Creamy Corn Soup Recipe

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.

My husband accidentally bought 4 cans of creamed corn rather than regular corn so I was looking for a recipe that I could use at least one of the cans. This was quick and easy and I found that I could make little changes to personalize it however I wanted. First off, instead of two cans of corn, I used one can of corn and one can of creamed corn, which I think helped thicken it too. Followed a previous review and did equal amounts of butter to flour (3 tablespoons). We also had some frozen veggies that we needed to finish off so we added those in and because of no onion on hand, used dried onion flakes. This soup turned out great! My daughter who doesn't like soups liked it because it's more of a chowder and I liked that I could use milk rather than cream or half and half. Definitely keeping this handy!

I tweaked it a lil bit by adding crushed red pepper flakes & shredded Mexican Cheese, using both frozen & canned corn, using half & half cream (added water 1:1) instead of regular milk and it turned out good! I also melted the cream cheese in the microwave as suggested by many. Will definitely be cooking it again.

Simple, have all ingredients on hand and very tasty. Like others, I pureed (1) 15.5 oz can of corn ( along with all of the packing juice) to thicken it. I also added a medium cubed potato, a stalk of celery, a large carrot, a tsp of Chervil and used a half stick of butter to sauté it all together. I'll make this again and might add a can of cooked diced tomatoes or sweet red peppers.

Thanks for the great recipe it really is easy and delicious. I wanted a thicker tangier soup so I added heavy cream instead of some of the milk, some mashed potatoes a cup of sour cream and fresh lemon juice. I blended it and it was perfect- creamy and tangy. It disappeared instantly!

I thought this tasted okay. I was looking for a corn soup or chowder to use some corn I had just cut off some cobs. I did use no sodium broth and fresh corn instead of canned. I am glad I did because, with the added garlic salt, this would have been way too salty. I ended up using corn from 4 cobs for the 2 12oz cans. I subbed 1 Tblsp. of dry parsley for the parsley and it worked fine and just did a pinch or so of black pepper, as I don't really care for it. I tasted it and thought it was missing something and a little too thin. I ended up adding a Tblsp. more of flour, and whisking that in, and chopping up a couple of sprigs of green onion and adding that also. It much improved the taste and texture. I had no bacon like a lot of the other corn soups and chowders tend to use as garnish, etc. but we did sprinkle it with a cheese blend. It was filling tonight and quick for what I had in the house.

This recipe is going into my private cookbook.. I did the ingredients but added a few of my own to our taste. It came out more of a cheesy corn chowder. I added tiny pieces of celery, used fat free half & half, cup of cheddar cheese, 1/4 cup of cream cheese and 3 slices of American. I thinned it with organic vegetable broth and microwaved 3 ears of local sweet corn cut off the cob. Sprinkled Old bay crab seasoning once heated and topped with fried wonton strips. Delicious.

I really liked this. I had to use dried parsley, and we did a 1:1 of the butter to flour. I used fresh corn cobs and cut off the kernels because I'm trying not to use canned foods. My daughter put 1/2 of the corn in the food processor to make it creamier, and it did not disappoint. I tried to get my husband to walk down the block for a rotisserie chicken to add some to the soup but he wasn't feeling it. It was creamy and yummy anyway.

This recipe really is good, but because one reviewer mentioned it was bland, I played with it just a tad. I used fresh corn, cut from the cob instead of canned corn. I put in a small smoked ham hock and a couple of the corn cobs while it simmered. The fresh corn (3 ears worth) with the cobs and the little smoky flavor from the ham hock made this perfect.

I give it four stars for being a great base recipe, but thought my version was great, five stars! I started by sauting two very thinly sliced chicken breasts, removed and then proceeded with the recipe. I used 2% milk and two cans of Campbell's chicken broth I added the second one after I saw how it lacked the extra "soupy-ness" I like. It was more like a stew. I did have to thicken it a bit after this with a flour slurry. I also used frozen corn, added diced pimentos and the chicken back in. Next time I'd cut back on the corn. I was very surprised that you could taste the cream cheese, there isn't much in it. Served it with oyster crackers and cheddar cheese.

I made this as directed, with one exception...I used an immersion blender to purée it at the end. Served with a selection of "toppings" to choose from....cheddar cheese, green chiles, crumbled bacon, hot sauce...it was really good with these additions. It's an excellent base but a bit blah when eaten plain.

litonmia

Because my allergies, I had to substitute almond milk and added a little cornstarch mixed with water. I found a trick for people who have severe dairy allergies if you get the almond milk creamer, the sweet and creamy kind you can add that to all kinds of soups and dishes, even chicken and dumplings to thicken things up And it gives a good taste. I will be making this soup again. I like the idea that you can add things to it, but it’s great just like it is next time. I’m gonna add potato. We loved it.

Wow, this super super yummy, I used fresh corn, I only had a cup of low fat milk, so I used a can of evaporated milk. I have tried corn chowder in the can, and at restaurants, and didn’t like it, but I loved this recipe.

Smelled amazing while cooking.

Bro, I didn’t know I could cook this good.

This was fantastic, and also easy to adjust to your liking!! I added in the whole onion instead of half because eh, might as well. I also used fresh frozen corn instead of canned. It took a bit, but it eventually ended up creamy and delicious!! The cayenne added in gave it a wonderful warrm mouth feel and a nice kick as well. Definitely going to make this on cold winter days. Thank you so much!

Easy and delicious, always a great combination. I loved the fact that the recipe says to try different things or substitutions. I've made some variations now, and they are all outstanding. One of the things I did was to sub in a can of creamed corn, another time I used Adbo instead of the garlic salt. This is so good you can't mess it up. Helpful hint be careful adding the flower or cream cheese, they can lump up

Very nice! I did not use chicken broth but a chicken cube..maybe that was why it was tasty. I added some thinly sliced potato using one potato, my husband cannot have too much corn so only used a small can. He is a vegetarian so this will be added to my list of recipes so simple to make and inexpensive.

Slightly above average overall. Best thing is it is quick and has a good flavor for less than 30 minutes. I modified slightly. I used 1 whole onion, 1/2 tsp tomatoe paste, 1 tsp olive oil plus 2 tbsp butter in lieu, plus added 1- 12 oz can cream style corn. Nothing like my more complex tasting, long standing, personal corn and shrimp soup recipe which takes a few hours to develop flavors. But much faster if craving a fast corn soup.