
- 3 tablespoons all-purpose flour
- 2 ½ cups milk
- 1 cup chicken broth
- 2 (12 ounce) cans whole kernel corn, drained
- 2 ½ tablespoons cream cheese
- 1 teaspoon garlic salt
- 1 teaspoon ground black pepper
- ground cayenne pepper to taste
Instructions
- Gather all ingredients.
- Dotdash Meredith Food Studios
- Combine onion, parsley, butter, and minced garlic in a large pot over medium heat; cook and stir until onions are tender, about 5 minutes.
- Dotdash Meredith Food Studios
- Whisk in flour to make a thick paste; whisk in milk and chicken broth until soup thickens slightly.
- Dotdash Meredith Food Studios
- Stir in corn and cream cheese until heated through.
- Dotdash Meredith Food Studios
- Add garlic salt, black pepper, and cayenne pepper to taste; stir until combined.
- Dotdash Meredith Food Studios
- Try adding a chopped green chile pepper sautéed in the initial onion mixture or some small slices of chicken stirred in.
- Based on feedback, we have clarified the recipe to include draining the canned corn.
Reviews
This recipe is going into my private cookbook.. I did the ingredients but added a few of my own to our taste. It came out more of a cheesy corn chowder. I added tiny pieces of celery, used fat free half & half, cup of cheddar cheese, 1/4 cup of cream cheese and 3 slices of American. I thinned it with organic vegetable broth and microwaved 3 ears of local sweet corn cut off the cob. Sprinkled Old bay crab seasoning once heated and topped with fried wonton strips. Delicious.
Slightly above average overall. Best thing is it is quick and has a good flavor for less than 30 minutes. I modified slightly. I used 1 whole onion, 1/2 tsp tomatoe paste, 1 tsp olive oil plus 2 tbsp butter in lieu, plus added 1- 12 oz can cream style corn. Nothing like my more complex tasting, long standing, personal corn and shrimp soup recipe which takes a few hours to develop flavors. But much faster if craving a fast corn soup.
Very bland but good if you have a cold or if people like different it different ways good base they can dress it up the way they want it
Very good but NO bacon? Bacon makes EVERY soup pop.
It was amazing. I will be making this again…
Delicious and low calorie. Maybe next time I’ll add potatoes!
My husband accidentally bought 4 cans of creamed corn rather than regular corn so I was looking for a recipe that I could use at least one of the cans. This was quick and easy and I found that I could make little changes to personalize it however I wanted. First off, instead of two cans of corn, I used one can of corn and one can of creamed corn, which I think helped thicken it too. Followed a previous review and did equal amounts of butter to flour (3 tablespoons). We also had some frozen veggies that we needed to finish off so we added those in and because of no onion on hand, used dried onion flakes. This soup turned out great! My daughter who doesn’t like soups liked it because it’s more of a chowder and I liked that I could use milk rather than cream or half and half. Definitely keeping this handy!
I made it exactly as written except for using fresh corn off the Cobb. It was a very good soup except for me it was way too peppery. I only added a small dash of cayenne so I knew it wasn’t that. I will make again except cut the pepper at least by half or even less. If you like a spicy soup it may be fine for you.
I really liked this. I had to use dried parsley, and we did a 1:1 of the butter to flour. I used fresh corn cobs and cut off the kernels because I’m trying not to use canned foods. My daughter put 1/2 of the corn in the food processor to make it creamier, and it did not disappoint. I tried to get my husband to walk down the block for a rotisserie chicken to add some to the soup but he wasn’t feeling it. It was creamy and yummy anyway.
This soup is amazing. It’s quick and so yummy. I’m vegetarian and would have used veggie broth but was out and used water. I always use frozen versus canned. I can’t getover how delicious this is!
Really good. I didnt have fresh parsley so used 1 tsp of dried. Added a little corn starch as a thickener and a little cheddar cheese at the end.
I tweaked it a lil bit by adding crushed red pepper flakes & shredded Mexican Cheese, using both frozen & canned corn, using half & half cream (added water 1:1) instead of regular milk and it turned out good! I also melted the cream cheese in the microwave as suggested by many. Will definitely be cooking it again.
Easy and comforting soup. Very flexible with adding other flavors.
I followed the recipe as described, I just doubled it and added an extra garlic clove and 3 more tablespoons of flour to make it a thicker consistency. It was very flavorful and delicious, my family loved it.
Can this be frozen? So that i can just reheat single serve portions after making a big batch.
I added roasted potatoes & whipping cream. So good!!
delicious
Really good. It was a perfect balance of savory with a little bit of sweet. I didn’t have cream cheese so I substituted for 2 slices of American cheese and a few slices of Colby jack and it still turned out delicious. I also blended half of the corn per the suggestion of another review and the flavors blended a lot better.
I used frozen corn and dried parsley. Absolutely delicious!! Fantastic soup for people who are unable to eat solid foods. 5 stars!
Can this be frozen
Thanks for the great recipe it really is easy and delicious. I wanted a thicker tangier soup so I added heavy cream instead of some of the milk, some mashed potatoes a cup of sour cream and fresh lemon juice. I blended it and it was perfect- creamy and tangy. It disappeared instantly!