Creamy Sweet Corn Soup

The Creamy Sweet Corn Soup captures the peak of summer in every spoonful. Juicy, sweet corn is the star, supported by buttery Yukon gold potatoes and delicately sautéed onions. A swirl of cream adds luscious texture, while a topping of spicy chorizo crumbles and bright chives delivers contrast and balance.

This soup is a versatile showstopper serve it hot or chilled, as a light lunch or a dinner party starter. The hidden trick of using corn milk and cobs gives it unparalleled depth, all while keeping it naturally gluten-free and easily adjustable for vegetarian or vegan diets. It’s elegant, rustic, and rich with seasonal flavor.

Full Recipe:

Ingredients:

• 1 tbsp olive oil

• 4 oz fresh chorizo

• 2 tbsp unsalted butter

• 1 large sweet onion, chopped

• 1 garlic clove, minced

• Kosher salt and freshly ground black pepper to taste

• 8 ears fresh corn, husked

• 2 medium Yukon gold potatoes (about 12 oz), peeled and cubed

• 5 cups low-sodium vegetable stock (plus more if needed)

• ½ cup heavy cream

• 1 tbsp fresh chives, finely chopped (for garnish)

Directions:

1. Heat olive oil in a large pot over medium heat. Add chorizo and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.

2. Discard all but 1 tbsp of chorizo oil, add butter and melt. Stir in onions and cook until soft, about 12-15 minutes.

3. While onions cook, slice corn kernels off the cob. Scrape the “corn milk” using the back of your knife. Reserve ½ cup of kernels for garnish and break two of the cobs in half.

4. Stir garlic into the softened onions and cook for 30 seconds. Add the corn (except the reserved ½ cup), corn cobs, potatoes, and stock. Season with salt and pepper.

5. Simmer for 15-20 minutes, until potatoes are tender. Remove and discard the cobs.

6. Blend soup in batches until very smooth. Strain through a fine mesh sieve into a clean pot.

7. Stir in heavy cream and adjust seasoning. Thin with extra stock, if needed.

8. Serve hot, topped with chorizo, reserved corn, and fresh chives.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 391 kcal | Servings: 6 servings

The Comfort and Elegance of Creamy Sweet Corn Soup

There’s something undeniably nostalgic about the taste of fresh summer corn. It’s the sweetness, the juiciness, and the subtle grassy undertone that instantly takes us back to sun-drenched days and backyard gatherings. Now imagine that flavor distilled into a bowl of velvety soup comforting, elegant, and brimming with seasonal charm. That’s precisely what this Creamy Sweet Corn Soup delivers.

This recipe, inspired by the folks at With Spice, pays tribute to corn’s natural sweetness while enhancing it with thoughtful culinary techniques. It goes beyond a simple purée this soup uses every part of the corn to build flavor, including the kernels, the “corn milk,” and even the cobs. Paired with buttery Yukon gold potatoes, aromatic onions, and finished with crispy chorizo and fresh chives, this dish exemplifies how sophistication can be born from simplicity.

A Seasonal Star: Why Corn Shines in Summer

Fresh corn is at its peak from mid-summer through early fall, making this soup the perfect dish to showcase seasonal produce. During this time, the corn is tender, naturally sweet, and requires minimal seasoning to shine. Unlike canned or frozen corn, fresh ears offer a rich and nuanced flavor that’s hard to replicate not to mention the added benefit of using the cobs for a deeply corn infused broth.

Using fresh, local corn when it’s in season isn’t just about taste; it’s also about sustainability. Shopping at farmers markets or sourcing from local farms supports regional agriculture and reduces food miles. Plus, fresh corn is generally more nutrient-rich when consumed close to its harvest date.

The Secret Ingredient: Corn Milk and Cobs

One of the standout techniques in this soup is the use of corn milk and cobs parts that are often discarded in everyday cooking. After slicing the kernels from the cob, the cook scrapes the back of the knife along the cob to release every last drop of creamy corn milk. This rich, starchy liquid adds a depth of flavor and creamy consistency without relying entirely on dairy.

Then there are the cobs themselves. Though seemingly inedible, corn cobs are packed with natural flavor. By simmering the soup with halved corn cobs, you essentially create a built-in corn broth that enriches the base and amplifies the corn’s sweetness. It’s an incredibly efficient and sustainable way to maximize every part of the vegetable.

