Simple Steps To Scrumptious Corn Cream Soup In 30 Minutes

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Immerse yourself in the sumptuous embrace of our Golden Velvet Corn Cream Soup, a luxurious blend of sweet, juicy corn kernels pureed to perfection. The velvety texture wraps your palate in a dreamy cloud, while the burst of sweetness from the corn is balanced by a hint of savory goodness. Garnished with a sprinkle of fresh herbs and a drizzle of cream, this soup is a celebration of simplicity and indulgence, promising a divine culinary experience in every spoonful.

The aroma of sweet, fresh corn. The silky, creamy texture that warms you to your core. Corn cream soup isn’t just another dish—it’s a delightful experience, rich in nostalgia and comfort.

Originating from farm kitchens where corn was a staple, this classic favorite has stood the test of time, delighting palates across generations and cultures.

In our version, we bring together summer corn’s sweetness, the cream’s richness, and the comfort of homemade broth. Doing so offers an authentic, tested, and optimized recipe that doesn’t compromise quality or flavor.

And while corn is the star, we’ll also share the role of other key ingredients contributing to this comforting soup’s depth and complexity.

Stay tuned as we guide you step-by-step through the process, unraveling the secrets to achieve that perfect bowl of corn cream soup every time. We’re confident you’ll be delighted by how simple yet extraordinary this dish can be.

Corn Cream Soup

What Is Corn Cream Soup?

Corn cream soup is a type of creamy soup that is made primarily from corn. This popular dish has roots in many different cuisines due to the widespread cultivation of corn around the globe.

The soup generally consists of fresh, canned, frozen corn kernels, cream or milk, and other ingredients like onions, garlic, and butter. Some versions also include chicken or vegetable broth.

The corn and other ingredients are cooked together until tender, then pureed to create a thick, smooth texture.

The result is a rich, velvety soup that carries corn’s sweet, earthy flavor. It’s a comforting dish often served as an appetizer or light meal.

Garnishes can include fresh herbs, croutons, a sprinkle of cheese, or even a drizzle of truffle oil for extra luxury. It’s a versatile recipe that can be customized to fit personal tastes or dietary needs.

Corn Cream Soup

Can You Vary The Recipe With Other Ingredients?

The beauty of soup recipes is their versatility and adaptability to fit various dietary needs and preferences. Here’s how you can modify the corn cream soup recipe to suit different diets:

  • Keto To make a Keto-friendly version, you can replace corn (as it’s high in carbs) with lower-carb vegetables like cauliflower or zucchini. Replace regular sugar with a Keto-friendly sweetener, and ensure you use full-fat dairy products.
  • Paleo Use fresh corn and homemade chicken or vegetable broth for a Paleo version to avoid additives or preservatives.
    Substitute dairy cream with coconut milk to maintain the creamy texture.
  • Gluten-Free Corn cream soup is naturally gluten-free if you use gluten-free stock or broth. Always check labels to ensure each ingredient meets your dietary needs.
  • Whole30 To make the soup Whole30 compliant, replace the regular dairy cream with a non-dairy alternative such as coconut cream. Also, make sure your broth is Whole30 compliant.
  • Vegan For a vegan version, use vegetable broth and replace the butter with a plant-based substitute or olive oil. You can use coconut milk or a nut-based cream to achieve the creamy texture.
Corn Cream Soup

Recipe Directions

  1. Prepare basil oil by blending 3 cups of fresh basil leaves with 1.5 cups of olive oil, briefly simmer, and strain through a fine sieve.
  2. In a pot, melt 3 tbsp butter and sauté leeks until translucent.
  3. Add 4 cups of corn, 4 cups of stock, thyme, salt, and Tabasco. Bring to a boil, then simmer for 10 minutes, removing thyme stems.
  4. Blend the soup until smooth using an immersion or stand blender.
  5. Stir in 0.5 cup heavy cream and 1 cup of corn kernels.
  6. Adjust seasoning, add 0.5 tsp sugar if desired, and simmer for 5 more minutes.
  7. Serve hot, drizzling each bowl with the prepared basil oil for a flavorful corn soup.
Corn Cream Soup

Variations, Add-ons, And Toppings


  • Seafood: Add cooked shrimp or lump crab meat for a seafood twist on the soup.
  • Spicy: Add a diced jalapeño or serrano pepper along with the leeks to give it a little kick. You could also sprinkle some cayenne pepper for heat.
  • Southwestern: Add some diced bell peppers, canned green chilis, or black beans for a Southwestern-style soup.


