Corn Soup – simple and delicious!

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Soups are so much fun to make. You can literally clear out your fridge and make something simple and delicious. It is also super easy to get a ton of flavor in under 30 minutes like this really easy to make Corn Soup. I know most people save soups for the colder months – but I like soup all year round. There is just something about a homemade soup that makes me feel comfy and cozy.

Corn Soup
Corn Soup

The secret to making this soup creamy but still have chunks of corn is the all-magical immersion blender! By blitzing roughly half of the soup into a creamy consistency and then adding it back you get the best of both worlds – creaminess and bite. If you don’t have an immersion blender, you can totally use a blender – just be sure you don’t put a full lid on the hot liquid when you blitz it – it an make a hot mess in your kitchen! The yummy flavors of the leeks and scallions add a depth of flavor that you are going to love so much. And then there is the miso! Miso gives off this silky sweet flavor that highlights the sweetness of the corn and the dryness of the white wine.

Corn Soup Prep

The garnish on this soup is also important – not just for looks. The thinly sliced radishes not only add a beautiful color to the soup, but it gives it a fresh, crispness as well as a touch of the peppery flavors radishes are known for.

Corn Soup

This simple soup would go beautifully with my Bourbon Apricot Chicken (get the recipe here!) – yes it’s as good as it sounds! You could also have it on it’s own or serve it with a hearty green salad for a little Soup, Salad and Breadsticks combo!

Corn Soup & Bourbon Apricot Chicken

Corn Soup

This creamy corn soup is so full of flavor you could eat it all on it's own, if you wanted.
Course Main Course, Side Dish, Soup
Cuisine American
Keyword corn, corn soup, soup, soup recipes
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6
Calories 250kcal


  • Immersion Blender


  • 3 15 oz cans Sweet Corn drained
  • 4 tbsp Butter
  • 2 Leeks thinly chopped
  • 4 Scallions thinly chopped (some reserved for garnish)
  • 3 Garlic Cloves minced
  • 1 ½ qt Broth chicken or vegetable
  • 1 tsp Thyme
  • ¼ cup White Miso
  • ¼ cup White Wine
  • 1 tsp Sea Salt
  • 1 tsp Coarse Black Pepper
  • ½ cup Parmesan Cheese shredded
  • 2 Radishes thinly sliced (for garnish)
  • 1 tbsp Parsley for garnish


  • Prepare all of the ingredients.
  • In a large pot over medium-high heat, melt butter. Add leeks, garlic and scallions. Cook for 2 minutes then add wine and cook another 2 minutes. Reduce heat to medium, add broth, thyme, bay leaf salt and pepper, cover and cook for 15 minutes.
  • Add corn to pot and let cook for another 5 minutes. Remove 3 cups of soup to bowl and add miso. Using an immersion blender, blitz until creamy. Return to pot, stir to combine, add cheese and cook another 5 minutes.
  • Serve in a shallow bowl and top with radish slices, parsley and reserved scallions.


Calories: 250kcal | Carbohydrates: 30.2g | Protein: 10g | Fat: 10.9g | Saturated Fat: 5.6g | Cholesterol: 20mg | Potassium: 490mg | Fiber: 3.7g | Sugar: 6.2g | Calcium: 61mg | Iron: 3mg

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:


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3 thoughts on “Corn Soup – simple and delicious!

  1. We will really enjoy your corn soup, it sure looks good! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday,501!
    Miz Helen

  2. Laurie – Tennessee – Off grid living on 26 rural acres in East TN, building our off grid homestead cabin, DIY life, herb gardening, greenhouse, pursuing a plant based healthy lifestyle Find us on our blog, YouTube , Instagram, Facebook, Pinterest. Ridge Haven Homestead on all profiles.
    Laurie L Cover says:

    This is a new recipe, and so colorful with the radishes for garnish! It looks quite lovely!

    I appreciate you stopping by the Homestead Blog Hop and sharing your recipe.

    Come again anytime!

    Ridge Haven Homestead

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