Authentic and Velvety Creamy Corn Soup

BY Emily Parker December 21, 2025

This elegant yet accessible Creamy Corn Soup offers a sophisticated balance of natural sweetness and savory depth. Unlike heavy chowders that rely on excessive flour or heavy cream, this preparation utilizes the inherent starches of the corn combined with a touch of cream cheese to achieve a luxurious mouthfeel. It serves as an ideal starter for a multi-course dinner or a light, standalone lunch when paired with crusty sourdough. The addition of fresh herbs and a hint of heat ensures the profile remains bright and dynamic rather than overly rich.

Table of Contents

The Component List

Aromatics and Base

1/2 large yellow onion, finely diced
1/4 cup fresh Italian flat-leaf parsley, finely chopped
1 tablespoon unsalted high-quality butter
1 large clove garlic, smashed and minced

The Velouté Foundation

3 tablespoons all-purpose flour
2 1/2 cups whole milk (room temperature preferred)
1 cup low-sodium chicken or vegetable broth

The Heart of the Soup

24 ounces canned whole kernel corn (two 12-ounce cans), thoroughly drained
2 1/2 tablespoons full-fat cream cheese, softened

Seasoning and Spice

1 teaspoon garlic salt
1 teaspoon freshly cracked black pepper
1/8 teaspoon cayenne pepper (adjust to preferred heat level)

Preparation Sequence

Sauté the aromatics in a heavy-bottomed Dutch oven until translucent.
Introduce the flour to create a blonde roux.
Gradually incorporate the liquid base, whisking to prevent lumps.
Simmer the mixture until the liquid achieves a light coating consistency.
Fold in the drained corn kernels and softened cream cheese.
Whisk until the cheese is fully integrated and the corn is heated through.
Season with garlic salt, black pepper, and cayenne.
Adjust the consistency with a splash of broth if a thinner soup is desired.

Comprehensive Culinary Guidance

Softening the Aromatics

Begin by melting the butter over medium heat. When the foaming subsides, add the onion and parsley. The goal here is “sweating” rather than browning. You want the onions to become translucent and sweet, which usually takes about five minutes. Adding the garlic during the final sixty seconds prevents the delicate oils from scorching and turning bitter.

Building the Roux

Sprinkle the flour over the butter-slicked vegetables. Stir constantly for two minutes. This step is vital as it cooks out the “raw” flour taste while ensuring the starch granules are coated in fat, which prevents clumping when the liquids are introduced.

The Emulsion Process

Pour in the milk and chicken broth in a slow, steady stream. Use a wire whisk to combine the liquid with the roux. As the temperature rises, the sauce will thicken. Watch for the first few bubbles to break the surface; this indicates the flour has reached its full thickening potential.

Incorporating the Texture

Add the drained corn. For those who prefer a more uniform texture, you may take one cup of the corn and pulse it in a blender with a splash of the soup base before adding it back to the pot. Stir in the cream cheese in small dollops. The cream cheese provides a tangy counterpoint to the sweet corn and acts as a stabilizer for the dairy base.

The Final Seasoning

Taste the soup before adding the full amount of garlic salt. Canned corn and broth both contain sodium, so incremental seasoning is the hallmark of an expert cook. The cayenne should provide a back-of-the-throat warmth without masking the delicate corn flavor.

Pro Tips for Success

Temperature Management: Ensure your milk is at least room temperature before adding it to the hot roux. Cold milk can cause the fat in the roux to seize, leading to a grainy texture.
The Parsley Trick: Reserve half of the fresh parsley to stir in at the very end. The parsley cooked at the start flavors the oil, while the fresh addition at the end provides a vibrant green color.
Corn Quality: If using canned corn, look for “super sweet” varieties packed in water rather than syrup to maintain a natural flavor profile.
Cream Cheese Integration: To avoid white flecks in your soup, whisk the cream cheese with a small amount of hot broth in a separate bowl to create a smooth slurry before stirring it into the main pot.
The Rest Period: Let the soup sit for five minutes off the heat before serving. This allows the starches to set and the flavors to meld into a cohesive profile.

Variations and Substitutions

Southwestern Flair: Substitute the parsley with fresh cilantro and add a small can of diced green chiles during the sauté step for a smoky, piquant variation.
Vegetarian Adjustment: Use a high-quality vegetable stock or mushroom dashi in place of chicken broth to maintain the savory “umami” depth without meat products.
Protein Boost: Stir in two cups of shredded rotisserie chicken or poached shrimp during the final simmering stage for a heartier main course.
Dairy-Free Alternative: Use a high-fat oat milk and a vegan butter substitute. Replace the cream cheese with a cashew-based cream for a similar thickness.

Serving Suggestions

The Classic Garnish: Top each bowl with a few cracks of black pepper and a swirl of extra virgin olive oil to catch the light.
The Crunch Factor: Serve with toasted brioche croutons or crumbled salty crackers to contrast the soft texture of the corn kernels.
The Garden Pairing: A crisp arugula salad with a lemon vinaigrette provides the necessary acidity to cut through the richness of the dairy base.

FAQs

How should I store leftover soup?

Place the cooled soup in an airtight container and refrigerate for up to three days. When reheating, do so over low heat on the stovetop, adding a tablespoon of milk to loosen the consistency as the starches will have thickened during refrigeration.

Can I use frozen corn instead of canned?

Absolutely. Use approximately three cups of frozen corn. Thaw it under cool running water and drain thoroughly to ensure excess ice crystals do not dilute the flavor of the soup base.

Why did my soup turn out thin?

This usually happens if the roux wasn’t cooked long enough or if the liquid was added too quickly. You can fix this by simmering the soup uncovered for an additional ten minutes to allow for evaporation, or by adding a small cornstarch slurry.

Is it possible to make this in a slow cooker?

While you can, the stovetop method is preferred to properly develop the flavor of the roux. If using a slow cooker, whisk the flour into the milk before adding it to the pot and cook on low for four hours, adding the cream cheese in the final thirty minutes.

Nutrition Information

Nutrient	Amount per Serving
Calories	307 kcal
Protein	12 g
Carbs	45 g
Fat	11 g
Fiber	4 g
Sugar	9 g
Sodium	1264 mg

Disclaimer

Nutrition information is an estimate and may vary based on preparation and ingredients used.