22+ Delicious Corn Soup Recipes to Try

Corn soup is a beloved comfort food, whether enjoyed in the dead of winter or during the warmer months when fresh corn is in season.

The natural sweetness of corn, combined with the richness of broth and cream, creates a soothing and satisfying dish that can be served as a starter, side, or even a main course.

Whether you’re craving a simple, classic corn chowder or looking for something with a creative twist, we’ve got you covered with over 22 corn soup recipes that will have your taste buds dancing with joy.

From spicy variations to creamy, velvety options, this list has something for everyone to enjoy.

So, grab your spoon and get ready to dive into the world of comforting corn soups!

22+ Delicious Corn Soup Recipes to Try

Corn soup is the perfect dish for any occasion, offering a perfect balance of sweetness and savory flavors.

Whether you prefer a light, refreshing corn and leek soup or a hearty, indulgent bacon and corn chowder, there’s a recipe to suit every taste.

With over 22 recipes to choose from, you’re sure to find new favorites to add to your meal rotation.

The versatility of corn allows you to experiment with different ingredients, and the simplicity of these recipes makes them easy to prepare yet full of rich, delicious flavors.

So, don’t wait—grab some corn and start creating your own comforting bowls of soup today!

Classic Creamy Corn Chowder

This classic creamy corn chowder combines the sweetness of fresh corn with creamy potatoes and savory vegetables. The rich and smooth texture makes it perfect for a cozy dinner or as an appetizer. You can easily adjust the flavors with your favorite herbs and spices, making this a versatile dish that will appeal to everyone.

• Ingredients:
  • 4 cups fresh or frozen corn kernels
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium potatoes, peeled and diced
  • 4 cups vegetable broth (or chicken broth)
  • 1 cup heavy cream
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • Fresh parsley or chives for garnish
• Instructions:
  1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes soft and translucent, about 5 minutes.
  2. Add the diced potatoes and vegetable broth to the pot, bringing the mixture to a simmer. Let it cook for about 10 minutes, or until the potatoes are tender.
  3. Stir in the corn kernels and thyme, cooking for an additional 5 minutes.
  4. Use an immersion blender or regular blender to purée about half of the soup for a smooth consistency, leaving some chunks for texture.
  5. Return the soup to the heat, then add the heavy cream. Stir to combine, and season with salt and pepper to taste. Simmer for another 5 minutes to ensure the flavors meld together.
  6. Ladle the soup into bowls, garnishing with fresh parsley or chives.

This creamy corn chowder is a comforting, rich soup that’s ideal for chilly evenings. The combination of corn, potatoes, and cream creates a hearty, flavorful base that’s sure to satisfy. Whether you serve it as a starter or the main course, it will quickly become a family favorite. Its versatility also makes it easy to add your preferred vegetables or proteins for variation.

Spicy Corn and Coconut Soup

Infused with bold flavors, this spicy corn and coconut soup is perfect for those who crave something a little different. The sweetness of the corn balances the heat from the chili and the richness of the coconut milk, creating a dynamic and exciting dish. It’s a quick and easy soup that delivers vibrant flavors with every spoonful.

• Ingredients:
  • 2 cups corn kernels (fresh or frozen)
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1-2 fresh red chilies (adjust to taste), sliced
  • 1 can (13.5 oz) coconut milk
  • 2 cups vegetable broth
  • 1 tablespoon lime juice
  • 1 teaspoon turmeric
  • Salt to taste
  • Fresh cilantro for garnish
• Instructions:
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper, cooking until softened, about 5 minutes.
  2. Stir in the garlic, ginger, and sliced red chilies, cooking for another 2 minutes until fragrant.
  3. Add the corn kernels, vegetable broth, coconut milk, and turmeric to the pot. Bring to a simmer and cook for about 10 minutes, allowing the flavors to meld together.
  4. Use an immersion blender to purée the soup to your desired consistency, or transfer half to a blender and blend until smooth.
  5. Stir in the lime juice and season with salt to taste.
  6. Serve the soup garnished with fresh cilantro and a wedge of lime on the side.

This spicy corn and coconut soup is a delightful twist on traditional corn soup. The heat from the chilies pairs perfectly with the smooth coconut milk, offering a bold and balanced flavor profile. It’s a great dish for those looking to spice things up in the kitchen, and it can be made as mild or as hot as you like. Its comforting yet exotic taste makes it a perfect starter for a dinner party or a quick weeknight meal.

