Corn off the cob soup turns fresh, sweet corn into a delicious summertime soup with all the buttery flavors you love from the classic side dish. This easy soup lets you enjoy sweet corn on the cob without the mess!

Corn on the cob is one of my favorite parts of summertime.

We are so lucky to live very close to the country and an abundance of pick your own farms.

This means we have a bounty of fresh corn available to us all summer long.

And we stock up and freeze those cobs so we can enjoy it year round because fresh sweet corn is the best.

It’s delicious right on the cob OR off the cob in this corn chowder style soup.

Ingredients

To make this corn soup you’ll need:

Olive oil– To saute the aromatics in
Aromatics- Diced white onion and minced garlic
Fresh corn– Cut right off the cob
Potatoes– Washed, peeled and diced
Broth– Chicken or vegetable
Cream– Heavy cream will give this the richest result
Spices– Cumin, dried parsley, salt, and pepper

How to Make

Making this corn chowder is easy!

To do it, heat the olive oil in a large dutch oven or other pot over medium heat.

When the oil is hot, saute the onions until they are soft and translucent.

Stir in the garlic and cumin, cooking just until fragrant.

Then, add in the corn, potatoes, and broth and bring the soup to a rolling boil.

As soon as the soup boils, reduce the heat to keep the mixture at a simmer.

Cook the soup for 20 minutes or until the potatoes are fork tender.

Once the potatoes are tender, stir in the cream and parsley and let it cook for 5 more minutes or until the soup’s heated through.

Salt and pepper the soup to taste, and serve warm with a side or crusty bread.

Enjoy!

Storing Leftovers

Store leftover corn off the cob soup in an airtight container in the fridge for up to 4 days.

Reheat in the microwave or on the stove until warm.

Tips and Tricks

This soup is somewhere between a soup and chowder in its thickness. It’s creamy like a chowder but not quite as hearty.
You can play with the seasonings and add a little chili powder and smoked paprika for a southwest flare or even cajun spices for a little kick.
Use heavy cream. The higher the fat content, the richer and more delicious the final result!

Other Corn on the Cob Recipes

Corn off the cob soup is a summer favorite.

Make it and enjoy!

Looking for other corn on the cob recipes?

Try these:

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