Creamy sweet corn soup recipe is a perfect way to use fresh summer corn and serve a light and delicious summer dinner in no time!
Sweet corn soup is a timeless favorite in American kitchens that we all remember from childhood. It is celebrating local produce and is the best way to enjoy sweet summer corn, besides grilled corn on the cob.
There are many variations of this recipe, from Chinese to more Indian-flavored, so you are free to experiment with spices and mix-ins, creamy, blended, or chunky.
My best tip is to use fresh sweet corn kernels when they’re in season — they bring out the natural sweetness of the corn and make this soup absolutely delicious!
Another hack is to not use any oil or butter at all – I use bacon fat to saute the aromatics for the soup recipe, and it adds smokiness to the sweet corn flavor.
Corn makes amazing side dishes for summer BBQ parties, for example, classic Grilled Corn Salad, Sea Salt Garlic Corn, Corn Chowder Recipe, and Corn Casserole with Jiffy Mix.
Gina’s Recipe Rundown:
Texture: Every spoonful is packed with sweet corn kernels, tender potatoes, smoky bacon, and a touch of cream – it is cozy yet light!
Taste: A combination of the mild sweetness of the corn and savory chicken broth, with a hint of smokiness from the bacon and smoked paprika, the kind of delicious sweet corn soup you’ll crave all summer.
Ease: This is an easy soup recipe made in one pot! Simple ingredients, one stock pot or Dutch oven, and dinner is ready in about 45 minutes. No blending!
Why I love it: It’s my go-to when I have fresh corn on the cob on hand — the flavors are fresh, the method is foolproof, and everyone asks for seconds! And in winter, I use frozen corn kernels, and the soup still tastes amazing.
Why You’ll Love This Recipe
- Seasonal favorite: A delicious way to use sweet corn at its peak, or frozen corn when you need it.
- Family-friendly: Kids and adults love this sweet, creamy corn soup — it’s cozy and satisfying without feeling heavy.
- Yummy side dish. Tender corn soup pairs so well with grilled meat and steaks.
- Versatile: Use fresh, frozen, or even canned corn when you can’t get fresh — it’s tasty every time!
- Meal prep-friendly. Stores and reheats well!
- Healing. An easy fix when you or your kids feel a bit under the weather!
Ingredients Notes
The recipe card at the bottom of this post has all the exact quantities and steps.
- Bacon is a must-have in this sweet corn soup, in my opinion. The flavor combination of crispy fatty bacon and sweet corn is just divine.
- Aromatics: Onion and Minced garlic.
- All-purpose flour to thicken the creamy corn soup.
- Chicken broth or chicken stock. I would use low-sodium broth.
- Potatoes. Yukon gold potatoes are a great option. I prefer to peel them.
- Corn kernels. Use fresh corn cobs, frozen sweet corn kernels, or canned corn (drained) — it all works. You can find one or another in any grocery store. Note that fresh or frozen corn has less starch than canned and creamed corn.
- Half-and-half or heavy cream to make creamy soup(without blending it).
- Salt and black pepper. Be very gentle with salt and taste first, since we add broth.
- Smoked paprika (optional)
- Chopped fresh parsley (optional, for garnish)
Kitchen Equipment
- Dutch oven
- Slotted spoon
- Whisk
How To Make Sweet Corn Soup
Step 1: Cook The Bacon
Cook the bacon in a large Dutch oven over medium heat until crispy. Remove with a slotted spoon and set aside. Leave about 1 tablespoon of bacon fat in the pot.
Step 2: Prepare The Soup Base
Cook finely chopped onion for 4-5 minutes in the pot with the reserved grease over medium-high heat. Stir in the garlic and cook for 1 minute more. This step is crucial for building the flavor of this delicious corn soup.
Sprinkle in the flour, stir, and cook for 1-2 minutes.
Whisk in the chicken broth until no lumps remain.
Step 3: Add Potatoes & Corn
Add the diced potatoes, increase the heat, and bring the mixture to a simmer. Cook for 10-12 minutes, or until the potatoes are tender.
Stir in the corn, half-and-half, salt, pepper, and smoked paprika. Simmer for another 5-7 minutes, until the soup is hot and slightly thickened.