Smoky Chipotle Corn Soup

This smoky chipotle corn soup takes classic corn soup to the next level with the addition of chipotle peppers in adobo sauce. The smoky flavor from the chipotle combined with the sweetness of the corn creates a complex and irresistible soup. It’s an easy-to-make recipe that’s full of rich, deep flavors, ideal for those who enjoy a little smoky kick in their meals.

• Ingredients:
  • 4 cups corn kernels (fresh or frozen)
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1-2 chipotle peppers in adobo sauce, chopped (adjust to spice preference)
  • 3 cups chicken or vegetable broth
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/4 cup sour cream or Greek yogurt (for garnish)
  • Fresh cilantro for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and red bell pepper, cooking for about 5 minutes until softened.
  2. Add the garlic and chipotle peppers, stirring to combine. Let it cook for another 2 minutes, allowing the flavors to meld.
  3. Stir in the diced tomatoes, corn kernels, broth, cumin, smoked paprika, and salt. Bring the mixture to a simmer and cook for about 10 minutes.
  4. Use an immersion blender to purée half of the soup, leaving some corn chunks for texture.
  5. Taste the soup and adjust the seasoning with additional salt or pepper if needed.
  6. Serve the soup topped with a dollop of sour cream or Greek yogurt and a sprinkle of fresh cilantro.

The smoky chipotle corn soup is a perfect blend of heat and sweetness, making it a standout dish. The chipotle peppers give it a smoky depth that enhances the natural sweetness of the corn, while the addition of sour cream or yogurt offers a creamy contrast to the spiciness. Whether served as a filling meal or a flavorful appetizer, this soup will definitely impress anyone who loves bold, smoky flavors.

Corn and Bacon Soup

Corn and bacon soup is the ultimate comfort food, combining the sweetness of corn with the rich, savory flavor of crispy bacon. The crispy bacon adds texture and depth, while the creamy base makes this soup indulgent and satisfying. Perfect for chilly nights, this soup is sure to become a household favorite, blending classic ingredients for a delicious, hearty meal.

• Ingredients:
  • 4 slices of bacon, chopped
  • 4 cups corn kernels (fresh or frozen)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 large potato, peeled and diced
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • Chopped green onions for garnish
• Instructions:
  1. In a large pot, cook the bacon over medium heat until crispy, about 6-8 minutes. Remove the bacon and set aside on a paper towel-lined plate, leaving a small amount of bacon grease in the pot.
  2. Add the chopped onion to the pot and sauté for about 5 minutes, until softened. Add the garlic and cook for another minute until fragrant.
  3. Stir in the diced potato, corn kernels, and chicken broth. Bring the mixture to a simmer and cook for 10-15 minutes, until the potatoes are tender.
  4. Use an immersion blender to purée half of the soup for a smooth texture, or transfer a portion to a blender and blend until smooth.
  5. Return the soup to the heat, stir in the heavy cream, thyme, and season with salt and pepper. Simmer for another 5 minutes.
  6. Serve the soup topped with the crispy bacon and chopped green onions.

This corn and bacon soup is the perfect balance of sweet and savory. The crispy bacon adds a crunchy contrast to the smooth, creamy texture of the soup, while the fresh corn delivers sweetness and freshness. It’s an easy-to-make, hearty dish that will warm you up on a cool evening, and the combination of flavors will leave everyone asking for seconds.

Roasted Corn and Poblano Soup

Roasted corn and poblano soup is a flavorful, smoky twist on traditional corn soup. The roasting process brings out the natural sweetness of the corn while infusing the poblanos with a subtle smokiness. The creamy texture and earthy flavors make it perfect for a comforting lunch or dinner. The addition of roasted poblano peppers adds a mild heat that’s not overpowering but provides an extra layer of complexity.

