This easy sweet corn soup is creamy, luscious & velvety smooth. It's made with only five ingredients and ready in only 15 minutes from start to finish!
The Easiest Sweet Corn Soup
Corn soup is one of my favorite summer soups. It's naturally sweet, super versatile, and quick and easy to make!
Here's why you'll love this recipe:
- requires only 5 ingredients
- it's ready in 15 minutes start to finish
- versatile - use frozen corn for convenience
This sweet corn soup recipe is so quick and easy, it's perfect for a simple weeknight meal. Pick up a bag of frozen sweet corn at your local market and you're ready to go. Of course you can use fresh corn as well if it's in season but frozen corn is just so convenient.
I recommend using a high speed blender for this sweet corn soup because it really makes a difference with the texture. The texture will be so smooth and creamy and you'll never know this soup is dairy free. If you don't have a high speed blender, you can use a food processor or immersion blender but you may need to strain the soup for that luscious silky texture.
Store any leftovers in an airtight container and keep in the fridge for up to 3 days. You can freeze this as well for up to one month in the freezer.
More soup recipes:
- Lobster Bisque
- Lobster Stock
- Easy Tteokguk (Korean Rice Cake Soup)
- Doenjang Jjigae (Korean Soybean Paste Stew)
- Soondubu Jjigae | Spicy Korean Soft Tofu Soup
- Egg Drop Soup - Easy and Authentic!
- Chinese Hot and Sour Soup
- Roasted Kabocha Squash Soup | Vegan Pumpkin Soup
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Recipe
Easy 15 Minute Silky Sweet Corn Soup
Equipment
☑ Ingredients
- 1⅔ cups corn kernels - or 3 large ears of corn
- 2 ¼ cups filtered water
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
Corn Topping
- ⅓ cup corn kernels
- ¼ cup chopped fresh parsley
- 1 teaspoon vegetable oil
Instructions
- Corn topping: Saute the corn kernels with vegetable oil until soft and tender. Add chopped fresh parsley and season with salt and pepper. Set it aside.⅓ cup corn kernels, ¼ cup chopped fresh parsley, 1 teaspoon vegetable oil
- Add the remaining corn kernels, water, garlic powder, salt, and pepper to a high-speed blender and blend until it's completely smooth and creamy, about 2 - 3 minutes. Transfer it to a pot and bring to a boil.1⅔ cups corn kernels, 2 ¼ cups filtered water, 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon pepper
- Serve with sauteed corn and herb mixture.
✎ Recipe Notes
- If desired, substitute vegetable broth for water
- Storage: store in an airtight container in the fridge for up to 3 days or 1 month in the freezer.
Nutrition
*Nutritional information is an estimate, calculated using online tools.
Carrie
I had some frozen corn to use up and came across this recipe. It is just divine and so simple. My partner loves bacon, so I garnished the soup with bacon and onion, along with the extra corn. We will make it again!
Samantha
We are big soup fans and are really pleased to have come across this recipe. Whilst I am a huge corn fan, I prefer it to be blended rather than in pieces, and so this soup was perfect for me. We followed the recipe as written, except I added 1/4 cup of cream at the end and cut back on the water slightly. It is luscious!
Angie
I need to incorporate some milk in my diet and was wondering if I could use half of the filtered water the recipe calls for and the other half with 2% milk?
Jamie
Absolutely you can substitute with milk!
Deanne
This soup has the most incredible texture! We served with some garlic bread and it made a really lovely meal. I look forward to taking the leftovers to work tomorrow for lunch!
Jamie
Thanks Deanne! That's a wonderful idea pairing this with garlic bread. I love the texture of this too! So glad you liked it!
Amber
Love a comforting bowl of soup, and this was so delicious. The perfect, smooth texture - so satisfying. We topped with some crispy bacon!
Jamie
Thanks Amber! That's a great idea topping the corn soup with bacon!
Yen
Wow this was easy to make and tasted so good! I'm making this again!