If you love corn, you have to try this Cream of Corn Soup! It’s silky and smooth, and packed with sweet corn flavor.
I was absolutely blown away by this soup. It’s creamy, silky, almost decadent, and bursting with sweet corn flavor. Cream of Corn Soup is the perfect late summer/fall soup!
This recipe is from an old church cookbook (the same one as my Old Fashioned Potato Soup!). In the front of the book, the editors highlighted a few stand-out recipes. This soup was one of them, and it’s easy to see why.
The woman who submitted this recipe shared that her mother had made Cream of Corn Soup for many years. The mother gave the daughter the recipe at her bridal shower in written form (because, of course, she had routinely made it without measuring).
The daughter noted that she loves the soup with a dollop of whipped cream on top, served with broiled peanut butter on toast. I didn’t try the peanut butter toast idea, but I can attest that the addition of whipped cream is fantastic!
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Here’s what you’ll need to create the silkiest cream of corn soup:
- Fresh sweet corn (you can also use frozen corn or canned corn if sweet corn is not in season)
- Milk and butter make this soup super creamy
- Egg yolks give the soup a luxurious feel
- Flour creates a roux to thicken the soup
- Just a little onion adds flavor
- Salt and pepper season the soup
How to make cream of corn soup
Run a knife down the cobs of corn to release the kernels. Reserve ¼ cup of corn for garnish, and chop the remaining corn finely.
Chopping the corn increases the surface area of the corn kernels that will steep in the milk, which results in more corn flavor in the soup.
Place the milk in a large saucepan over medium heat. Bring to a simmer (do not boil), whisking occasionally. You should see small bubbles on the edge of the pot.
Add the corn and onion, and let simmer for 15 minutes.
Set a colander over a large bowl, and pour the milk mixture through the colander. Strain out the corn and onions, and set aside the milk.
Place the saucepan back on the heat, and melt 4 tablespoons of the butter in it. Add the flour, and let cook for 1 minute. This creates a roux to thicken the soup.
Pour the milk into the saucepan, whisking as you pour it in. Add the salt and pepper, and let the milk mixture cook until thickened, about 5 minutes. Whisk occasionally while it is cooking.
Melt the remaining 2 tablespoons of butter, and pour it into the now-empty large bowl where the milk was. Whisk in the egg yolks.
Pour the milk mixture over the top, and stir until smooth. The hot milk will gently cook the egg yolks.
Ladle the Cream of Corn Soup into bowls, and top with the reserved corn kernels, chopped chives, and a spoonful of whipped cream (if desired).
- When scraping the corn from the cobs and putting it into the milk, don’t forget that corn “milk” that comes from the cobs! It’ll add even more corn flavor to the soup.
- When heating the milk, don’t let it come to a boil. If the milk becomes too hot, it’ll form a skin on the surface, which we don’t want in the soup. Avoid it if you can, but if it does form a skin, just skim it off with a spoon.
- Don’t want to toss the corn after it steeps? You can sauté it in some butter for a quick side dish.
Can I make Cream of Corn Soup ahead of time?
Cream of Corn Soup can easily be made several days in advance. Let it cool and store in a covered dish in the refrigerator.
Reheat the soup in a saucepan on the stovetop. Take care not to let it boil—just heat until warm.
I don’t recommend freezing the soup, which will compromise the silky texture.
Using frozen or canned corn
This soup can easily be made with frozen or canned corn instead of fresh sweet corn. Instead of 5 ears of corn, replace it with:
- 2 (12 oz) bags of frozen corn OR
- 2 (15 oz) cans of whole kernel corn
If you’re using frozen corn, defrost it before chopping it. If you’re using canned corn, drain it before chopping it.
More corn recipes
- Corn on the Cob with Herb Compound Butter
- Cream Cheese Corn Dip
- Cheesy Corn Casserole
- Creamed Corn Casserole
- Grilled Corn Salad with Crumbled Bacon
- Scalloped Corn with Ritz Crackers and Bacon
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Cream of Corn Soup
- 5 ears of sweet corn (see notes for canned corn or frozen corn)
- 5 cups milk
- 1 tablespoon chopped onion
- 6 tablespoons butter, divided
- 3 tablespoons flour
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 2 egg yolks
- To serve: whipped cream, chopped chives
- Remove the corn from the cobs by running a sharp knife down each cob. Reserve ¼ cup of corn for garnish. Chop the remaining corn finely.
- Place the milk in a large saucepan and bring to a simmer (do not boil). Reduce heat to low and add the corn and onion. Cook over low heat for 15 minutes.
- Pour the milk mixture into a colander set over a large bowl. Strain out the corn and onions. Set milk mixture aside.
- Melt 4 tablespoons of butter in the same saucepan over medium heat. Add flour and let cook for 1 minute. Pour the milk mixture over the top, add salt and pepper, and whisk occasionally until thickened, about 5 minutes.
- Melt the remaining 2 tablespoons of butter in the microwave. Pour it into the now-empty large bowl, and whisk together with the egg yolks. Pour the hot soup over the top and stir to combine.
- Ladle the soup into bowls and garnish each bowl with a teaspoon of whipped cream, a few corn kernels, and chives (if desired).