• Ingredients:
  • 4 cups fresh or frozen corn kernels
  • 2 poblano peppers
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • Lime wedges for serving
• Instructions:
  1. Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for 20-25 minutes, or until the skins are charred and blistered. Remove from the oven, cover with a kitchen towel, and let them steam for about 10 minutes. Peel off the skins, remove the seeds, and chop the peppers.
  2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking for 5 minutes until softened and fragrant.
  3. Stir in the corn kernels and cook for 5 minutes, allowing the corn to lightly brown.
  4. Add the roasted poblano peppers, vegetable broth, cumin, and smoked paprika. Bring the soup to a simmer and cook for about 10 minutes.
  5. Use an immersion blender to purée the soup, or transfer half to a blender and blend until smooth. Return the soup to the pot and stir in the heavy cream.
  6. Season with salt and pepper to taste. Simmer for an additional 5 minutes before serving.
  7. Serve the soup with a squeeze of lime juice and garnish with extra chopped poblano or cilantro if desired.

This roasted corn and poblano soup offers a smoky, savory experience that elevates traditional corn soup to something truly special. The roasted poblano peppers bring a mild heat that balances the sweetness of the corn, while the creamy texture makes the soup rich and comforting. It’s a flavorful and unique dish that’s perfect for cooler evenings or when you’re in the mood for something with a little extra kick.

Corn and Tomato Soup

This vibrant corn and tomato soup is the perfect blend of summer flavors. Sweet corn combines beautifully with the acidity of ripe tomatoes, creating a balanced and refreshing soup that can be enjoyed year-round. The simplicity of the ingredients makes it an easy recipe to prepare, while the bright flavors make it a crowd-pleasing dish that everyone will love.

• Ingredients:
  • 4 cups corn kernels (fresh or frozen)
  • 4 ripe tomatoes, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon basil (fresh or dried)
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish
• Instructions:
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until softened. Add the garlic and cook for another minute until fragrant.
  2. Add the chopped tomatoes, corn kernels, vegetable broth, and basil. Bring the soup to a simmer and cook for 10-15 minutes, until the tomatoes are soft and the flavors have melded together.
  3. Use an immersion blender to purée the soup to your desired consistency, or transfer part of the soup to a blender and blend until smooth.
  4. Season with salt and pepper to taste and simmer for another 5 minutes to ensure the flavors are well combined.
  5. Serve the soup hot, garnished with fresh basil or parsley.

The corn and tomato soup is a refreshing, light option that combines the best of both worlds. The sweetness of the corn and the tang of the tomatoes create a harmonious balance, while the fresh basil adds a lovely aromatic touch. This simple yet flavorful soup is perfect for any season and pairs beautifully with a slice of crusty bread for a satisfying meal.

Corn and Butternut Squash Soup

This creamy corn and butternut squash soup is a hearty and comforting dish that brings out the best of fall flavors. The sweetness of roasted butternut squash pairs perfectly with the fresh corn, while the addition of a warm blend of spices creates a rich, velvety soup. Ideal for cooler days, this soup is both nutritious and filling, offering a satisfying meal that will leave you cozy and content.

• Ingredients:
  • 4 cups fresh or frozen corn kernels
  • 2 cups peeled and cubed butternut squash
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup coconut milk or heavy cream
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • Salt and pepper to taste
  • Olive oil for roasting
  • Fresh sage or thyme for garnish
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with a bit of olive oil, salt, and pepper, and roast them on a baking sheet for about 25 minutes, or until tender and slightly caramelized.
  2. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until softened. Add the garlic and cook for another minute.
  3. Add the roasted butternut squash and corn kernels to the pot, then pour in the broth. Bring to a simmer and cook for 10 minutes to allow the flavors to blend.
  4. Use an immersion blender or a regular blender to purée the soup until smooth and creamy.
  5. Stir in the coconut milk or heavy cream, cinnamon, and nutmeg. Adjust the seasoning with salt and pepper to taste, and let the soup simmer for another 5 minutes.
  6. Serve the soup garnished with fresh sage or thyme.

This corn and butternut squash soup is a perfect combination of sweetness and warmth. The roasted butternut squash adds a velvety texture and depth of flavor, while the corn contributes a subtle sweetness. The spices bring out the cozy autumn vibes, making this soup ideal for fall and winter months. It’s a heartwarming dish that is both satisfying and nutritious, perfect for a cozy meal.

