If you like 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 (they have the best classic soup recipes, like this Homemade Cream of Mushroom Soup!). 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 written recipe at her bridal shower (because she always made it without measuring, of course).
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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Ingredients
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 corn cobs to release the kernels. Reserve ¼ cup of corn for garnish, and chop the remaining corn finely. More surface area means more corn flavor, hence chopping it finely.
- Bring the milk to a simmer, then add the corn and onion and cook for 15 minutes.
- Pour the mixture over a colander set over a bowl. Strain out the corn and onions.
- Cook the butter and flour together for one minute, then add in the “corn milk” that you just strained. Season with salt and pepper. Place the egg yolks in a large bowl, then pour the hot milk mixture over the top, whisking as you pour. Ladle into bowls and serve.
Top tips
- 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.
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 Classic corn recipes
- Corn on the Cob with Herb Compound Butter
- Cream Cheese Corn Dip
- Cheesy Corn Casserole
- Creamed Corn Casserole
- Scalloped Corn with Ritz Crackers and Bacon
- Corn Fritters with Creamed Corn
📖 Recipe
Cream of Corn Soup
Ingredients
- 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
Instructions
- 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).
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