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Creamy Corn Soup

Creamy Corn Soup

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Abby

This soup is really easy to make, lower in fat than most cream soups, and delicious - especially if you are fighting off a cold! Try adding a chopped green chile pepper sauteed in the initial onion mixture or some small slices of chicken stirred in.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 1275 mg
  • 51%

Based on a 2,000 calorie diet

Directions

  1. In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
  2. Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.
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Reviews

SPEARL20
60
4/23/2005

This is delicious. I pureed half of the corn to make it creamier. I recommend melting the cream cheese a little first so that it melts into the soup easier.

What a Dish!
51
8/10/2006

Very good soup! I used a sweet onion, unsalted butter, 1% milk, and low-sodium broth. I added about a cup more broth than called for (and it made just enough for 3 adults and 2 kids as the main course of dinner). I also used Neufchatel cheese, and was afraid it wouldn't work, but it did. It was actually very thin until I added the cheese, and I was worried. At first, the cheese broke up into little chunks, but I wisked it really well and it worked fine. I don't use canned corn so I used 3 cups frozen (a mix of white and yellow). I used garlic powder and just a sprinkle of the garlic salt. Served with crackers and a nice green salad.

Java_Girl
42
4/23/2008

Yummy soup! I made exactly as instructed, velvety smooth and filling. I can see adding some grilled chicken breast to it but it's good for me as is. I made this on a stormy night. :)