Lemon and Corn Soup with Shrimp

This light yet flavorful lemon and corn soup with shrimp is a refreshing take on a traditional corn soup. The tangy lemon enhances the sweetness of the corn, while the shrimp add a touch of protein and luxury. The soup is easy to prepare and perfect for a quick and elegant dinner, offering a delicate balance of citrusy brightness and savory goodness.

• Ingredients:
  • 4 cups corn kernels (fresh or frozen)
  • 1 pound shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon fresh thyme
  • Salt and pepper to taste
  • Fresh parsley or dill for garnish
• Instructions:
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent. Add the garlic and cook for another minute.
  2. Stir in the corn kernels, broth, and lemon zest. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
  3. While the soup simmers, heat a separate pan over medium heat and cook the shrimp for about 2-3 minutes per side, until pink and cooked through. Remove from the heat and set aside.
  4. Use an immersion blender or regular blender to purée the soup until smooth. Return the soup to the heat, and stir in the heavy cream, lemon juice, and thyme. Season with salt and pepper to taste.
  5. Ladle the soup into bowls and top each with a few cooked shrimp. Garnish with fresh parsley or dill.

This lemon and corn soup with shrimp is a light yet indulgent dish, combining bright citrus flavors with sweet corn and tender shrimp. It’s a refreshing and easy-to-make soup that’s perfect for a warm evening or as a starter for a seafood dinner. The combination of lemon, corn, and shrimp creates a delightful balance of flavors that will impress anyone at the table.

Corn and Spinach Soup

This corn and spinach soup is a simple, nutritious, and delicious way to enjoy vegetables in a comforting bowl of soup. The sweetness of the corn contrasts beautifully with the earthy spinach, and the creamy base adds richness without being overly heavy. It’s a great option for a light meal that’s packed with flavor and health benefits, perfect for any time of the year.

• Ingredients:
  • 4 cups fresh or frozen corn kernels
  • 4 cups fresh spinach, washed and chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk or heavy cream
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • Olive oil for sautéing
  • Fresh lemon juice for serving
• Instructions:
  1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until softened. Add the garlic and cook for another minute.
  2. Add the corn kernels and cook for 5-7 minutes, allowing the corn to become slightly golden.
  3. Pour in the vegetable broth and bring to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.
  4. Stir in the chopped spinach, cumin, and paprika, then cook for another 5 minutes until the spinach wilts.
  5. Use an immersion blender to purée the soup until smooth, or transfer a portion to a blender and blend until creamy.
  6. Stir in the coconut milk or heavy cream, season with salt and pepper, and simmer for an additional 5 minutes.
  7. Serve the soup with a squeeze of fresh lemon juice for an added burst of flavor.

This corn and spinach soup is a delightful, healthy option that combines fresh ingredients into a vibrant dish. The sweetness of the corn and the earthiness of the spinach complement each other perfectly, while the creamy base adds richness. With a squeeze of lemon juice, the soup achieves a perfect balance of flavors. It’s a light yet satisfying meal, ideal for any time of the year when you want something wholesome and flavorful.

Smoky Corn and Chipotle Soup

Smoky corn and chipotle soup brings a bold, flavorful twist to traditional corn soup. The smoky heat of chipotle peppers adds a fiery depth that perfectly complements the sweetness of the corn. This soup is comforting yet has an exciting kick, making it perfect for those who love a little heat in their meals. The addition of a creamy base balances the spice, making each spoonful smooth and delicious.

• Ingredients:
  • 4 cups fresh or frozen corn kernels
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut milk
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Olive oil for sautéing
  • Fresh cilantro for garnish
• Instructions:
  1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
  2. Stir in the chopped chipotle peppers, smoked paprika, and cumin. Cook for 1-2 minutes, allowing the spices to bloom.
  3. Add the corn kernels and vegetable broth, then bring to a simmer. Let it cook for 10 minutes, allowing the flavors to develop.
  4. Use an immersion blender or regular blender to purée the soup until smooth.
  5. Stir in the heavy cream or coconut milk, season with salt and pepper, and let the soup simmer for another 5 minutes.
  6. Serve the soup topped with fresh cilantro.

This smoky corn and chipotle soup is a vibrant, flavorful dish that’s perfect for those who love a bit of spice. The smoky heat from the chipotle peppers is balanced by the sweetness of the corn, while the creamy base gives the soup a velvety texture. It’s an exciting twist on traditional corn soup, making it an excellent choice for a warm, flavorful meal.

