This creamy corn soup is unbelievably easy and incredibly delicious. It comes together quickly with simple pantry and fridge staples, making it perfect for busy weeknights or when you want comfort without fuss. The recipe is flexible: swap heavy cream for coconut or almond milk to lighten it or omit dairy entirely to make a vegan version. The result is a smooth, comforting soup with bright, natural sweetness from the corn and a savory depth from aromatics and potatoes.
Creamy Corn Soup
By: Lindsey Baruch
A simple, creamy corn soup that’s ready in minutes and relies on pantry-friendly ingredients. Easy to adapt for dairy-free or vegan diets.
Prep: 10
Cook: 20
Total: 30
Servings: 4
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Ingredients
- 3 cans corn
- 2 tablespoons unsalted butter
- 1 white onion, chopped
- 1/2 cup leeks, chopped
- 3 carrots
- 3 garlic, minced
- 1 cup heavy cream
- 2 bay leaves
- 2 cup vegetable broth
- 3 yukon gold potatoes
- 1/2 teaspoon paprika
- 1 teaspoon sugar, or to taste
- salt and pepper to taste
Instructions
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In a large pot, sweat the chopped onion, minced garlic and leeks over medium heat for 3–4 minutes until soft and fragrant.
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Add the carrots, diced potatoes and canned corn. Stir to combine, then add bay leaves, paprika, salt and pepper. Melt the butter into the vegetables.
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Pour in the vegetable broth, bring to a simmer, and cook until the vegetables are fork-tender, about 15–20 minutes. Remove the bay leaves.
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Transfer the hot mixture to a high-powered blender in batches (or use an immersion blender) and puree until smooth. Return to the pot, stir in the heavy cream, and adjust seasoning with salt, pepper and sugar to taste. Warm through and serve.
Nutrition
Calories: 401kcal, Carbohydrates: 36g, Protein: 5g, Fat: 27g
Nutrition information is automatically calculated and should be used as an approximation.
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Recipe tested with the KitchenAid K400 Blender; a high-powered blender makes the soup extra smooth, but any blender or immersion blender will work.
