This creamy sweet corn soup recipe uses all vegetarian ingredients and is so easy to prepare! You can easily make it vegan if needed. Have this healthy meal on the table in under 30 minutes!
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I know that it seems positively crazy to post a soup recipe in the middle of summer (a very HOT summer nonetheless). But I’m the type of person who likes soup all year round!
Soups are the PERFECT vehicle for seasonal ingredients. Tomato soup on a restaurant menu always signals late summer, while squash soup is a sign of autumn.
In this sweet corn soup recipe, I’m highlighting one of the very best parts of July and August. I absolutely love fresh corn during this time of year. It’s so sweet and juicy and versatile!
In addition to the sweet corn, I added some potatoes to give the dish a chowder vibe. I also used fresh thyme for a hint of herbaceous flavor and finished it off with some milk to make it extra creamy. However, the milk is totally optional. You can make the soup super creamy by mashing some of the potatoes in the broth!
How to Make Sweet Corn Soup
For the full ingredients list and instructions, scroll down to the recipe card. Here’s a preview of how easy it is to make this delicious soup!
- First, prep that gorgeous sweet corn! Remove the husks and any silk that’s stuck on the kernels. Use a serrated knife to shuck the kernels from the ear. Set aside. Prep the other ingredients and veggies. PS – I used frozen celery (leftover from when I posted a tutorial on How to Freeze Celery) and it worked really well!
- Warm some butter or olive oil in a pot over medium heat. Cook the onion, celery, and garlic. Stir in the thyme, salt, and pepper.
- Add the chopped potatoes and broth. Bring to a boil then to a simmer, cover, and cook for 10 to 12 minutes until the potatoes are tender.
- Stir in the corn kernels and milk (if using). Cook for a few more minutes. Voila! Enjoy your sweet corn soup!
Expert Tips
- If you don’t have fresh corn, frozen or canned (and drained) corn is totally fair game! You can add frozen corn straight to the soup; no need to thaw.
- To make this soup vegan, omit the milk or use a plant-based alternative like oat or almond milk. Regardless of if you use milk, I recommend smashing some of the potatoes with a fork to thicken the soup.
- You can serve sweet corn soup as an appetizer, main, or side dish. It goes really well with crunchy bread and butter. Consider serving it on the side of my Grilled Cod Foil Packets with Vegetables, Spinach Feta Salmon Burgers, or Garlic Bread Grilled Cheese with Heirloom Tomato. If you are serving it as a main dish, whip up the Chopped Kale Salad with Tahini Dressing or Arugula Apple Salad with Pecans to serve with it!
- Leftovers will last for 3 to 4 days in the fridge in an airtight container. Reheat in a saucepan over medium heat, stirring frequently until warmed through. I imagine this soup also freezes well but I have not personally tried to freeze it. If you do, just remember to leave about an inch of headspace in the container to allow the soup to expand while freezing.
More Healthy Soup Recipes
Love this sweet corn soup? You should also check out the Yellow Tomato and Corn Gazpacho, Vegetarian Curry Peanut Vermicelli Soup, and Tortellini Tomato Soup with Fresh Tomatoes.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
📖 Recipe
Sweet Corn Soup with Potatoes and Thyme
Equipment
- Dutch oven or soup pot
Ingredients
- 2 tablespoon butter
- 1 sweet onion - diced
- 3 cloves garlic - minced
- 1 cup sliced celery
- 1 tablespoon fresh thyme - more for garnish
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 yellow potatoes - cubed; can peel if you want
- 3 cups vegetable broth - can add another cup if desired
- 2 cups sweet corn - from about 3 ears
- 1 cup whole milk - optional
Instructions
- Warm the butter in a soup pot or Dutch oven, then add the onion, garlic, and celery. Cook for a few minutes until the onion is translucent.
- Stir in the thyme, salt, and pepper. Add the potatoes and vegetable broth. Increase heat to bring to a boil, decrease to medium-low to maintain a simmer, cover, and cook for 10 to 12 minutes until the potatoes are tender.
- Use a fork to smash some of the potatoes to thicken the soup. Stir in the corn kernels and milk (if using). Cook for a few more minutes until warmed through. Ladle into bowls, and enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- To make vegan, sub olive oil for butter and omit the milk or use a plant-based alternative.
- You can sub frozen or canned (drained) corn for fresh.
- Leftovers will keep for 3 to 4 days in an airtight container in the fridge. Reheat in a saucepan over medium heat until warmed through.
- Serve as an appetizer, side, or main dish. Nutrition facts are calculated for 1 cup (recipe yields about 6 cups). It serves 2 to 3 as a main dish (~2 to 2.5 cup serving size) and 4 to 6 as a side (~1 to 1.5 cup serving size).
Nutrition
Have a great weekend! – Lizzie
Lill
Thank you for a great , easy and fast recipe.
This tastes really great~ out of necessity I used one can creamed corn drained and one cup of frozen fresh corn kernals.
Will look forward to making this again.
Lizzie Streit, MS, RDN
Hi Lill, I’m so glad that you enjoyed the recipe! Thanks for leaving a rating and review.