Corn and Leek Soup

Corn and leek soup is a refined and elegant twist on classic corn soup, where the delicate flavor of leeks enhances the natural sweetness of the corn. The soup is light yet creamy, offering a silky texture without being overly rich. It’s a perfect starter for a dinner party or a quick lunch when you’re craving something simple but flavorful.

• Ingredients:
  • 4 cups fresh or frozen corn kernels
  • 2 large leeks, cleaned and sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream or coconut milk
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • Olive oil for sautéing
  • Fresh chives for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and leek slices and sauté for about 5-7 minutes until softened.
  2. Add the garlic and cook for another minute until fragrant.
  3. Stir in the corn kernels, vegetable broth, and thyme. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
  4. Use an immersion blender or regular blender to purée the soup until smooth and creamy.
  5. Stir in the heavy cream or coconut milk, and season with salt and pepper to taste. Simmer for another 5 minutes.
  6. Serve the soup hot, garnished with fresh chives.

This corn and leek soup is a wonderfully creamy dish with a delicate balance of sweet corn and savory leeks. The leeks provide a subtle onion flavor that pairs perfectly with the corn, making the soup sophisticated yet comforting. It’s a versatile soup that works for both casual meals and more formal occasions, and it’s sure to impress with its refined taste and velvety texture.

Corn and Potato Chowder

Corn and potato chowder is a thick, hearty soup that’s perfect for satisfying your hunger on a chilly day. The combination of tender potatoes and sweet corn creates a creamy base, while bacon adds a savory, crispy element. This chowder is easy to make and great for meal prepping, as the flavors only get better after sitting for a few hours.

• Ingredients:
  • 4 cups corn kernels (fresh or frozen)
  • 2 large potatoes, peeled and diced
  • 4 slices of bacon, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley for garnish
• Instructions:
  1. In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set it aside on a paper towel-lined plate, leaving the rendered fat in the pot.
  2. Add the chopped onion to the pot and sauté for about 5 minutes until softened. Add the garlic and cook for another minute.
  3. Stir in the diced potatoes, corn kernels, and chicken broth. Add the thyme and bay leaf, then bring to a simmer. Cook for 15-20 minutes, or until the potatoes are tender.
  4. Remove the bay leaf and use an immersion blender to purée half of the soup for a thicker, creamy texture.
  5. Stir in the heavy cream, season with salt and pepper, and simmer for an additional 5 minutes.
  6. Serve the chowder topped with crispy bacon and a sprinkle of fresh parsley.

This corn and potato chowder is a filling and satisfying dish that combines the sweetness of corn with the heartiness of potatoes. The creamy base and crispy bacon give the soup a delightful texture, making it comforting and flavorful. It’s a perfect dish for cold weather and a great way to enjoy the best of both corn and potatoes in a warm, hearty bowl.

Corn and Carrot Soup

This corn and carrot soup is a vibrant, healthy option that balances the sweetness of corn with the earthy flavor of carrots. The creamy texture of the soup, combined with a hint of ginger, makes it a perfect dish to enjoy during the cooler months. It’s simple to prepare, packed with nutrients, and offers a subtle, comforting sweetness that will appeal to both kids and adults.

• Ingredients:
  • 4 cups fresh or frozen corn kernels
  • 2 large carrots, peeled and chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon turmeric
  • 1/2 cup coconut milk or cream
  • Salt and pepper to taste
  • Olive oil for sautéing
  • Fresh cilantro for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and grated ginger, cooking for another minute.
  2. Stir in the chopped carrots, corn kernels, vegetable broth, and turmeric. Bring to a simmer and cook for about 15 minutes, or until the carrots are tender.
  3. Use an immersion blender to purée the soup until smooth. Alternatively, blend in batches in a regular blender.
  4. Stir in the coconut milk or cream and season with salt and pepper to taste. Let the soup simmer for another 5 minutes.
  5. Serve the soup topped with fresh cilantro for a burst of flavor.

This corn and carrot soup offers a beautiful balance of sweetness from the corn and earthiness from the carrots. The addition of ginger and turmeric adds a subtle warmth and depth, making it not only flavorful but also nourishing. It’s a fantastic choice for a light, healthy meal that’s easy to make and full of wholesome ingredients.

