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Two bowls of creamy corn soup garnished with shredded cheese, tortilla strips, and a slice of jalapeño. Corn kernels are scattered on the surface of the soup. In the background, a bowl of corn kernels and a slice of bread complete this sweet corn soup recipe. A spoon with some soup rests beside the bowl.

Creamy Homemade Sweet and Smoky Corn Soup Recipe

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  • Author: Lisa
  • Total Time: 25 minutes
  • Yield: 4-6 Servings 1x

Description

Looking for a great soup for summer and winter? Try this easy creamy sweetcorn soup! Full of sweet and smoky flavors this simple recipe will have you coming back for more. No matter if you want a small bowl for lunch or a large bowl of soup for dinner on a cold day, this flavorful hot soup will hit the spot every time.

Ingredients

Units Scale
  • 2 tbsp Butter
  • 2 tbsp Flour
  • 1/4 White Onion Diced
  • 2 tsp Minced Garlic
  • 3/4 tsp Salt
  • 3/4 tsp Black Pepper
  • 1/4 tsp Cumin
  • 1/4 tsp Celery Salt
  • 1/2 tsp Smoked Paprika
  • 1/2 cup Chicken Broth
  • 1 Jalapeno diced without seeds
  • 2 can Whole Kernel Corn divided
  • 1 can Creamed Corn
  • 1 tbsp Sugar
  • 1/2 cup Milk
  • 1/2 cup Cheddar Cheese shredded
  • Tortilla Strips for topping
  • Cheese for topping
  • Cilantro for garnish
  • Lime wedge for garnish

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat.
  2. Reduce to medium low heat and slowly whisk in the flour stirring constantly. This should yield a smooth paste like texture. This is your roux.
  3. Reduce heat to low and add diced onion, garlic, and additional seasonings. Sauté until the onions are cooked through, about 5 minutes. This will be a clumpy paste. Be careful not to burn the garlic or it will taste bitter.
  4. Add the chicken broth and deglaze the pan. This will loosen all the seasonings stuck to the bottom of the pan and add flavor to the liquid. Cook for an additional 2 minutes on low.
  5. Add one can of corn, cream corn, jalapeno, and sugar, and simmer on low heat until the corn is soft. About 5 minutes. Do not boil.
  6. Transfer the contents of the pot to the blender and blend until smooth.
  7. Transfer the blended mixture back to the soup pot. Tip: To get all of the corn soup residue out of the blender, add the milk to the blender and shake with the lid on. Then pour into the pot with the rest of the mixture. 
  8. Slowly stir in the shredded cheddar cheese and the additional can of corn until it is fully combined. Simmer over medium low heat for about 5 minutes or until soup is hot. Do not boil.
  9. Garnish with tortilla strips, cheese, lime, and cilantro.
  10. Store leftovers in an airtight container in the fridge for up to 4 days.

Equipment

  • Prep Time: 5
  • Cook Time: 20
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American, Mexican

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Find it online: https://garrisonstreeteats.com/creamy-homemade-sweet-and-smoky-corn-soup-recipe/