corn soup

Creamy chowder loaded with fresh corn and zucchini is the best summer food! This lightened up chowder is made with fresh corn from the cob, no flour, and half and half.

Zucchini Corn Chowder

butter

bacon, chopped

yellow onion, about 1/2 large onion

celery ribs, chopped (1/3 cup)

medium carrot, peeled + chopped (1/2 cup)

garlic cloves,

thyme

water (or veggie stock)

bay leaf

zucchini,

half and half

Kosher salt and fresh ground black pepper

parsley,

Cayenne pepper, to serve, optional

In a large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat. Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.

Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.

Add potatoes, water, and bay leaf. Raise the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.

Add zucchini and corn; season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.

Discard the bay leaf and then transfer 2 cups of chowder to a food processor or blender; puree until smooth. Stir the mixture back into the pot. Add half and half and cook just until heated through. Taste for salt and pepper.

Serve garnished with fresh chopped parsley and sprinkle of cayenne pepper, optional.

So good! I followed the recipe exactly—with the exception of using 2% milk instead of half and half. Blending is a must. Delish &amp; low cal ... what’s not to love?!

This was amazing. Perfect for using up extra sweet corn and zucchini in the summer. I was hesitant to make soup since it’s so hot, but this is so fresh and light, even with the half and half. So. Good. ????????????

I made the vegetarian version, and this is the second week I've made it. Even fought through a hot Texas day with a broken AC unit for it, if that says anything!

This is fantastic! Easy to make and didnt take terribly long either. I used the stock instead of water, added some cauliflower and a bit of cheddar cheese. Yum! Will make again!

This was AMAZING!!!! Thank you for sharing!

Doubled the recipe for 9 (including 4 kids) and everyone enjoyed it immensely.  Keep getting requests for the recipe. You are a culinary genius!  Thanks so much for sharing.

I made this but added in lobster since we were up in Maine and it was phenomenal. Instead of cayenne I added paprika just due to availability on our cottage!

Very good!  I added some fresh jalapeño and cilantro :) was delish!

This was delicious!  We get a weekly CSA delivery during the summer and all of the produce for this recipe came in our crate this week, even the parsley (I used yellow potatoes).  We added a little fresh parmesan to finish. I sent it to the others in our CSA group and we will definitely be making it again!!

Thank you for the wonderful recipe!!

I've made this over and over again- it's one of our summer staples since we subscribe to a CSA and get all these veggies each week all summer long!  It is absolutely fabulous- I can't believe I've never left you a comment saying thanks for this delicious recipe!!  We all love it!  And I also love how versatile it is.  I've added peppers, asparagus, green beans, eggplant, you name it.  I've also added chicken from time to time.  Tonight we are having it with my homemade everything bagels.  I'll be making this for years to come!

I loved the corn chowder... I used what I had in my fridge ... 
frozen corn (thawed), red potatoes and chicken stock. 
Soooo yummy, thank you!

Easy to make, Flavourful, and healthy. This will definitely be added to our regulars

Oh, we added Parmesan cheese and chopped up pickled jalapeños

Made this during the pandemic as I'm home and have been cooking and baking like crazy. I used organic free range chicken broth, 1 potato and 2 zucchinis. Delicious! Sprinkled parmesan on top when served. Thanks for the easy and healthy recipe. Next time I'm going to bake a loaf of butternut squash bread to go with it.

I made this with my niece. She loves learning to cook. She was very proud of herself with this dish. It was delicious. She couldn’t even find the onions lol! I usually try things first so she will succeed and enjoy her prepared food. I took a chance with this one and I wasn’t let down.

Wonderful, even skipped the bacon! Thank you!

This chowder is fantastic! I used fresh thyme since I have a bush of it in my garden, and it was delicious! Definitely adding this to my soup rotation.

The recipe is just super, thanks for the idea to thicken without using flour. I will definitely cook.

Amazing!  Full of flavor!  My hubs &amp; I loved it!

We made this for dinner tonight and loved it! It was so flavorful and lighter for a summer evening. Thank you!

