Corn Cheese Soup
Creamy, cheesy, and bursting with sweet, golden kernels, Corn Cheese Soup is the ultimate comfort dish for cozy nights. This velvety soup balances the sweetness of corn with the richness of sharp cheddar and cream cheese, creating a luscious flavor in every spoonful. Made with simple pantry staples like vegetable broth, milk, and a touch of garlic, it’s easy to whip up yet utterly indulgent. Customize the texture by blending it smooth or keeping it chunky for a satisfying bite, and finish it with a sprinkle of paprika and fresh parsley for a pop of color and flavor. Perfect served warm with crusty bread, this 45-minute recipe is hearty enough to be a main course but versatile enough to pair with a side salad. Whether you're feeding the family or impressing guests, this cheesy corn soup will be a guaranteed hit!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 2 cups whole milk
- 2 cups sweet corn kernels (fresh, frozen, or canned and drained)
- 1.5 cups sharp cheddar cheese, shredded
- 0.5 cup cream cheese, softened
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for garnish)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
Melt the butter in a large pot over medium heat.
Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the flour to the pot and stir continuously for 1-2 minutes to create a roux.
Gradually pour in the vegetable broth, whisking constantly to avoid lumps, and bring the mixture to a simmer.
Add the whole milk and sweet corn kernels, then stir to combine.
Cook for 10-12 minutes, allowing the flavors to meld together, stirring occasionally.
Reduce the heat to low and stir in the shredded cheddar cheese and cream cheese until fully melted and smooth.
Season with salt and black pepper, adjusting to taste.
Optional: blend some or all of the soup with an immersion blender for a smoother texture, or leave it chunky for added bite.
Ladle the soup into bowls and garnish with paprika and parsley, if desired.
Serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
2393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.4 g | 190% | |
| Saturated Fat | 86.6 g | 433% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 6319 mg | 275% | |
| Total Carbohydrate | 194.1 g | 71% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 71.5 g | ||
| Protein | 98.7 g | 197% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 2109 mg | 162% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 4035 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
