Cream Of Corn Soup
Cream of Corn Soup offers a rich, velvety blend of sweet corn, smoky bacon, and creamy goodness. Perfect for cozy dinners or as an elegant starter, its comforting flavors and smooth texture make it a favorite among soup lovers and those seeking a hearty, yet delicate dish.
Ingredients
Instructions
- Fry the chopped bacon until crisp; add the chopped onion and sauté until soft.
- Put the corn through a food chopper; add it to the onion and bacon mixture.
- Cook until the mixture begins to brown.
- Add butter, then flour, and cook slowly for 3 minutes.
- Add milk, salt, and pepper; cook until the mixture thickens.
- Stir in the light cream; heat and stir until smooth.
Tips & Substitutions
For a richer flavor, consider using smoked bacon or adding a pinch of cayenne pepper for a subtle kick. If you're looking for a vegetarian version, substitute the bacon with olive oil and add smoked paprika for depth. Fresh corn is preferable, but frozen corn works well in a pinch. Ensure to blend the corn mixture thoroughly for a smooth texture.
Serving Suggestions
Serve the cream of corn soup hot, garnished with fresh herbs like chives or parsley for added color and flavor. It pairs beautifully with a side of crusty bread or a light salad, such as Cauliflower-Broccoli Salad. For a heartier meal, consider serving it alongside grilled cheese sandwiches or as part of a comforting dinner featuring Pork recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, stirring frequently to maintain the creamy texture. Adding a splash of milk can help restore consistency if the soup thickens upon cooling.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Corn Soup contains roughly 639 calories, with 14g protein, 108g carbohydrates, and 19g fat. It is an excellent source of vitamin C (131% of the Daily Value), iron (48% of the Daily Value), and calcium (40% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 2278mg per serving (99% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned corn instead of frozen or fresh?
Yes, you can use canned corn for this recipe. Drain and rinse the corn before adding it to the mixture. Canned corn is already cooked, so you can skip the browning step, but ensure to adjust the cooking time for the best flavor.
How can I make this soup gluten-free?
To make the cream of corn soup gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, mix it with a little cold milk before adding it to prevent clumping.
Can I freeze cream of corn soup?
While you can freeze cream of corn soup, the texture may change slightly upon thawing. To freeze, cool the soup completely, then transfer it to an airtight container. It can be stored for up to 3 months. Reheat gently on the stovetop after thawing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).