Corn Soup—it’s energizing, satiating, and so dang delicious.
Looking for a cozy, kid-approved meal that’s as delicious as it is nourishing? Then try this nutritious and satiating corn soup. It brings sweet, savory, and creamy comfort to the table.
There’s something undeniably comforting about eating corn. Our bodies welcome it with such gusto, it seems, which is why this soup is so deeply satisfying. On a chilly fall or winter evening, it’s the perfect soup to warm up the belly and enjoy all toasty and warm indoors. Or, for just about any day when you need something cozy and satisfying, this corn soup hits all the right notes.
Corn, in all its golden glory, brings a natural sweetness that kids and adults alike can’t get enough of. That gentle sweetness pairs beautifully with all the flavor notes here, that touch of onion, that hint of garlic, and the velvety cream and broth base. Together, these flavors create a balance that delights your taste buds across the board: sweet, salty, and umami all in one spoonful.
Why everyone will love this corn soup
Believe it or not, kids go crazy over this soup. The vibrant yellow color is cheerful and inviting, and it doesn’t contain anything kids might find “yucky.” And corn soup is energizing and nutritious, too. Corn is a good source of fiber, essential vitamins, and antioxidants such as lutein and zeaxanthin. Corn soup is truly a bowl full of nutrient-dense goodness.
Energizing and satiating, I love to take this soup to work with me to both stave off the hungries, and keep me energized for all the running, cooking, cleaning, and playing I get to do all day with twins, Chloe and Zoe, whom I care for every day.
How do I store leftovers?
Corn soup both refrigerates and freezes like a dream. Keep it in an airtight container in the fridge for up to 4 days max. To freeze, place cooled soup into freezer-safe containers or freezer-safe plastic bags and freeze for up to 3 months. When you’re ready to enjoy, thaw in the refrigerator overnight, and then simply reheat on the stove or in the microwave.
Serving suggestions
I love to serve this chunky, satisfying corn soup with light sides, such as Stuffed Zucchini Boats. Or, try this amazing Ham And Cheese Puff Pastry Melt for something delicious to dunk into this yummy soup. Alternatively, go with a cold salad, like this Bacon-Ranch Layered Salad.
If you loved this corn soup, try this Tortellini Soup next time, just bursting with flavor from sausage, cream, tomatoes, and beef broth. It is super delicious.
Corn Soup
Ingredients
- 2 teaspoons olive oil
- 1 small onion chopped
- 1 small carrot diced
- 1 small potato peeled and diced
- 2 cloves garlic minced
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 4 cups chicken broth
- 6 cups corn kernels fresh or frozen
- Salt and pepper to taste
- Fresh parsley or cilantro leaves chopped (for garnish)
- Lemon wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion, diced carrot, and diced potato. Cook for about 5 minutes until they begin to soften.
- Stir in the minced garlic, onion powder, oregano, and thyme; cook for 30 seconds. Pour in the chicken broth and add the corn kernels. Season with salt and pepper. Bring the soup to a simmer.
- Allow the soup to simmer for 15 minutes until the vegetables are tender. Use an immersion blender to purée part of the soup, leaving some corn whole for texture.
- Taste and adjust seasoning if needed. Garnish with chopped parsley or cilantro and a squeeze of lemon. Serve warm.
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