This healthy cream of corn soup is wonderfully smooth and velvety. Plus, it’s simple and easy to make! I use frozen corn kernels because I find they taste better than canned.
This cream of corn soup is wonderfully creamy and velvety. And guess what I use to make it creamy? Healthy Greek yogurt!
It also has a nice subtle kick from the addition of cayenne pepper. It’s a very easy recipe, making it ideal for weeknights. And leftovers keep great for several days!
What ingredients to use in cream of corn soup
You’ll only need a few simple ingredients to make this tasty soup. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
- Plain Greek yogurt – it’s best to use whole-milk yogurt to ensure a creamy soup.
- Olive oil
- Onion – chopped.
- Kosher salt – make sure you use coarse salt and not fine table salt, or use half the amount listed.
- Minced garlic – you can mince it yourself, or use the stuff in the jar.
- Cayenne pepper – I use just a pinch and I love the way it enhances the soup!
- Frozen corn kernels – or use canned if it’s easier. Or use fresh, of course!
- Reduced-sodium vegetable broth – or use chicken broth if you prefer.
- Chopped chives – these are for garnish, but they also add an additional layer of flavor to the soup.
As you can see, I use Greek yogurt to thicken this cream of corn 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 make cream of corn soup
It’s easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps for making this velvety soup:
- Bring the yogurt to room temperature. First of all, measure out the yogurt and leave it on the counter to warm up a bit. This will help prevent it from curdling when you add it to the hot soup. Mix the yogurt with half the salt.
- Cook the vegetables. Next, cook the onion with some salt in olive oil. Now add the garlic and cayenne. Then add the corn.
- Add the liquid. Now add the broth, bring to a boil, then lower the heat and simmer, stirring occasionally, for 20 minutes.
- Puree the soup. You can do this right in the stockpot using an immersion blender. Or puree it in several batches in your food processor. Reserve 1 cup not pureed for a more interesting texture.
- Heat through. Transfer the pureed soup back to the stockpot and heat until heated through.
- Make it creamy. Turn the heat off and mix in the yogurt. Serve garnished with chives.
How to serve cream of 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 cream of 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.
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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.