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Creamy corn soup garnished with fresh parsley
Corn cream soup enriched with cream and herbs

Creamy Corn Chowder

Author: Flavelo
Recipes Soups
Corn's natural sweetness and starch content make this soup thick and creamy without needing heavy flour thickening. The emulsion of cream creates a velvety texture.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 5 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Immersion Blender
  • Sieve (optional for smoother texture)

Allergen Information

⚠️ Milk

Instructions

1 ✓

Sauté the onion in butter until soft, but do not brown.

Tip: Browning would discolor the bright yellow soup.
2 ✓

Add corn and broth; simmer until tender (approx. 10 mins).

Tip: The corn starch leaches into the broth, acting as a thickener.
3 ✓

Blend until smooth, then stir in cream and warm through.

Tip: Strain through a sieve if you prefer a silky smooth soup without corn skins.
4 ✓

Season with salt and white pepper.

Tip: White pepper has a milder flavor and doesn't leave visible black specks.

Recipe FAQ

Why did the cream separate?
If poured into boiling, acidic soup. There is no acid here, but tempering (mixing a little hot soup into cream first) is always safer.

Ingredients

  • 14 oz Corn Kernels (canned, frozen, or fresh)
  • 2 tbsp Butter
  • 1 medium Onion
  • 1 clove Garlic
  • 3/4 cup Half-and-Half or Light Cream
  • 3 cups Vegetable Broth
  • 1 tsp Salt
  • 1/4 tsp White Pepper
  • 1 bunch Fresh Parsley