  • Bacon: Adding crispy bacon pieces would provide a salty, smoky element.
  • Cheese: Stir in some shredded cheddar or Monterey Jack cheese until it melts into the soup for a cheesy version.
  • Herbs: Other fresh herbs like cilantro or parsley could also be added to change the flavor profile slightly.


  • Green Onions/Chives: Sprinkling some chopped green onions or chives would give a nice fresh bite.
  • Sour Cream: A dollop of sour cream could add a tangy, creamy element.
  • Toasted Corn Kernels: Toast some corn kernels in a skillet until they’re charred, and use them as a crunchy topping.
  • Croutons: Homemade croutons would add a wonderful crunchy texture.
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Can I Make Soup In A Slow Cooker Or Instant Pot?

Both slow cookers and Instant Pots can be used to make soup, and each comes with its own set of benefits.

Slow Cooker

A slow cooker is great for soups because it allows flavors to develop over time. To adapt the corn cream soup recipe for a slow cooker, you could:

  • Melt the butter and sauté the leeks in a pan on the stove until they become translucent, then transfer them to the slow cooker.
  • Add the stock, 4 cups of corn kernels, thyme, salt, and Tabasco to the slow cooker.
  • Set your slow cooker to low and let it cook for about 6-8 hours or on high for about 3-4 hours.
  • When done, blend the soup as directed and add the cream and remaining corn.

Instant Pot

An Instant Pot can significantly speed up the cooking process due to its pressure cooking capability. To make this soup in an Instant Pot:

  • Set your Instant Pot to the sauté function and melt the butter. Add the leeks and sauté until they become translucent.
  • Add the stock, 4 cups of corn kernels, thyme, salt, and Tabasco.
  • Secure the lid and set the Instant Pot to high pressure for about 10 minutes.
  • Once the time is up, use a natural release for 10 minutes and a quick release for any remaining pressure.
  • Blend the soup and then add the cream and remaining corn. You can use the sauté function again to heat the soup up after adding the cream and corn.
Corn Cream Soup

Can I Use Store Broth, Or Should I Make My Own?

You can use store-bought broth for making soup, and many home cooks do it for convenience. When purchasing a store-bought broth, look for low-sodium options.

This allows you to control the salt level in your soup. Also, check the ingredients list to ensure there aren’t any additives or preservatives you’re trying to avoid.

However, if you have the time, making your homemade broth can be beneficial. Homemade broth often has a richer flavor, as you can tailor it to your taste by adjusting the amount and type of vegetables, herbs, and spices used.

Plus, it’s a great way to utilize leftover bones or vegetable scraps, making it a more economical and sustainable option.

Ingredient Tips

  • Use Quality Stock/Broth: The stock or broth is the backbone of your soup, so use a high-quality one. Whether homemade or store-bought, a good stock can make a significant difference in the taste of your soup.
  • Use Fresh Herbs: If possible, use fresh herbs rather than dried ones. Fresh herbs add a brighter, more robust flavor.
  • Add Acid: A small amount of acid, like lemon juice or vinegar, added at the end of cooking can brighten up the flavors of the soup.
Corn Cream Soup

How To Serve?

