3-Ingredient Creamy Corn Soup Recipe Is Ready In 10 Minutes by Donna John
Is there anything like a hot bowl of creamy soup on a cold night? I think not. But sometimes the thought of chopping, prepping and simmering a soup for hours just isn't appealing. What is? A creamy gluten-free soup that has three ingredients and is ready in 10 (10!) minutes. Enter this quick, easy, three-ingredient creamy corn soup recipe.
There's a good chance you have everything in your kitchen to make this soup recipe right now. Here is what you need to gather from the pantry and fridge: canned whole kernel corn, milk and butter. The corn is given some extra flavor with a quick trip in a skillet with a little butter, then is whirled to a creamy consistency with the milk in a blender. Season it up and add some reserved corn for texture and this low-sodium soup is ready to be eaten. Just grab a spoon.
Serve this tasty pureed corn soup for lunch or dinner with your favorite side dishes. Or skip the sides and curl up with a bowl on the couch and watch your favorite shows.
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Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4
Ingredients
- 2 cans (15 ounces each) whole kernel corn, drained (divided)
- 2 cups whole milk
- 2 tablespoons butter
Helpful Products
- Recipe Box
- Ladle
- Measuring Cups
- Soup Bowls
- Salt and Pepper
- Can Opener
- Saucepot
- Immersion Blender
- Blender
Recipe Notes
- To reduce the sodium, use no-salt whole kernel corn.
- I always rinse my corn under running water after opening the can.
- Instead of cow's milk, you can use oat milk or your favorite plant-based milk.
- Crispy, crumbled cooked bacon or prosciutto would be delicious sprinkled over the top or stirred into the soup.
- Store any leftover soup in an airtight container in the fridge for up to four days.
Here's how to make it:
- Melt the butter in a saucepan. Add the corn and cook, stirring, until it just begins to lightly brown. Remove 1/2 cup of the corn and set aside. Put the remaining corn into a blender.
- Add the milk to the corn in the blender and puree until smooth. Pour the mixture back into the saucepan.
- Add the reserved 1/2 cup corn to the saucepan. Season with salt and pepper, to taste. Cook until soup thickens and heats through, about 2 to 3 minutes.
- Ladle the soup into bowls and top with chopped fresh chives, parsley or green onions, if desired.
Nutrition Facts Per Serving
Calories: 141
Total Fat: 8.4g
Saturated Fat: 4.6g
Cholesterol: 20mg
Sodium: 71mg
Total Carbohydrate: 13.3g
Dietary Fiber: 3g
Total Sugars: 9.6g
Protein: 3.7g
Vitamin D: 24mcg
Calcium: 58mg
Iron: 0mg
Potassium: 73mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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