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Slow Cooker Creamy Corn Soup | Mommy's Home Cooking
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Easy Corn Soup

This Easy Corn Soup is sweet, creamy, delicious, and soul-warming! Made with just a few basic ingredients and easy to put together. Stovetop, slow-cooker, and pressure cooker instructions included. 
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 12 servings
Calories 242kcal
Author Oriana Romero

Ingredients

  • 2 lb (906 g) frozen whole kernel corn (2 packages, 16 oz each)
  • 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)

Instructions

Slow Cooker

  • Place corn, potatoes, onion, and broth in a 6-quart slow cooker. Cover and cook on low for 6-7 hours on low, 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 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 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.

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.

Notes

 
BRANDY: You can substitute Brandy with sherry vinegar.
 
SUGAR: Adding sugar will depend on how sweet your corn is, so you may want to withhold sugar until the end and add to taste. I like to add a bit of sugar to bring out the corn's natural sweetness.
 
STORE: 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: 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.
 
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 242kcal