This Easy Creamy Corn Soup is sweet, rich, and velvety—packed with corn flavor and the kind of cozy goodness that makes you feel right at home. With just a few simple ingredients and minimal hands-on time, it’s the perfect recipe to keep on repeat all year long. Stovetop, slow cooker, and pressure cooker instructions included.
Oriana’s Thoughts On The Recipe
There’s something so comforting about a warm bowl of soup, especially when it practically makes itself! This Easy Creamy Corn Soup has become a family favorite in my house—it’s creamy, cozy, and packed with sweet corn flavor that shines in every spoonful. Whether it’s chilly outside or not, I find myself making it on repeat because it’s just that good.
What I Love About This Recipe
Easy Creamy Corn Soup Ingredients
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
- Corn: You can use either fresh or frozen corn. I actually prefer it with organic frozen corn—it’s just so easy and still makes for a delicious sweet corn soup!
- Potatoes
- Onion
- Chicken or vegetable broth
- Butter
- Brandy (see notes in the recipe card)
- Heavy cream
- Sugar (optional) (see notes in the recipe card)
- Salt and black pepper
- Crisp-cooked bacon and sliced green onion to garnish (optional)
Food Allergy Swaps
- This recipe is naturally egg, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Heavy Cream: You can use a non-dairy cream, such as Silk, Country Crock Plant Cream, or Califia Farms.
How to Make Creamy Corn Soup
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
I can’t tell you enough how much I love my Instant Pot! It works as a pressure cooker, slow cooker, and stovetop, making it super convenient.
- Cook corn, potatoes, onion, and broth until the potatoes are tender.
- Stir in butter, brandy (if using), and heavy cream.
- Transfer soup to a blender or food processor; cover and puree in batches until smooth.
- For a thin and extra-smooth texture, place a fine sieve over a medium-sized bowl and strain the mixture, pressing on the solids with the back of a spoon. Discard solids.
- Serve immediately, topped with crisp bacon and sliced green onions.
Storing
Corn soup can be stored in the refrigerator for up to 3 days. The soup should be completely cool before you transfer it to the refrigerator.
Freeze Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator and then reheat it on the stovetop over medium heat until hot.
Recipe Card
Easy Corn Soup
Equipment
Ingredients
- 5 cups (2 lb – 906 g) fresh or frozen corn kernels (see notes)
- 1 lb (453 g) russet potatoes, peeled and cut into 1-inch pieces (about 3 large potatoes)
- 1 medium sweet onion, peeled and chopped
- 32 oz ( 4 cups / 960 ml) chicken or vegetable broth
- 3 tablespoons (42 g) butter
- 1 tablespoon (15 ml) Brandy (see notes)
- 1 cup (240 ml) heavy cream
- 2 – 3 teaspoons sugar (optional) (see notes)
- Salt and black pepper to taste
- Crisp-cooked bacon and sliced green onion to garnish (optional)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
Slow Cooker
- Place corn, potatoes, onion, and broth in a 6-quart slow cooker. Cover and cook on low for 6-7 hours, or 3 to 3 1/2 hours on high.
- Stir in butter, brandy, and heavy cream. Allow soup to cool slightly, then transfer mixture to a blender or food processor; cover and puree in batches until smooth. Return to the cooker. Taste and adjust seasoning, adding sugar, salt, and/or black pepper to your liking. NOTE: If the soup is too thick to your taste, you can add hot water or milk to reach the desired consistency.
- OPTIONAL: For a thin and extra smooth texture, place a fine sieve over a medium-size bowl and strain the mixture, pressing on solids with the back of a spoon. Discard solids.
- Serve immediately, topped with crisp bacon and sliced green onions, if desired, or keep warm, covered, on warm mode, or low for up to 2 hours.
Pressure Cooker
- Place corn, potatoes, onion, and broth in the pressure cooker. Place the lid on and select "soup" mode, and then adjust cook time to 30 min. When cooking is complete, use a natural release to depressurize. Carefully turn the vent valve to “venting” just to release any extra pressure that might still be in there. Then remove the lid.
- Select "Saute" mode and adjust to low. Stir in butter, brandy, and heavy cream. Allow soup to cool slightly, then transfer mixture to a blender or food processor; cover and puree in batches until smooth. Return to the cooker. Taste and adjust seasoning, adding sugar, salt, and/or black pepper to your liking. NOTE: If the soup is too thick to your taste, you can add hot water or milk to reach the desired consistency.
- OPTIONAL: For a thin and extra smooth texture, place a fine sieve over a medium-size bowl and strain the mixture, pressing on solids with the back of a spoon. Discard solids.½
- Serve immediately, topped with crisp bacon and sliced green onions, if desired, or keep warm, covered, on warm mode, or low for up to 2 hours.
Stovetop:
- Place corn, potatoes, onion, and broth in a large pot over medium-low heat. Bring to a boil, then reduce the heat to medium-low and cook covered for 15-20 minutes, or until the potatoes are tender.
- Stir in butter, brandy, and heavy cream. Mix to combine and simmer for 2 – 3 minutes. Turn the heat off.
- Allow soup to cool slightly, then transfer mixture to a blender or food processor; cover and puree in batches until smooth. Alternatively, you can use an immersion blender to blend until smooth. NOTE: If the soup is too thick to your taste, you can add hot water or milk to reach the desired consistency.
- OPTIONAL: For a thin and extra smooth texture, place a fine sieve over a medium-size bowl and strain the mixture, pressing on solids with the back of a spoon. Discard solids.
- Return the soup to the pot. Taste and adjust seasoning, adding sugar, salt, and/or black pepper to your liking.
- Serve immediately, topped with crisp bacon and sliced green onions, if desired.
- This recipe is naturally egg, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Heavy Cream: You can use a non-dairy cream, such as Silk, Country Crock Plant Cream, or Califia Farms.
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Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