Serve with the remaining bacon and fresh parsley if desired. I love my hot soup with some garlic bread and fresh salad.
Storage
Store in an airtight container in the fridge for up to 3 days. Reheat a bowl of soup in the microwave.
Creamy corn soup also freezes well for up to 2 months.
Substitutions & Variations
- Garnish. Besides parsley, other fresh herbs like fresh chives, cilantro, dill, or even fresh thyme work amazingly in this delicious soup recipe.
- Extra flavor. Add bay leaves when cooking the soup, celery, carrots, green peas (make a nice tender texture), spring onion greens, canned creamed corn or homemade smooth paste, or a splash of lime juice or vinegar (more Asian-style).
- Swap bacon bits with diced ham, chorizo, or shredded chicken.
- Vegetarian option. Replace chicken broth with vegetable broth, vegetable stock, or cream of mushroom soup.
- Dairy-free. Use coconut milk instead of half-and-half.
- Blended soup. Blend part of the soup with a food processor until smooth, then stir it back in with half-and-half or cream.
- Spicy variation. Drizzle the soup with green chilli sauce, chili sauce, or hot sauce for a spicy twist.
Expert Tips To Make The Best Corn Soup
- To thicken the soup, stir in a little corn starch (corn flour), potato starch, or arrowroot powder to help the soup thicken. I add the flour to the soup base, but what you can also is add it to the simmering soup, watching it thicken.
- Use a sharp knife to carefully cut corn on the cob over a bowl and remove the kernels — the fresher the corn, the sweeter your soup!
- If using frozen corn, let it come to room temperature for a few minutes so it heats evenly.
- Whisk in your flour or starch slurry gradually to avoid lumps — the soup thickens nicely as it simmers.
- Use the corn cobs to enhance the flavors! Add them to the boiling soup and let them simmer to give as much flavor as possible.
- Adjust the corn flavor. You can grill or steam the corn before making the soup! You can use your Traeger, Instant Pot, or a pot to cook it. It is completely optional, though.
- I use bacon fat to cook onions and garlic, but it is also fine to use olive oil or butter.
Popular Questions
Is Sweet Corn Soup Good For Health?
Yes! This sweet corn soup recipe uses real veggies, is lighter than chowder, and is full of fiber and vitamins — just watch the cream and bacon if you want to lower saturated fats.
What Is In Chinese Sweet Corn Soup?
Chinese-style corn soup is a bit different and is often called Egg drop soup. Chinese corn soup often includes sweet corn paste or creamed corn, shredded chicken, egg drops, ginger, and a touch of soya sauce — totally different but equally delicious! You can make corn soup in different ways, up to you!
What’s The Difference Between Corn Chowder And Corn Soup?
Corn chowder is a thicker and heartier comforting corn soup with bacon, potatoes, and lots of cream, while corn soup is lighter, silkier, and focuses on the natural sweetness of corn.
If you love this soup recipe, you’re going to love these other soup recipes, too. Please click each link below to find the easy, printable recipe!
Pair This Soup With These Sides
Salted Honey Parker House Rolls
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Sweet Corn Soup
Ingredients
- 4 slices bacon diced
- 1 onion small – diced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 3 potatoes medium – peeled and diced
- 3 cups corn kernels fresh, frozen, or canned and drained
- 1 cup half-and-half
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika optional
2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Cook the bacon in a large Dutch oven over medium heat until crispy. Remove with a slotted spoon and set aside. Leave about 1 tablespoon of bacon fat in the pot.
- Cook the diced onion for 4-5 minutes in the pot with the reserved grease. Stir in the garlic and cook for 1 minute more.
- Sprinkle in the flour, stir, and cook for 1-2 minutes.
- Whisk in the chicken broth until no lumps remain.
- Add the diced potatoes, increase the heat, and bring the mixture to a simmer. Cook for 10-12 minutes, or until the potatoes are tender.
- Stir in the corn, half-and-half, salt, pepper, and smoked paprika. Simmer for another 5-7 minutes, until the soup is hot and slightly thickened.
- Serve with the remaining bacon and fresh parsley if desired.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Created by Gina Kleinworth
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