This creamy soup combines the natural sweetness of fresh corn with hearty Idaho potatoes, carrots, and onions. It’s blended until smooth and then additional whole corn kernels are added in for texture, making each bite a comforting balance of smooth and chunky. Perfect for summer corn season, this soup is a must-have for any corn lover.
Creamy Sweet Corn Soup
This sweet corn soup tastes just like Summer! It’s made with 7 ears of fresh corn! Half of the corn is blended with potatoes, carrots and onions in chicken broth, and then we add the remaining corn kernels in at the end for perfect texture.
This soup has been a favorite of ours when our corn is ready in the garden. Our kids all happily finish their bowls, even asking for second helpings, so you know it’s good!
You need 7 cups of fresh corn, straight off the cob, for this soup. 1 cob equals about 1 cup, so you will need 6-7 cobs depending on their size.
I hope you try this creamy corn soup soon! Looking for more fresh corn recipes? Try my Fried Corn and Onions, Zucchini Corn Fritters and Creamy Chicken Tortilla Soup.
Fresh Corn and Potato Soup Ingredients
- Corn, 7 cups fresh off the cob. Don’t have fresh corn? You can use frozen or canned corn if you have to.
- Potatoes, I use Idaho potatoes, peel and chop them up.
- Carrot, peeled and chopped.
- Onion, yellow or white variety.
- Chicken broth, for the base. Want to turn this vegetarian? Use vegetable broth.
- Other kitchen basics: salt, pepper, dried parsley.
How to Make Sweet Corn Soup on the Stovetop
Cook potatoes, carrots, and onions in a large soup pot until the onions are tender. Add garlic and cook for 30 more seconds.
Add chicken broth, salt, pepper, and parsley, then bring to a boil. Add 4 cups of the corn.
Simmer until the potatoes are softened, about 10 minutes.
Using an immersion blender, blend until the soup reaches the smoothness consistency you want, either super smooth, a little chunky or really chunky – up to you!
Stir in the rest of the corn.
Serve in bowls and enjoy!
Storing Leftovers
Store any leftovers in the refrigerator in an airtight container. Reheat in the microwave or on the stovetop until fully warmed up.
Pin for later:
Fresh & Sweet Corn Soup with Potatoes
PrintIngredients
- 1 tablespoon olive oil
- 3 potatoes I use Idaho potatoes, peeled and chopped
- 1 carrot peeled and chopped
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 6 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried parsley
- 7 cups fresh corn off the cob (this is about 6-7 cobs) (can use canned or frozen corn if you must)
Instructions
- Add olive oil into a large soup pot, heating over medium heat. Add in potatoes, carrots and onions, cooking until onions are tender, about 5 minutes. Add in garlic and brown for 30 seconds.
- Add in chicken broth, salt, pepper and parsley and bring to a boil.
- Add in 4 cups of corn (keeping the other 3 for later) and continue to lightly simmer until potatoes are softened, about 10-15 minutes.
- Use a immersion blender, or transfer to a blender (careful it’s hot) and blend until the soup reaches the smoothness consistency you want, either super smooth, a little chunky or really chunky – up to you!
- Add in remaining 3 cups of corn, giving it a stir, and any additional salt and pepper if needed.
- Serve in bowls and enjoy! Tip: You can add a squeeze of lime juice, or some melted butter on top of your corn soup if you’d like!
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