Description
Craving a warm, velvety soup that’s both hearty and easy to prepare? Creamy Corn Soup blends sweet corn, creamy milk, and a touch of cream cheese with savory seasonings for a cozy, satisfying dish. This recipe yields 4 servings, perfect for a quick weeknight dinner or a comforting lunch
Ingredients
Creamy Corn Soup uses pantry staples for a rich, flavorful result. Here’s what you’ll need for 4 servings:
- ½ onion, chopped: Adds savory depth.
- ¼ cup chopped fresh parsley: Brings fresh, herbaceous flavor.
- 1 tablespoon butter: Provides richness for sautéing.
- 1 clove garlic, minced: Infuses aromatic savoriness.
- 3 tablespoons all-purpose flour: Thickens the soup.
- 2 ½ cups milk: Creates a creamy base.
- 1 cup chicken broth: Adds savory depth.
- 2 (12-ounce) cans whole kernel corn, drained: The sweet, hearty star.
- 2 ½ tablespoons cream cheese: Enhances creaminess and tang.
- 1 teaspoon garlic salt: Boosts savory flavor.
- 1 teaspoon ground black pepper: Adds mild warmth.
- Ground cayenne pepper: Provides a customizable spicy kick.
Why These Ingredients Matter
- Corn: Sweet and hearty, it’s the foundation of the soup.
- Milk and Cream Cheese: Create a velvety, rich texture.
- Flour: Thickens the broth for a cohesive soup.
- Garlic and Parsley: Add aromatic and fresh notes.
Substitutions and Variations
- Onion: Swap with 1 shallot or ½ teaspoon onion powder.
- Parsley: Use fresh cilantro or 1 tablespoon dried parsley.
- Butter: Replace with olive oil or plant-based butter.
- Garlic: Substitute with ¼ teaspoon garlic powder.
- All-Purpose Flour: Use 1 ½ tablespoons cornstarch or gluten-free flour for thickening.
- Milk: Swap with half-and-half, heavy cream, or plant-based milk (e.g., oat or almond).
- Chicken Broth: Use vegetable broth for vegetarian or gluten-free broth.
- Corn: Replace with 4 cups frozen or fresh corn kernels.
- Cream Cheese: Substitute with mascarpone, sour cream, or vegan cream cheese.
- Garlic Salt: Use ½ teaspoon salt plus ½ teaspoon garlic powder.
- Cayenne Pepper: Swap with chili powder or omit for mild flavor.
- Gluten-Free: Use gluten-free flour or cornstarch and gluten-free broth.
- Vegan Option: Use plant-based butter, milk, and cream cheese, and vegetable broth.
- Flavor Variations:
- Spicy Corn Soup: Increase cayenne to ¼ teaspoon or add a diced jalapeño.
- Cheesy Corn Soup: Stir in ¼ cup shredded cheddar with the cream cheese.
- Herb-Infused Soup: Add 1 teaspoon fresh thyme or rosemary with the parsley.
- Bacon Corn Soup: Garnish with 2 tablespoons crumbled bacon.
- Mexican-Style Corn Soup: Add ½ teaspoon cumin and top with cilantro and lime juice
Instructions
Step 1: Gather and Prep
- Gather all ingredients: ½ onion, ¼ cup parsley, 1 tablespoon butter, 1 clove garlic, 3 tablespoons flour, 2 ½ cups milk, 1 cup chicken broth, 2 cans corn, 2 ½ tablespoons cream cheese, 1 teaspoon garlic salt, 1 teaspoon black pepper, cayenne to taste.
- Chop onion and parsley, mince garlic, drain corn.
Tip: Prep ingredients in advance to streamline cooking; use pre-chopped onions to save time.
Step 2: Sauté Aromatics
- In a large pot over medium heat, combine ½ onion (chopped), ¼ cup chopped parsley, 1 tablespoon butter, and 1 clove minced garlic.
- Cook, stirring occasionally, until onions are tender, about 5 minutes.
Tip: Stir frequently to prevent browning; onions should be soft and translucent.
Step 3: Thicken the Base
- Whisk in 3 tablespoons all-purpose flour to form a thick paste.
- Gradually whisk in 2 ½ cups milk and 1 cup chicken broth until the soup thickens slightly, about 3-5 minutes.
Tip: Whisk constantly to avoid lumps; ensure flour is fully incorporated before adding liquids.
Step 4: Add Corn and Cream Cheese
- Stir in 2 (12-ounce) cans drained corn and 2 ½ tablespoons cream cheese.
- Cook, stirring, until cream cheese melts and corn is heated through, about 3-5 minutes.
Tip: Stir gently to blend cream cheese; cut cream cheese into small pieces for faster melting.
Step 5: Season and Serve
- Add 1 teaspoon garlic salt, 1 teaspoon black pepper, and cayenne pepper to taste; stir to combine.
- Serve hot, about 1 ½ cups per serving, garnished with extra parsley if desired.
Tip: Taste and adjust seasonings before serving; serve immediately for the best texture.