Made this for lunch today. I did the smoked paprika instead of bacon and it turned out so flavorful! Fantastic summer recipe!

Wow, I just made this with farmers market veggies and it was DELICIOUS!! I used paprika instead of bacon and no milk at all, just puréed a little extra and it’s super creamy! I think adding some fresh jalapeño would be great next time.
Thanks for this recipe!!!

This is the perfect food. It's deliciously crave-worthy, it's healthy, it's (surprisingly!) filling and it's incredibly low calorie. I made a couple of adjustments to suit my budget and palate (turkey bacon, double the garlic, half the 1/2 &amp; 1/2, and CHIPOTLE POWDER!) and I have six cups of delicious, guilt-free lunch to enjoy all week. Thank you so much for sharing this recipe, I look forward to checking out others.

This was so delicious! I added a little more bacon and corn! My family loved it.

I never leave a review, but WOWZA was this amazing!  I’ve already decided I’m going to burn my family out on it over the next 4 weeks, I love it so much!  Once a week for 4 weeks, and my toddlers both ate full bowls!  Shocking!  Super picky dad loved it too!  
Thanks for the smoked paprika idea, it’s my favorite, so I added it (and we had bacon).  Better than Panera’s Summer Corn Chowder - and I’ve eaten it all summer!!!

Delicious!! Enjoyed by the entire family!  I didn’t change  or add anything for the first time, but think there are great ideas in comments to customize to individual preferences.  I will definitely make this again!

This was sooooo delicious.  Goes together very quickly, too.  Thanks for the recipe.

This tasted great, but mannn it takes a long time. :( I knew that it would take an hour, but I assumed there would be some down time. I found that during all the "simmer for 8-12 minute" type things, I had dishes to wash, so I was on my feet the whole hour. It was very yummy and we all enjoyed it, but I can't justify making it too often!

I never ever leave reviews , but this recipe is just so good - easy ingredients, easy to make, but so delicious without being overly rich. THE BEST SOUP!

My girlfriend and I made this early last year and wow wow wow! Fantastic I love the thickening of the chowder of how to do it. I am planning to make it again but more on the vegetarian side and I am excited to see how it turns out again. Thank you so much for this recipe I hope to pass it down for years to come!

Thank you for this outstanding recipe. I’ve been making a vegetarian version of  it (no bacon, EVOO instead of butter and cashew cream instead of half and half) regularly for the past few months. It is always delicious and satisfying. Thank you again!

The Japanese love their hot or chilled corn potage and corn soup. &nbsp;This creamy and smooth soup will give you comfort as you welcome the cool evenings of late summer!

Corn Potage (Japanese Corn Soup)

corn

Tbsp extra-virgin olive oil

salt

paprika

onion

½ Tbsp unsalted butter

water

milk

heavy (whipping) cream

parsley ((chopped))

Tbsp heavy (whipping) cream

Gather all the ingredients. Preheat the oven to 450ºF (230ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC).

Slice off the corn kernels.&nbsp;

Place the corn kernels on a rimmed baking sheet, saving the cobs for later.

Add olive oil, sprinkle of kosher salt, and paprika.

Mix all together with your hands and spread out evenly in a single layer. Roast the corn kernels at 450ºF (230ºC) degrees for 15 minutes. Once it&#039;s done, remove it from the oven and set it aside till Step 8.

Meanwhile, thinly slice the onion against the grain. Heat the butter in a heavy-bottomed pot (thicker at the base so it absorbs and distributes heat better).

Add the sliced onion and pinch of kosher salt and sauté until translucent.

Add the roasted kernels and water.

Add the reserved cobs in the pot as they naturally sweeten the soup. Push the cobs down to see if they are covered with water. If not, add more water.

Bring to a boil over medium heat. Cover and lower the heat to medium-low heat and simmer for 15 minutes. During this time I highly recommend skimming the foam on the surface for more refined taste. After 15 minutes, discard the cobs.

Using an immersion blender, blend the soup until creamy and smooth. If you use a food processor or blender, let the soup cool for a few minutes before you start blending to avoid major splashes. Make sure to cover the hole with a towel when blending.

