87 corn soup recipes

Jalapeño corn chowder with sweet summer corn, pickled peppers, and crumbled feta. A fast, creamy 30-minute soup with real heat and fresh bell pepper crunch.

Smoked bluefish chowder: flaky smoked bluefish stirred into a corn, potato, and smoked bacon base built on fish bouillon. A coastal New England chowder with bold, smoky character.

Southern okra soup with bacon, tomatoes, corn, green chiles, and a squeeze of lemon juice. A simple, quick one-pot soup that simmers in about 15 minutes once everything is in the pot.

Roasted acorn squash soup with garlic, wild rice, and a kick of cayenne. A cozy single-serving bowl that's vegan-friendly and loaded with warm spice.

Warm Swiss cucumber soup thickened with arrowroot and soy milk, seasoned with fresh dill and parsley. A creamy, dairy-free vegetarian soup ready in 30 minutes.

Sopa de lima, a Yucatan-style lime soup with poached chicken, fresh lime juice and zest, cilantro, tomatoes, and crispy fried tortilla wedges. A bright, tangy Mexican chicken soup.

Inspired by the chicken tortilla soup I had at Crocodile Café this tortilla soup comes together quickly and delivers loads of fresh Mexican recipe flavor.

Smoky bacon, tender potatoes, corn, and tomatoes simmered into a chunky chowder with catfish fillets stirred in at the end. A 30-minute Southern comfort bowl.

Turn off the barbecue, and get ready to make some stew! You can add a variety of seasonings to spice it up, perfect for the summer!

Beet soup served in roasted acorn squash, it is a delicious way to serve both of these two root vegetables together!

Lentil and yogurt soup with orange lentils, bacon, mushrooms, and ground coriander, finished with a swirl of low-fat yogurt. Hearty, warming, and lighter than it tastes.

Flank steak braised until fork-tender, then shredded into a spiced chili base with jumbo shrimp, garlic, and allspice. Served with warm corn tortillas, cilantro, and sour cream for a surf-and-turf twist on classic chili.

Pork Chop and Corn Stuffing Bake presses seasoned chops into cornbread stuffing mixed with corn soup, then tops them with a brown sugar-mustard glaze. One pan, 45 minutes.

Sopa de tortilla, the authentic Mexican tortilla soup: a tomato-onion-garlic broth infused with mint, finished with fried corn tortilla strips and cheese. Ready in 40 minutes, pantry-friendly.

My family has been making this for years. It's always a hit.

Green beans and corn casserole topped with buttery Ritz cracker crumbs and slivered almonds. A creamy potluck classic with sour cream, cream of celery, and grated cheese baked until golden.