Creamy Corn Soup – There are few foods that say “Summer” better than fresh corn-on-the-cob. What to do with those extra ears that remain after your backyard barbecue? How about some creamy corn soup.

There are few foods that say “Summer”  better than fresh corn-on-the-cob.  What to do with those extra ears that remain after your backyard barbecue?  Here is one suggestion we have for you.

corn soup

Creamy Corn Soup


  • 1/2 teaspoon olive oil
  • 1/3 cup chopped scallions
  • 1 garlic clove, chopped
  • 3 1/2 cups corn kernels, sheared from the cob 
  • 1 medium-sized tomato, seeded and diced
  • 1 medium-sized potato, peeled and diced
  • 5 cups milk
  • 1 chicken bouillon cube
  • 2 tablespoons chopped fresh cilantro, divided
  • 1/4 cup sour cream
  • salt and fresh pepper, to taste
  • 3 oz (6 tbsp) crumbled cheese of your choice (feta, goat, gouda)


Heat up a large sized pot on medium-high.  Add oil and sauté the scallions and garlic for just about 1 minute, until it softens. Add the corn, potatoes, tomatoes,milk, bouillon, and 1 tablespoon of cilantro. Bring  everything to a boil. Reduce heat to medium-low, cover and simmer for approximately 30 minutes (until the corn is tender) Stir occasionally.

Remove from heat.  Put aside a half cup or more of the corn kernels for topping. Add sour cream to the soup and purée in the blender in two batches.  Caution: The mixture will be very hot, be careful not to burn yourself. Return the mixture to the pot.

Salt and pepper, to taste.  Heat on a  low heat for just a few minutes. Stir occasionally.

Add some of the corn kernels and crumbled cheese onto each bowled serving.  Top with fresh cilantro.   Makes 6 servings.  Enjoy.


Want more corn recipes? Find our collection on Summer Time Means CORN!

Share your own corn recipes with us on our Facebook page or drop us an email.

Got Leftovers?  Here are more recipes for your leftovers from a B&M catered event.


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