Cream of Sweetcorn Soup

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Cream of Sweetcorn Soup: a silky smooth, creamy bowl of golden sunshine! The simple, sweet flavour of the sweetcorn shines through in this creamy delight, which takes only 10 minutes to make and around 20 – 25 minutes to cook. Most of the prep is done whilst you cook, so with a few extra minutes to blend, and possibly strain, this delightful soup can be on the table in around 30 minutes. Although wonderful all year round, I particularly love it on a cool day in summer, when you need something to both brighten and warm you up, all at the same time.

I made this particular pan of soup after sorting out my freezers and finding 4kg of frozen corn. Expect more sweetcorn recipes coming soon!

Can this be a vegetarian or vegan recipe?

Yes, it can! Whilst I made this soup with chicken stock and sprinkled some bacon bits on the top, it can easily be made with vegetable stock instead, and obviously use different toppings. To make it vegan, use olive oil or a vegan butter alternative and plant based milk and cream. It is also gluten free – although if using a stock cube, it is best to check, to be sure.

How to make Cream of Sweetcorn Soup

Please see the printable Recipe Card below for the exact quantities and instructions.

Collect the ingredients together:

Soup:

• unsalted butter, olive oil or vegan butter alternative
• onion, peeled and chopped. You can use brown or white onions.
• plump cloves of garlic, peeled and crushed or finely chopped
• sweetcorn kernels. You can use fresh, frozen or tinned. I normally use frozen for speed and convenience. If using fresh, trim the raw kernels off the husk and proceed as directed below.
• peeled floury potatoes, chopped. 200g is the peeled weight. I use Maris Piper, but King Edwards would be good too, or any potato suitable for mashing. I like to cut the potatoes into quite small cubes so they cook quickly and ensures the sweetcorn does not overcook and loose their fresh, sweet flavour.
• fine salt. Start with ¼ teaspoon salt and add more later, to taste. The amount you need will depend on your own personal taste, as well as how much salt there is or isn’t in the stock.
• freshly ground black pepper (optional). I like my soup to be smooth, silky and a perfect golden yellow, so I don’t add black pepper at this stage. Instead, I grind some over my soup before I eat it. This is totally up to you.
• vegetable or chicken stock. Either work really well. Fresh is always best, but stock cubes work perfectly well here.
• milk. Use your favourite milk: I used full fat dairy milk. Adding milk, rather than extra stock, helps to create a creamy soup without the need for cream. However, I do like to drizzle it with cream, before I serve it.

Topping ideas:

• drizzle with fresh cream or coconut cream
• scatter over chopped cooked crispy bacon
• extra kernels of sweetcorn
• some garlic and/or cheese croutons
• sprinkle with chopped herbs such as chives, parsley
• drizzle with chilli oil
• grated cheese eg cheddar, parmesan
• or all of the above!

Serve with:

• fresh crusty bread or toast
• cheese toasties

How to make this wonderfully, sunny and simple soup:

1. Peel and chop the onion. Heat the butter in, a cast iron pan or saucepan, over a moderate heat and add the onion. Cook for 4 – 5 minutes, until soft and very lightly caramelised, stirring from time to time. Prepare the garlic and the potatoes, whilst the onion cooks and weigh out the sweetcorn.
2. After 4 – 5 minutes, add the chopped garlic to the onion and cook for a further minute, or until aromatic.
3. Add the sweetcorn kernels, chopped potato, 500ml of stock, ¼ teaspoon fine salt and bring to a simmer. Cover and cook for 10 – 20 minutes, or until all the vegetables are cooked and soft.
4. Puree, using a stick blender or food processor, until smooth. In my experience, it is almost impossible to get a completely smooth texture when blending sweetcorn, even with the most powerful blender. If you are not a fan of a more rustic texture, quickly sieve the soup and it will be gloriously smooth and silky. It should be quite thick at this stage.
5. Return to the pan (if necessary) and add sufficient milk or cream to achieve the consistency you are looking for. I added between 100ml – 200ml. Taste and adjust seasoning, if necessary.
6. Reheat and serve with your chosen accompaniments and toppings.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.