This healthy corn soup is creamy and velvety. It’s simple and easy to make. I use frozen corn kernels because I find they taste better than canned.
This creamy corn soup has a nice subtle kick from the addition of cayenne pepper. It’s a very easy recipe, making it ideal for weeknights.
What ingredients to use in creamy corn soup
I use Greek yogurt to thicken the soup and add creaminess. Although you can certainly use whole milk or heavy cream instead. But I really like the texture that thick Greek yogurt adds to the soup.
I prefer to use frozen corn kernels in this recipe because I think they taste better than canned. But you can probably use drained canned corn kernels if it’s easier.
How to serve creamy corn soup
Is this a healthy recipe?
That would depend on your definition of “healthy.” It’s not paleo and it’s not low carb. But this creamy corn soup is made with a short list of real-food ingredients. And corn does have a number of health benefits.
Apart from its carb content, a big concern with corn is GMOs. If this is something that you wish to avoid, it’s best to use organic corn in this recipe. The use of genetic engineering, or genetically modified organisms (GMOs), is prohibited in organic products.
What about leftovers?
Leftovers of this creamy corn soup keep well in the fridge, in an airtight container, for 3-4 days. Reheat them gently, in the microwave on 50% power. It’s best to reheat them covered.
More tasty and healthy soup recipes
Creamy Corn Soup
- 1/2 cup plain whole milk Greek yogurt
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 teaspoons kosher salt, divided
- 1 tablespoon minced garlic
- 1/8 teaspoon cayenne pepper
- 1 lb. frozen corn kernels
- 4 cups reduced sodium vegetable broth
- 1/4 cup chopped chives for garnish
- Measure out the yogurt and leave it on the counter to warm up a bit.
- In a large, deep saucepan, heat the olive oil over medium heat, about 2 minutes. Add the onion and 1 teaspoon kosher salt. Cook, stirring, until the onion is soft, about 4 minutes.
- Add the garlic and cayenne and cook 1 minute, stirring. Add the corn and sauté, stirring, until no longer frozen, about 1 minute.
- Add the broth. Bring to a boil, then lower heat to medium-low and simmer, stirring occasionally, for 20 minutes.
- Meanwhile, whisk together the Greek yogurt with the remaining teaspoon of kosher salt. Make sure you use Kosher salt or decrease the salt to 1 teaspoon total to avoid a too salty soup.
- Transfer the corn soup to your food processor in several batches and puree, reserving 1 cup not pureed to allow for a slightly chunky texture. You can also puree the corn soup right in the saucepan, using an immersion blender.
- Transfer the pureed corn soup back to the pot. Heat over medium heat until heated through.
- Off heat, whisk in the yogurt. Divide among six bowls, garnish with chives and serve.