Corn and Bacon Chowder

Corn and bacon chowder is the ultimate comfort food, combining the rich flavors of crispy bacon with the sweetness of corn in a creamy base. The smoky bacon adds a savory depth to the soup, while the creamy texture makes it both indulgent and satisfying. This chowder is perfect for a cozy dinner on a cold evening or as a hearty lunch to enjoy with some crusty bread.

• Ingredients:
  • 4 cups fresh or frozen corn kernels
  • 6 slices bacon, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 large potatoes, peeled and diced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley for garnish
• Instructions:
  1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot and set aside on a paper towel-lined plate, leaving the rendered fat in the pot.
  2. Add the chopped onion to the pot and cook for about 5 minutes, until softened. Add the garlic and cook for another minute.
  3. Stir in the diced potatoes, corn kernels, chicken broth, thyme, and bay leaf. Bring to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
  4. Remove the bay leaf and use an immersion blender to purée part of the soup for a creamy texture, leaving some chunks for added texture.
  5. Stir in the heavy cream, season with salt and pepper, and simmer for an additional 5 minutes.
  6. Serve the chowder topped with crispy bacon and a sprinkle of fresh parsley.

This corn and bacon chowder is the definition of comfort food. The crispy bacon adds a savory richness to the sweet corn and creamy broth, while the potatoes provide a hearty texture that makes the soup filling. It’s an indulgent and satisfying dish perfect for chilly nights, offering a delicious balance of flavors that will keep you coming back for more.

Corn and Zucchini Soup

Corn and zucchini soup is a light and refreshing take on classic corn soup, with the added benefit of zucchini’s mild, fresh flavor. The zucchini provides a tender texture and a slightly sweet note that enhances the natural sweetness of the corn. This soup is simple to make, healthy, and a great way to use up any surplus zucchini during the summer months.

• Ingredients:
  • 4 cups fresh or frozen corn kernels
  • 2 medium zucchinis, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup low-fat milk or almond milk
  • 1 teaspoon basil
  • Salt and pepper to taste
  • Olive oil for sautéing
  • Fresh basil for garnish
• Instructions:
  1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, until softened. Add the garlic and cook for another minute.
  2. Stir in the chopped zucchini and corn kernels, and cook for another 5 minutes to allow the vegetables to soften.
  3. Add the vegetable broth and basil, then bring to a simmer. Let the soup cook for about 10 minutes, or until the zucchini is tender.
  4. Use an immersion blender or regular blender to purée the soup until smooth and creamy.
  5. Stir in the milk or almond milk, and season with salt and pepper to taste. Simmer for another 5 minutes.
  6. Serve the soup topped with fresh basil for an added burst of flavor.

This corn and zucchini soup is a light yet flavorful dish that’s perfect for a warm day or a refreshing appetizer. The zucchini adds a tender texture that complements the sweetness of the corn, while the basil infuses the soup with a touch of freshness. It’s a quick, healthy, and delicious way to enjoy the best of summer produce.

Spicy Corn and Tomato Soup

Spicy corn and tomato soup is a zesty and tangy variation of traditional corn soup. The combination of sweet corn, juicy tomatoes, and a touch of heat from chili peppers creates a bold, flavorful dish. This soup is perfect for those who enjoy a little spice in their meals and want a refreshing yet hearty soup to warm them up on a chilly day.

• Ingredients:
  • 4 cups fresh or frozen corn kernels
  • 2 large tomatoes, diced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 small green chilies, chopped
  • 4 cups vegetable or chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/2 cup cilantro, chopped
  • Salt and pepper to taste
  • Olive oil for sautéing
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and chopped green chilies, cooking for another minute.
  2. Stir in the diced tomatoes, cumin, paprika, and chili powder. Cook for 2-3 minutes until the tomatoes begin to break down.
  3. Add the corn kernels and vegetable broth, then bring the soup to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
  4. Use an immersion blender to purée the soup until smooth, or leave it chunky if preferred.
  5. Season with salt and pepper to taste, and garnish with chopped cilantro before serving.

This spicy corn and tomato soup is a perfect balance of sweet, savory, and spicy flavors. The heat from the green chilies adds a kick to the natural sweetness of the corn, while the tomatoes bring in a refreshing tanginess. It’s an exciting, flavorful soup that will warm you up and satisfy your craving for something with a little heat.

