This fresh and vibrant Corn Soup Recipe uses sweet corn and basil for big flavor with minimal ingredients and quick prep. Naturally dairy-free and gluten-free.
Easy Corn Soup Recipe
A lot of soup recipes start with a homemade broth or stock–chicken, veggie, or beef. For most of the recipes shared on this site, I use a good-quality store-bought stock or broth instead of homemade to save time, effort, and ingredients.
But for this recipe, I create a quick homemade corn stock to add loads of flavor with no extra ingredients and no extra effort.
So, how do I do this? I add the bare corn cobs to the pot as the liquid simmers. Instead of chucking out the corn cobs once you’ve cut the corn off, throw them in the soup. The cobs add so much flavor to the soup and of course, we remove them before serving. This adds so much flavor with no extra effort on your end!
(Thanks Saveur for introducing me to this idea, a method I first used with my favorite creamy Corn Chowder.)
Fresh Sweet Corn
With so few ingredients, this corn soup recipe relies on fresh sweet corn.
When you get fresh-picked corn, cook it as soon as possible. As soon as corn is picked, the corn starts to convert the sugars to starches almost immediately–and that reduces the corn’s sweetness. If you aren’t able to cook it right away, store the corn in the fridge to slow down this process.
While it doesn’t really matter how yellow the corn used is, the more vibrant colored the corn, the more vibrant colored your soup will be.
Quick Tip
How to pick out the best corn at the store: Look for corn husks that are tightly wrapped around the corn and have a bright green color with a slight dampness — these are the freshest ears of corn. Avoid husks that are starting to feel dry or look yellow.
What Is Corn Soup Recipe Made Of?
This soup only needs six ingredients (plus salt and pepper), so each one really counts, especially fresh sweet corn. Here are the other five:
- Chicken stock: A rich, flavorful stock like Swanson’s adds great taste without needing extra spices. Use veggie stock to make it vegetarian.
- Minced garlic: Refrigerated or frozen garlic cubes make prep quick and easy.
- Shallots: Lightly caramelized in oil for sweet flavor with a touch of sharpness.
- Coconut oil: Keeps the soup dairy-free. Butter or ghee work too.
- Fresh basil: Flat-leaf parsley or thyme can be used instead.
Storage
Leftovers?
Leftover Corn Soup will keep well in the fridge, in an airtight container, for up to 5 days. Reheat in a pot over medium heat, stirring occasionally, until heated through. Thin if needed with a splash of chicken stock.
Freeze leftovers for up to 3 months. Thaw overnight in the fridge and reheat in a pot over medium heat, stirring occasionally until heated through.
More Easy Soup Recipes:
Soups And Stews
Green Curry Noodle Soup
One Pan / One Pot
White Bean Soup
Soups And Stews
Salsa Verde Chicken Soup
Soups And Stews
Vegetable Noodle Soup
The recipe for this Corn Soup has been adapted from Once Upon A Chef
Easy Corn Soup Recipe
Video
Ingredients
- 1/4 cup coconut oil
- 1-1/4 cups thinly sliced shallots
- 1-1/2 teaspoons minced garlic
- 6 cups chicken stock or vegetable stock, see note 1
- 6 ears fresh sweet corn see note 2
- Salt and pepper
- 3 tablespoons fresh basil finely chopped
- Red pepper flakes optional, if you’d like some heat
Instructions
- Remove the husks and silk from each cob of corn. Cut the corn kernels off all the cobs except for one corn cob. Keep the bare cobs; we’ll be using them! Thinly slice the shallots.
- Grab a large pot (big enough to hold the bare corn cobs). Place over medium heat and add coconut oil. Once oil is melted, add in shallots and cook, stirring frequently, until they’ve softened and have started to slightly caramelize, about 10 minutes. (Don’t rush this; we’re adding loads of flavor). Add garlic and sauté for 30 seconds.
- Add in corn that you cut off the cobs and salt and pepper to taste (I add 1-1/4 tsp salt and 1/2 tsp pepper). Add the bare corn cobs and the entire corn cob you set aside earlier. Cover the cobs with the chicken stock. Bring soup to a rolling boil, then reduce heat to medium-low and simmer (uncovered) for 10 minutes. At this point, remove the whole ear of corn and set it aside to cool.
- Cook the soup for 10 more minutes, then remove the bare cobs and discard. Remove soup and let cool for a bit (if it’s too hot, it will explode out of the blender!). Add the soup (in batches—don’t overfill the blender or it will explode) to a powerful blender (see note 3). Blend until very smooth—this takes a few minutes to get it super smooth (and even longer in a less powerful blender). (If you can’t get it smooth to your liking, you can pass the soup through a strainer back into the pot.)
- Meanwhile, cut the corn from the reserved corn cob. Return the soup back to the pot along with the cut corn and fresh basil. Stir through and taste. Adjust by adding more salt/pepper to taste. (If needed, you can add a dash of sugar to emphasize the corn sweetness or a pinch of red pepper flakes if you’d like some kick). If soup is too thick or too thin, see note 4. Serve soup in bowls and garnish with additional basil if desired.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
- Chicken corn soup: Serve some chicken alongside this soup or toss it in.
- Italian corn soup: Add in some Italian seasoning or a few fresh herbs if you’d like. Or prepare this Italian Chicken Marinade to serve alongside.
- Creamy corn soup: This soup already turns out creamy thanks to the starch in the corn. For an even creamier version, simmer it longer to thicken more.
Yum yum and yummy !!! This soup was absolutely amazing !! Perfect time of year to make with fresh corn !! Had italian bread with it !!
I am so thrilled to hear this! Thanks so much Victoria! 🙂