Building Flavor Through Technique

This soup may seem simple, but its elegance is achieved through layered techniques and careful ingredient choices. It begins with sautéed sweet onions, cooked until they’re translucent and deeply aromatic. The slow cooking allows the natural sugars in the onion to caramelize subtly, aligning perfectly with the sweetness of the corn.

Next comes the garlic a restrained amount, just enough to add complexity without overpowering the main ingredient. Potatoes, particularly buttery Yukon golds, are used to create a rich body in the soup. Their starchiness gives the finished product a silky texture and helps bind the flavors together without overwhelming the palate.

The final step in crafting the soup’s signature texture is blending and straining. Once simmered and cooked through, the soup is blended until ultra-smooth, then passed through a fine mesh sieve. This extra effort results in a restaurant-quality mouthfeel: smooth, refined, and luxurious.

Chorizo: A Bold, Savory Accent

Chorizo plays a fascinating role in this dish. While corn is soft, sweet, and delicate, chorizo is its bold, smoky counterpart. The contrast creates an exciting balance. But the key is restraint only a small amount of chorizo is used as a garnish, offering just enough heat and umami to elevate the corn’s flavor.

When cooked, the chorizo releases its vivid red oil, which can be reserved and drizzled over the finished soup. This not only intensifies the flavor but also creates an eye-catching presentation with swirls of golden and red.

Versatility in Serving and Pairing

One of the best things about this corn soup is its versatility. It can be served hot, straight from the stove, for a comforting dinner or lunch. But it’s equally delightful chilled, much like a summery vichyssoise. When served cold, the flavors mellow and merge, making it ideal for warm-weather dining.

The toppings are just as flexible. Beyond chorizo and chives, you can top this soup with roasted poblano peppers for smokiness, grilled corn for extra texture, or even shredded rotisserie chicken or diced avocado for a protein boost. These simple tweaks allow you to tailor the dish to various dietary needs and personal preferences.

Perfect Pairings: Wine and Sides

This soup pairs beautifully with wines that share its creamy, rich characteristics but also offer enough acidity to balance its sweetness. A cool-climate, barrel-fermented Chardonnay is ideal look for wines from Sonoma Coast, Willamette Valley, or Burgundy. These wines often undergo malolactic fermentation, which imparts a buttery texture and subtle lactic notes like yogurt or soft cheese, enhancing the soup’s luxurious feel.

If wine isn’t your go-to, consider serving the soup with a crisp side salad or rustic grilled bread. A peach and burrata panzanella, for instance, brings fruity brightness that contrasts the soup’s richness. A butter lettuce salad with herbs and vinaigrette is another refreshing option.

For more indulgence, consider a charcuterie board with creamy cheeses, marinated vegetables, and nuts. This soup can also be a starter for a heartier entrée, like grilled steak or roast chicken, creating a full summer dinner menu.

Dietary Variations

This recipe is wonderfully adaptable for different dietary preferences:

• Vegetarian: Simply omit the chorizo and rely on the natural sweetness of the corn and depth from the sautéed aromatics.

• Vegan: Use olive oil instead of butter and omit the cream. Add a splash more vegetable stock or use a creamy plant-based alternative like coconut cream or cashew milk.

• Dairy-Free: Skip both the butter and cream, using olive oil throughout. You’ll still get a beautifully smooth texture from the potatoes and corn milk.

• Low-Sodium: Use a low-sodium or homemade vegetable stock, and season sparingly, adjusting only at the end.

These options allow the dish to remain a staple regardless of lifestyle or health considerations.

Conclusion: 

Creamy Sweet Corn Soup is more than just a recipe it’s a celebration of the season. With each spoonful, you taste the labor of love that goes into coaxing every bit of flavor from fresh corn. From the sautéed aromatics and tender potatoes to the corn milk and simmered cobs, this dish showcases the magic that happens when careful technique meets beautiful ingredients.

The contrast of silky texture with spicy chorizo crumbles and fresh chives adds intrigue, while the soup’s versatility ensures it can shine in any setting be it a casual family lunch or a dinner party first course. Whether you serve it warm or chilled, vegetarian or rich with porky heat, this soup promises to comfort, delight, and impress.

If you’re looking to savor summer in a bowl, this recipe delivers in every possible way refined, simple, and utterly delicious.