Corn and Avocado Soup

Corn and avocado soup is a creamy, rich, and refreshing option that combines the sweetness of corn with the creamy texture of ripe avocado. The addition of lime and cilantro gives the soup a refreshing twist, making it an excellent choice for a light summer meal or a satisfying appetizer. It’s the perfect blend of creaminess and freshness.

• Ingredients:
  • 4 cups fresh or frozen corn kernels
  • 2 ripe avocados, peeled and pitted
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 lime, juiced
  • 1 teaspoon cumin
  • 1/2 cup cilantro, chopped
  • Salt and pepper to taste
  • Olive oil for sautéing
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
  2. Stir in the corn kernels, cumin, and vegetable broth. Bring the soup to a simmer and cook for 10 minutes.
  3. Remove the pot from the heat and let it cool slightly. Add the avocados, lime juice, and cilantro to the pot.
  4. Use an immersion blender or regular blender to purée the soup until smooth and creamy.
  5. Season with salt and pepper to taste, then return the soup to the pot and heat gently.
  6. Serve the soup chilled or warm, garnished with extra cilantro and a squeeze of lime.

This corn and avocado soup is a creamy, refreshing dish that’s perfect for warm days or as a light, flavorful starter. The creamy avocado complements the sweet corn beautifully, while the lime and cilantro add a zesty freshness that brightens the entire soup. It’s an indulgent yet light option that’s sure to impress with its smooth texture and vibrant flavors.

Corn and Sweet Potato Soup

Corn and sweet potato soup is a rich, hearty, and comforting dish that combines the natural sweetness of corn with the earthiness of sweet potatoes. The velvety texture of the soup, along with the warm spices of cinnamon and nutmeg, creates a cozy bowl of soup that is perfect for fall or winter. It’s both satisfying and healthy, making it a great addition to any meal.

• Ingredients:
  • 4 cups fresh or frozen corn kernels
  • 2 medium sweet potatoes, peeled and diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Olive oil for sautéing
  • Fresh parsley for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
  2. Stir in the diced sweet potatoes, corn kernels, cinnamon, nutmeg, and cumin. Cook for another 3-4 minutes to allow the flavors to blend.
  3. Add the vegetable broth, bring the soup to a boil, then reduce to a simmer. Let it cook for 15-20 minutes, or until the sweet potatoes are tender.
  4. Use an immersion blender to purée the soup until smooth. Alternatively, blend in batches in a regular blender.
  5. Season with salt and pepper to taste, then return the soup to the pot and heat through.
  6. Serve the soup hot, garnished with fresh parsley.

This corn and sweet potato soup is the ultimate comfort food, with its creamy texture and the perfect balance of sweetness from the corn and sweet potatoes. The warm spices add a cozy, aromatic touch that makes this soup especially comforting in the cooler months. It’s a nourishing and filling dish that will leave you feeling satisfied and cozy.

Corn and Chicken Soup

Corn and chicken soup is a hearty, flavorful dish that combines the sweet taste of corn with tender chunks of chicken in a savory broth. This soup is easy to make, packed with protein, and ideal for any time of the year. With a touch of herbs and a dash of creaminess, it’s the perfect meal for when you’re craving something satisfying yet comforting.

• Ingredients:
  • 4 cups fresh or frozen corn kernels
  • 2 chicken breasts, cooked and shredded
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream or coconut milk
  • 1 teaspoon thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Olive oil for sautéing
  • Fresh parsley for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
  2. Stir in the shredded chicken, corn kernels, thyme, and paprika. Let it cook for 2-3 minutes to allow the flavors to combine.
  3. Add the chicken broth and bring the soup to a boil. Reduce to a simmer and cook for 10 minutes to allow the ingredients to blend together.
  4. Stir in the heavy cream and season with salt and pepper to taste. Simmer for another 5 minutes to heat through.
  5. Serve the soup hot, garnished with fresh parsley.

This corn and chicken soup is an all-time favorite for those who enjoy a wholesome, filling dish. The combination of tender chicken and sweet corn creates a satisfying, comforting meal. With the added creaminess, it’s perfect for both a weeknight dinner or a special occasion, delivering both flavor and warmth with every spoonful.

