Easy Corn Soup Recipe

A warm bowl of creamy corn soup, partially pureed with visible corn kernels, garnished with a dollop of creme fraiche and sprinkled with fresh thyme, served in a rustic white ceramic bowl.

Print Recipe

A wonderful version of creamy, corn soup to prepare at home.

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: American

Keyword: acorn squash, corn soup, soup

Servings: - 8 servings

Calories: 396kcal

Equipment

Heavy-Bottomed Soup Pot

Ingredients

2 tablespoons butter
1 tablespoon olive oil
6 cups fresh corn kernels
Kosher salt and white pepper to taste
1 tablespoon fresh thyme minced
4 cups corn stock or low-sodium vegetable or chicken stock
1 cup heavy cream
1 cup creme fraiche or sour cream
hot sauce to taste

US Customary - Metric

Instructions

Warm the Pot and Fats

Place a large, heavy-bottomed pot over medium heat. Add the butter and olive oil, swirling until melted and evenly coating the bottom of the pot.
Tip: Using both butter and oil gives flavor while preventing the butter from browning too quickly.

Build Flavor with the Corn

Add the corn kernels, a generous pinch of kosher salt, white pepper, and the minced thyme.
Cook for about 10 minutes, stirring frequently, until the corn softens and just begins to take on light color.
Tip: This step develops sweetness. Keep the heat moderate so the corn caramelizes gently without burning.

Add Liquid & Dairy

Stir in the corn stock, heavy cream, and crème fraîche. Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for about 30 minutes.
Tip: If using sour cream instead of crème fraîche, add it now but avoid boiling to prevent curdling.

Season & Adjust

Taste the soup and adjust the seasoning with additional salt, white pepper, and a few drops of hot sauce if desired.
Tip: Small amounts of heat brighten the corn without overpowering it.

Blend Carefully

Remove the soup from the heat and blend until smooth, working in batches if using a countertop blender. Fill the blender no more than halfway and remove the center cap to allow steam to escape. Start on low speed, then increase to high.
Alternative: Use an immersion blender directly in the pot for convenience.

Fine-Tune the Texture

Check the consistency. Simmer longer to thicken, or thin with additional stock, water, or cream if needed.

Strain & Serve

Strain the soup through a fine-mesh sieve for an ultra-smooth texture. Serve hot, garnished with a dollop of sour cream or crème fraîche and freshly minced herbs.

Notes

Optional Lower-Fat Variation

After cooking the corn for about 8 minutes, stir in 3 tablespoons of cornstarch or flour with an additional tablespoon of oil. Cook for 1–2 minutes, then proceed with the stock. Replace the heavy cream and crème fraîche with 2 cups of whole milk.

Nutrition