Appealingly serving soup can greatly enhance the dining experience. Here are some tips for serving your corn cream soup in the best way possible:

  • Choose the Right Bowl: A soup like corn cream soup, which has a beautiful color, would look lovely in a white or light-colored bowl that contrasts with the soup’s color.
  • Portion Control: Don’t fill the bowl to the brim. Leave some space to prevent spilling and to make it easier to eat.
  • Garnish: Drizzle the basil oil on top before serving to retain its fresh flavor. You can also add a sprinkle of fresh herbs, a few whole corn kernels, or even some finely chopped chives or parsley for an added touch of color.
  • Serve with a Side: Depending on the meal, you could serve the soup with a slice of crusty bread, a side salad, or a sandwich. This can add variety in texture and flavor to the meal.
  • Pre-Warm Your Bowls: If your soup is hot, consider pre-warming your soup bowls. This can be done by filling the bowl with hot water and letting it sit for a minute or two before emptying and adding the soup. This will keep the soup warm for longer.
  • Spoons and Napkins: Ensure you have soup spoons and napkins handy.
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Perfect Side Dishes To Complement Soup Recipe

  • Grilled Cheese Sandwich: A grilled cheese sandwich’s crispy, buttery texture can be a delightful contrast to the soup’s creaminess. The cheese also complements the sweet corn flavor well.
  • Green Salad: A fresh salad with a light vinaigrette can bring a nice balance to the meal, adding some crispness and acidity to counter the creamy soup.
  • Roasted Vegetables: Seasonal roasted vegetables can be a healthy and delicious side dish. Their caramelized edges and savory flavors would pair well with the sweet corn soup.
  • Quiche: A slice of quiche can make the meal more substantial. Choose a quiche with flavors that complement the soup, like a simple cheese quiche or a spinach and feta quiche.
  • Cornbread: Since it’s a corn soup, it might be a thematic and tasty side dish. Its sweet flavor and crumbly texture would echo the soup’s main ingredient.
Corn Cream Soup

Storage And Make Ahead

  • Fresh ingredients: Start with fresh corn for the best flavor; opt for sweet corn varieties.
  • Store properly: Store raw corn in the refrigerator, wrapped in a damp paper towel, to maintain freshness.
  • Make ahead: Cook the soup base (without cream) ahead of time and refrigerate or freeze. Add cream just before serving to prevent separation.
  • Freeze portions: Portion leftover soup into airtight containers or freezer bags for easy reheating.
  • Reheat gently: Thaw frozen soup in the refrigerator overnight and reheat gently over low heat to preserve texture and flavor.
  • Garnish fresh: Top with freshly chopped herbs or a swirl of cream before serving for a vibrant presentation.
Corn Cream Soup

What Can We Do With Leftovers?

Leftover soup provides a versatile base for several different dishes. Here’s what you can do with your leftover corn cream soup:

  • New Soup: Use the leftover corn cream soup as a base for a new soup. Add new vegetables, grains, or proteins to give it a fresh twist.
  • Sauce: Repurpose the soup as a sauce for pasta, rice, or grains. Its creamy texture and rich flavor would work well in these dishes.
  • Casserole: Use the soup as a base for a casserole. Mix it with some cooked chicken, vegetables, and a grain like rice or quinoa, then bake until bubbly and golden.
  • Stew: Add some protein, like chunks of chicken or tofu, and additional veggies to turn the soup into a hearty stew.
  • Bread Dip: If the soup is thick enough, it can be a flavorful dip for crusty bread.
  • Freeze for Later: If you can’t immediately use the leftovers, freeze them in an airtight container.


  • Corn selection: Opt for fresh, sweet corn for the best flavor.
  • Corn extraction: Utilize both fresh kernels and scraped cobs to extract maximum corn essence.
  • Flavor balance: Balance sweetness with savory by incorporating onions, garlic, and a touch of herbs like thyme or chives.
  • Cream addition: Add cream gradually to achieve desired consistency without overwhelming the corn flavor.
  • Texture enhancement: Blend soup until smooth for a velvety texture, or leave some kernels whole for added crunch.
  • Garnish finesse: Elevate presentation with a drizzle of olive oil, a sprinkle of smoked paprika, or a dash of freshly ground black pepper

Simple Steps To Scrumptious Corn Cream Soup In 30 Minutes

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Recipe by Hanna Barnes Course: Soup Recipes


Prep time


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Our Corn Cream Soup is a celebration of simplicity and depth of flavor. Made with fresh or frozen corn, leeks, aromatic thyme, and a dash of Tabasco for a subtle kick, it’s a meal that warms you from the inside out. 
The soup is delicately pureed to creamy perfection and enhanced with a swirl of heavy cream and rich homemade basil oil, which adds a burst of herbaceous freshness. It’s a dish that is as comforting as it is satisfying, with a wonderful balance of sweet corn, smooth creaminess, and a hint of spice. 