Smoky Corn Soup

Smoky corn soup is a delightful twist on the classic corn soup, featuring a smoky flavor that elevates the dish. The addition of smoked paprika and chipotle peppers gives the soup depth and a spicy kick, while still retaining the natural sweetness of the corn. This soup is rich, flavorful, and an excellent choice for those who love bold and smoky flavors in their meals.

• Ingredients:
  • 4 cups fresh or frozen corn kernels
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 teaspoon smoked paprika
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Olive oil for sautéing
  • Fresh cilantro for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, until softened. Add the garlic and cook for another minute.
  2. Stir in the chopped chipotle pepper, smoked paprika, and corn kernels. Cook for 2-3 minutes, allowing the spices to toast slightly.
  3. Add the broth and bring the soup to a boil. Reduce to a simmer and cook for about 10 minutes.
  4. Use an immersion blender to purée the soup until smooth, or blend in batches in a regular blender.
  5. Stir in the heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes.
  6. Serve the soup hot, garnished with fresh cilantro.

This smoky corn soup brings a unique depth of flavor with its bold smoky and spicy notes. The chipotle pepper and smoked paprika create a perfect balance with the sweetness of the corn, making it a standout dish for those who enjoy a little heat. It’s a fantastic way to enjoy a classic comfort food with an exciting new twist!

Corn and Leek Soup

Corn and leek soup is a refined and delicate take on the classic corn soup. The sweet corn pairs beautifully with the mild, savory flavor of leeks, and the creamy texture makes it a comforting, light dish. This soup is perfect for a cozy evening and can be served as a starter or a light main course.

• Ingredients:
  • 4 cups fresh or frozen corn kernels
  • 2 leeks, cleaned and chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 1 tablespoon butter
  • Salt and pepper to taste
  • Olive oil for sautéing
  • Fresh thyme for garnish
• Instructions:
  1. Heat olive oil and butter in a large pot over medium heat. Add the chopped onion and leeks, cooking until softened, about 5-7 minutes. Add the garlic and cook for another minute.
  2. Stir in the corn kernels and vegetable broth. Bring the soup to a simmer and cook for about 10 minutes, allowing the flavors to meld.
  3. Use an immersion blender or regular blender to purée the soup until smooth.
  4. Stir in the heavy cream and season with salt and pepper to taste. Simmer for another 5 minutes.
  5. Serve the soup hot, garnished with fresh thyme.

This corn and leek soup offers a wonderful, gentle flavor with the sweet corn and savory leeks complementing each other perfectly. The creamy texture, enhanced by the addition of heavy cream, makes it rich and indulgent while still light enough for a fresh, comforting meal. It’s an elegant soup that brings a sophisticated twist to your usual corn soup repertoire.

Corn and Coconut Milk Soup

Corn and coconut milk soup is a tropical-inspired dish that combines the sweetness of corn with the rich, creamy texture of coconut milk. The soup has a smooth consistency with a slight sweetness, making it perfect for those looking for a comforting yet exotic dish. The infusion of lemongrass and ginger gives the soup an aromatic and fresh flavor, making it a delightful treat for both casual and special occasions.

• Ingredients:
  • 4 cups fresh or frozen corn kernels
  • 1 can (14 oz) coconut milk
  • 1 tablespoon fresh ginger, minced
  • 1 stalk lemongrass, cut into pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • Olive oil for sautéing
  • Fresh cilantro for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another minute.
  2. Stir in the corn kernels and cook for another 2 minutes. Add the lemongrass and vegetable broth, bringing the soup to a simmer.
  3. Let the soup cook for 10 minutes, allowing the flavors to meld together.
  4. Remove the lemongrass pieces and blend the soup using an immersion blender until smooth and creamy.
  5. Stir in the coconut milk, and season with salt and pepper to taste. Simmer for an additional 5 minutes.
  6. Serve the soup hot, garnished with fresh cilantro.

This corn and coconut milk soup offers a delightful tropical flavor profile, with the sweetness of the corn perfectly balancing the creamy, rich coconut milk. The addition of lemongrass and ginger gives the soup a unique fragrance and depth of flavor. It’s an exotic yet comforting dish that will transport your taste buds to a warm, tropical paradise.