If you want to make your soup similar to corn potage (Japanese corn soup), strain the soup through a fine-mesh sieve for a smoother consistency.

Transfer the soup back to the pot and add heavy cream and milk. The ratio is entirely up to you. Here I used equal parts of milk and heavy cream, 1 cup each. Bring back to a simmer and cook uncovered for 10 minutes or more, stirring frequently. Once the water evaporates and it’ll be more flavorful.

Add kosher salt and freshly ground black pepper. Make sure to taste the soup when you season. Finely chop parsley. Serve the soup hot or chilled. You can drizzle olive oil and/or heavy cream and sprinkle the parsley to garnish.

You can keep the leftovers in an airtight container (or in the pot) and store in the refrigerator for 3 days and in the freezer for 2-3 weeks.

To Store

Recipe video above. Emergency corn chowder is a soup recipe that involves little more than popping open cans of corn and USING THE EMPTIED CANS to measure the liquids to add into the soup! Tastes just like your favourite creamy corn chowder - but faster to make!

Emergency Corn Chowder Soup

tsp oil

bacon (, streaky!)

garlic (, minced)

400 grams/14 ounces can creamed corn ((1 can))

400 grams/14 ounces can corn kernels (, drained (1 can))

(400 milliliters) chicken stock

(200 milliliters) milk (, any fat % (1/2 empty can*))

potato (,

salt and pepper

green onion (, finely sliced)

(125 ml) milk (, any fat % (1/4 empty can*))

tbsp cornflour / corn starch

Place oil then bacon in pot. Turn stove onto medium high heat then cook until bacon is golden on both sides.

Remove bacon and chop once cooled.

If there's loads of excess fat in the pot, drain some.

Add garlic and stir for 20 seconds. Add creamed corn, kernels, chicken stock, milk, potato, salt and pepper.

Stir, bring to simmer then adjust to medium. Simmer 5 minutes until potato is just tender.

Soup Thickener: Mix together milk and cornflour, then pour into soup.

Stir and simmer for 1 minute until it thickens into a creamy soup (see video for thickness).

Add more salt if needed.

Ladle into bowls, top with green onion and bacon. Devour!

This potato and corn chowder is so easy to make. Loaded with corn, potatoes and cream, this hearty soup is filling and delicious.

Easy Potato Corn Chowder

Tablespoons butter

onion (diced)

garlic (minced)

potatoes

pepper

Tablespoons all-purpose flour

chicken broth

heavy cream

Tablespoons bacon bits

Melt butter in a saucepan over medium heat and cook onion until softened.

Add corn, garlic, potatoes, and seasonings and cook for 1 minute. Stir in flour and cook for 2 minutes stirring constantly.

Slowly whisk in chicken broth and cream and bring to a boil.

Once boiling turn down to a simmer and let cook for 10-15 minutes or until potatoes are soft.

Serve with bacon bits and green onions.

This  is a rich corn soup with lots of green chiles . Add in all the extras and you have a soup extravaganza!

Corn and Green Chile Chowder

T butter

onion,

garlic cloves

green chilies seeded and chopped or Hatch Chilies

chicken stock

t salt

t oregano

c half and half

c goat cheese

bacon slices,

lb honey smoked salmon

Sriracha

T basil

Melt butter over medium heat. Add onions and cook until translucent. Add garlic and cook another minute.

Stir in green chilies, chicken stock, most of the corn, salt and oregano. Cook until corn is soft.

Now using your handy dandy hand immersion blender, puree this. It will not be totally smooth. That is OK!

Now stir in the half and half. and the reserved corn. Heat, without boiling until the reserved corn is cooked through.

When ready to serve garnish with goat cheese, bacon, and salmon.

Dot with Sriracha. Sprinkle with basil. Get ready to ladle some golden goodness into your pie hole. Just perhaps there are silver linings!

This Mexican Corn Soup recipe has all the flavors of Mexican street corn in soup form. This creamy corn soup is flavored with chile powder, poblano peppers and cotija cheese.

