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Easy Fresh Sweet Corn Soup Recipe (Using cobs or frozen corn) 

Bursting with flavor, my easy corn soup recipe is veggie-packed, nutritious and the perfect combination of sweet, spicy and creamy. This delicious soup takes advantage of fresh corn season (although you can use frozen corn too!) and in a matter of minutes, you will have your soup on the stove ready to simmer.

Prep Time
15 mins
Cook Time
15 mins
Servings: 4 servings
Course: Soup
Cuisine: Mexican

Ingredients

  • 6 whole corn cobs or substitute 4 cups of frozen or canned kernels for fresh corn cobs
  • 2 onions chopped
  • 2 carrots peeled and diced
  • 2 potatoes peeled and cubed
  • 2 celery stalks chopped
  • 3-4 garlic cloves crushed
  • ¼ cup olive oil
  • ½ teaspoon Turmeric
  • 1 tablespoon salt
  • black pepper to taste
  • boiling water
  • sour cream optional, for serving
  • Jalapeno or other chili optional, for serving
  • chili flakes optional, for serving
  • green onions optional for serving

Instructions

    Cup of Yum
  1. Heat the olive oil in a large pot over medium heat. Add the onions, carrots, potatoes, and celery. Cook for 5-7 minutes until onions are translucent.
  2. Add the garlic, turmeric, salt, and black pepper. Stir for a few seconds.
  3. Add the corn and pour in boiling water until it almost reaches the top of the cobs.
  4. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until potatoes are tender.
  5. Remove the cooked corn and let cool slightly. Cut the kernels off, reserving 1 cup.
  6. Add the remaining kernels to a blender or food processor. Remove vegetables from the soup with a slotted spoon and add to the blender (blend in batches if needed). Blend until smooth, adding some soup liquid if necessary.
  7. Return the blended mixture to the soup pot. Add reserved 1 cup corn kernels.
  8. Bring to a boil, then reduce heat and simmer for 3-4 minutes. Add more boiling water if you prefer a thinner soup.
  9. Serve hot, garnished with chopped green onions, sour cream or chili, if desired.

Notes

  • Substitute 4 cups of frozen or canned corn kernels for fresh corn cobs if desired.
  • This soup can be frozen in an airtight container for up to 6 months.