  • 3 Cups 3 Very Fresh Basil Leaves (Firmly Packed)

  • 1-1/2 Cups 1-1/2 Extra Virgin Olive Oil

  • 3 Tablespoons 3 Unsalted Butter

  • 2 Leeks 2 Leeks, White And Pale Green Parts Only

  • 4 Cups 4 Chicken Or Vegetable Stock

  • 5 Cups 5 Corn Kernels (Fresh Or Frozen)

  • 1/2 Teaspoon 1/2 Fresh Thyme Or Dried Thyme

  • 1 Teaspoon 1 Kosher Salt

  • Tabasco (A Few Shakes)

  • 1/2 Cup 1/2 Heavy Cream

  • 1/2 Teaspoon 1/2 Granulated Sugar (Optional)

Step-By-Step Directions

  • Prepare the Basil Oil
    Place 3 cups of firmly packed fresh basil leaves in a blender along with 1-1/2 cups of extra virgin olive oil.
    Process until a smooth puree forms.
    Transfer the mixture to a saucepan over medium heat. Let it simmer, but only for up to 45 seconds.
    Pour the mixture into a chinois or fine-mesh sieve placed over a clean bowl, allowing the oil to drain naturally.
    For a clearer oil, strain the mixture through a paper coffee filter once more.
    Store the basil oil in an airtight jar away from direct sunlight.
  • Making The Soup
    Melt 3 tablespoons of unsalted butter in a heavy 4-quart pot over medium-high heat.

    Add the chopped leeks and sauté until they become translucent but not brown (about 6-8 minutes).
    Add 4 cups of chicken or vegetable stock, 4 cups of corn kernels, thyme sprigs, 1 tsp of salt, and a few shakes of Tabasco.

    Bring the mixture to a boil, then reduce the heat, cover, and simmer until the corn is tender (about 10 minutes).

    Discard any remaining thyme stems.
  • Blend The Soup
    Using an immersion blender, puree the soup until it’s creamy and smooth. If you don’t have an immersion blender, process the soup in a stand blender in two batches.
  • Finalizing the Soup
    Add 1/2 cup of heavy cream and 1 cup of corn kernels to the pureed soup.

    Bring the soup to a gentle simmer, stirring constantly, then reduce the heat to the lowest setting.
    Taste and add more salt if necessary. Add 1/2 tsp of granulated sugar (optional) to enhance the soup’s flavor.

    If you prefer the corn kernels to remain crunchy, serve the soup as is. If not, continue simmering the soup until the corn reaches your desired texture (approximately 5 more minutes).
  • Serve the Soup
    Ladle the soup into bowls and drizzle with the prepared basil oil.
  • Large Soup Pot or Dutch Oven
  • Immersion Blender
  • Slow Cooker or Instant Pot
  • Fine Mesh Sieve or Strainer
  • Ladle
  • Kitchen Thermometer
  • Sharp Knife and Cutting Board


  • Freshness Matters: Use fresh corn and basil for the best flavor. The freshness will enhance the overall taste of the soup.
  • Adjusting Heat: The Tabasco sauce gives the soup a little heat. If you prefer a milder flavor, reduce the amount or omit it altogether.
  • Watch the Time: If you decide to simmer the soup after adding the last cup of corn kernels, remember to do so until the corn reaches your desired texture. Overcooking can make the kernels tough.
  • Strain Carefully: Remember not to push the mixture through the sieve when making the basil oil, as this can result in cloudy oil. Be patient and allow it to strain naturally.
  • Reheating: When reheating the soup, do so gently over medium heat, stirring often to prevent it from sticking to the pot. Add a little water or stock if needed to adjust the consistency.
  • Dietary Adjustments: This recipe is easily adaptable to various nutritional needs. Replace the butter with plant-based butter or olive oil, vegetable stock, and non-dairy milk or cream for a vegan version.

Nutrition Table

Nutrition Table

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