Mexican Corn Soup Recipe

yellow onion (finely chopped (1½ cups))

rib celery (finely chopped (½ cup))

poblano pepper (seeded, stemmed, and finely chopped (½ cup))

Tablespoon chile powder (plus more for topping)

oregano

sugar

cotija cheese

lime juice

Kosher salt and pepper (to taste)

cilantro (minced,

Mexican crema

Lime wedges (for serving)

Vegetarianism /vɛdʒɪˈtɛəriənɪzəm/ is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, and the flesh of any other animal), and may also include abstention from by-products of animal slaughter.

vegetarian

In a large pot over medium-high heat, melt the butter. Add the onion, celery, poblano, and season with a pinch of salt and pepper. Cook, stirring occasionally, until the onion softens, about 7-8 minutes.

Add the garlic, chile powder, and oregano, and saute for about 1 minute, until fragrant.

Add the chicken stock, and potatoes. Bring to a boil, then lower the heat to maintain a simmer. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.

Stir in the corn, cream and sugar. Cook for five minutes, until warmed through.

Transfer 1½ cups of the soup to a blender and purée until smooth. Stir the puréed soup back into the pot of remaining soup.

Add cotija cheese, cilantro, and lime juice and season to taste with salt and pepper.

Serve garnished with additional cilantro, cotija, chile powder and crema. Serve with lime wedges.

This poblano corn chowder is the perfect comfort food. It&#39;s rich flavor, creamy base and healthy ingredients makes it the perfect choice.

Healthy Poblano Corn Chowder

poblano chiles (, can sub another chile too)

garlic (, adjust

cilantro

veggie broth

Vegan sour cream

Tortilla strips or chips

Lime

preheat

If using the oven to roast, pre heat oven to 400 F/ 205 C.

bake

Put chiles and corn on a parchment lined baking sheet. Drizzle with oil or broth and roast for 40 - 45 minutes until the skins are brown and popping. You can also roast the garlic here if you prefer a sweeter flavor.

or grill

Alternatively, you can roast the chiles on the grill outside, this takes less time (about 5-7 minutes per side). This will work for the corn too if it is on the cob. If not, just saute it in the pot with the other veggies.

steam and slice

When chile and corn are done roasting, put the chiles in a plastic bag or wrap in foil to steam. Then slice the kernels off of the cobs if you used cobs.

peel

After about 5 minutes of steaming, carefully peel as much skin off the chilies as you can. It helps to do this under running water. You can see my post on roasting peppers for step by step directions.

chop

saute

Saute the potatoes, onion, garlic and salt in a large pot over medium heat with oil or broth until the begin to get brown (about 5-7 minutes).

add veggies

Add the roasted chile and corn. Saute a few more minutes.

add flavorings

Add lime juice and cilantro. Saute about 3-4 more minutes.

add broth

Add the veggie broth and simmer 5 more minutes.

blend

If making the creamy version, add about 1 cup of the soup, cashews and extra broth in a blender and blend until smooth and creamy. Put back into the pot and mix well.

serve

This rich and hearty Corn and Bean Soup is full of delicious Mexican flavor that you can make in less than an hour.  With simple ingredients, this soup makes a big pot of savory deliciousness served in a bowl.

Top 12 corn soup recipes from across the web

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Top Tags

Zucchini Corn Chowder

Corn Potage (Japanese Corn Soup)

Emergency Corn Chowder Soup

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Mexican Corn Soup Recipe

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Creamy Mexican Corn and Bean Soup

Instant Pot Mexican Street Corn Sou...

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Top 12 corn soup recipes from across the web

The most viewed corn soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Zucchini Corn Chowder

Corn Potage (Japanese Corn Soup)

Emergency Corn Chowder Soup

Easy Potato Corn Chowder

Corn and Green Chile Chowder

Mexican Corn Soup Recipe

Healthy Poblano Corn Chowder

Creamy Mexican Corn and Bean Soup

Instant Pot Mexican Street Corn Sou...

Sweet Corn Soup Recipe

Fresh Corn Soup with Herbed Crouton...

Creamy Mexican Corn Soup

The most viewed corn soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine