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!

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


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