During cooler nights, nothing can beat a creamy vegetarian corn soup with chile crema. This vegetarian sweet corn soup will leave a nice heat in your throat to keep you warm all night. A summer soup that is perfect in the summer or winter!
*this post contains affiliate links which means that I may receive a commission off of any products purchased through those links at no extra cost to you.*
I had been wanting to post this recipe for all of you for a long time and I am so glad that I get to finally do it! One of my favorite soups has to be a creamy corn soup! There was a time a few years ago, I got sick and all I wanted was soup (for about a month!), I made this sweet corn soup recipe and it solved my woes for that day.
What is Corn Soup?
Corn soup comes in many forms and shapes but I seem to be a huge fan of creamy, silky smooth corn soups. It’s also common to see corn chowders as well and they are mighty tasty. It’s just a matter of preference if you like chunky vs smooth.
Corn soups have to be one of the more fun soups to make. Because corn has such a natural sweetness to them, the combinations are endless to really highlight the fun flavor of this vegetable.
My sweet corn soup recipe seems to be pretty basic but I think that’s the beauty of this summer soup! Everything, down to the vegetable stock, allows the flavor of corn to shine through. Here are the basics of my soup:
- Sweet corn
- Corn cobs (and corn “milk”)
- Vegetable stock
That’s it! It’s super simple but it really leaves you room to play with different flavor combos you want to do!
In order to make this soup have an interesting flavor profile, I paired the soup with a chile crema and some sliced scallions. The chile plays off the sweetness so well by adding the complexity of heat. The cream smooths out the soup and makes it velvety to your tongue (which is the over-end goal for cream soups).
A Quick Note About Vegetable Stock
Now you may have noticed that I mentioned using vegetable stock! You can definitely use chicken stock if you wanted to. However, I find that using vegetable stock stays true to the flavor of the corn with super neutral veggies that make up that stock.
Be careful though, some veggie stocks have tomato products in them which gives them a red tint. I would steer clear from those so that the color of my soup wasn’t affected. I like to make my own, which is super easy to do. This is all you need:
- Carrot, celery, and onion scraps
- Parsley stems
- Bay leaves
- Black peppercorns
I like to just use the peels and ends from the veggies that are already going into this soup so that nothing is wasted! Then I let fill the sauce pot with about 3 quarts of water and let it boil for about 30 minutes. Voila! Vegetable stock is done.
How to Make Corn Soup at Home
The key to making an amazing creamy corn soup is picking the right kind of corn for your base. I’m a huge fan of using sweet corn for my corn soup recipe because it’s starchy to help thicken the soup, as well as being sweet which is what we all love about corn!
Not only do I use the corn kernels in the soup, I try to extract as much corn flavor as possible by cooking the cobs as well! I also extract the “corn” milk from the cob which releases the starch I need.
Releasing the corn milk is super simple. Once you’re done cutting the kernels off the cob, take the back of your knife and at an angle, scrape down the cob. You’ll see some milky white liquid go down the side of the cob. That’s the corn milk!
To prevent the soup from getting too creamy and coating all of your taste buds too much, add a bit of acid (I chose lime juice). The acidic molecules cut through other flavor molecules like a samurai, making it so that your tongue can taste more. It’s the same effect when you add salt to sweet dishes.
As a note for texture, you will want to strain your soup after blending it all up. This removes the tough outer case of the kernels and leaves you with a silky smooth soup.
If you compost at all, this would be a perfect addition to your compost pile.
What Can Thicken Your Creamy Corn Soup if It’s Too Runny?
As you add the cream, and after blending the ingredients, if you find the soup to be a bit runny and not a soupy consistency, I would recommend adding some fine cornmeal to your soup.
Let the soup boil for about 7 minutes and you’ll see the soup come together. You’ll see that I only added, what seems to be, a small amount but it really thickened up my entire batch of soup really well. Make sure to whisk the soup as you are adding the cornmeal to avoid any clumping.
Can You Freeze This Corn Soup Recipe If You Made To Much?
Sometimes when I make soup, I make way more than my little family can enjoy before it expires. Thankfully, in the modern world, we all have freezers and this soup is perfect for freezing! Just pour this soup into some plastic baggies and freeze laying flat on a shelf. Then to reheat, just allow the soup to thaw a bit and pop it in a saucepan until warm!
I really hope you enjoy this soul-warming soup with these cooler temperatures. If you have enjoyed this recipe, leave a comment (with a rating) down below!
Happy eating everyone!
As an Amazon Associate, I earn from qualifying purchases
- 4 ears corn, shucked
- 2 each carrots, peeled and large cut
- 1 each onion, peeled and large cut
- 1/2 head celery, large cut
- 2 quarts vegetable stock
- 1/2 cup cream
- 2 tablespoons lime juice
- To taste honey
- To taste salt and pepper
- 1/4 cup sour cream
- 1 teaspsoon Sriracha, or any hot sauce you prefer
- Cut all of corn off the cobs. Do not discard the cobs. Run the back of your knife downward of the cob to release the corn "milk." Set the cobs aside.
- Bring a large sauce pot to heat over a medium high setting. Warm some olive oil in the bottom of the pan, enough to coat the bottom. Saute the carrots, onion, and celery until translucent, about 5 minutes.
- Once the veggies are translucent, add the corn kernels and corn "milk" to the pot, season with salt and pepper. Add the vegetable stock and corn cobs to the pot and bring to a boil. Cook for about 20 minutes or until corn is soft.
- Blend all of the soup until smooth. Soup through a fine mesh sieve and discard what is left over after the straining. Place the soup back into the pot. Season the soup with honey, lime juice and more salt and pepper. Add cream to the soup and bring to a light simmer.
- Mix sour cream and hot sauce together. Garnish soup with the cream, along with sliced green onions
Nutrition InformationYield 6 Serving Size 6 ounces
Amount Per ServingCalories 196Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 28mgSodium 1176mgCarbohydrates 25gFiber 2gSugar 10gProtein 4g
This nutrition information is just an estimate.