548 corn soup recipes

Warm up your days with this savory and delicious corn soup that even Grandpa would enjoy!

A delicious chicken soup that is perfect for lunch on a rainy day.

Hearty Cajun corn soup loaded with smoked sausage, cubed ham, tomatoes, and corn kernels in a roux-thickened broth with cayenne and hot sauce. Feeds a crowd and simmers for an hour.

Chinese-style corn soup with browned pork and silky egg ribbons swirled through creamed corn broth. Just five ingredients and 35 minutes for a bowl of pure comfort.

Hearty Irish-inspired soup blending colcannon flavors with corned beef, cabbage, kale, leeks, and russet potatoes in a brothy base spiked with sherry and warm spices.

Fresh sweet corn and parsnip soup blends summer corn with earthy parsnips, milk, and herbs into a silky pureed bowl finished with mascarpone and parsley. A vegetarian late-summer comfort soup.

Garlicky corn spinach soup with sweet kernels sliced fresh from the cob and tender greens wilted in at the last minute. A light, low-calorie one-pot soup that comes together from pantry staples.

Rustic corn soup thickened with hard-boiled egg yolks from a 1936 Pennsylvania Dutch cookbook. Half the corn is grated for creamy base, half left whole for sweet bursts of texture.

Light summer soup brimming with fresh corn, ripe tomatoes, zucchini, and Anaheim chiles in chicken broth. Loaded with fresh basil and finished with sour cream and cilantro.

A light, golden soup with sweet corn, ribbon noodles, and celery simmered in vegetable stock with a warm hit of turmeric. Just 20 minutes from pot to bowl. Vegetarian and low calorie.

Quick Tex-Mex corn soup with creamed corn, whole kernels, red bell pepper, and red pepper flakes in chicken broth. Ready in 20 minutes with pantry staples.

Cream of corn soup builds a classic milk-based bechamel with butter, flour, and minced onion, then folds in sweet corn and celery leaves. A simple, vegetarian comfort soup ready in 40 minutes.

Hearty red lentil soup with sweet corn, zucchini, sundried tomatoes, and pasta, finished with a miso-tamari swirl for deep umami. Vegan, filling, and ready in under an hour.

Plains Tribes dried corn soup with dried beef or buffalo and fatback, simmered low and slow after a 48-hour corn soak. A traditional Native American recipe with deep, earthy flavor.

Chinese velvet chicken and sweet corn soup with egg white-marinated chicken, creamed corn, and chicken broth finished with sesame oil. Silky, comforting, and quick.

Cream of curried corn soup blended silky smooth with chicken stock and half-and-half, garnished with popcorn. Sweet corn meets warm curry in every spoonful.