Creamy Corn Soup.

A corn soup recipe for the fall season, offering a nourishing bowl of warmth with flexible ingredients.

We love a good recipe, but sometimes we need comfort food that still checks some boxes. As we head into the fall season, we want to provide healthy options. Yet, to feed the mind and spirit, comfort food can be just what’s needed during the changing seasons. The transition to cooler weather calls for warm, satisfying meals that make us feel good from the inside out.

This classic creamy corn soup is just that, a dish that both nourishes and comforts. While this recipe is a classic, it’s also easily adaptable. For a lighter version, you can swap the half-and-half for whole milk or use a base of olive oil instead of butter. To make it vegetarian, simply use vegetable broth. This soup offers a comforting bowl of warmth with the flexibility to fit your dietary preferences.

Servings: 6

Ingredients

What to buy at the store?

• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 4 cups low-sodium chicken or vegetable broth
• 1 lb frozen corn kernels (about 3 ½ cups)
• 1 cup half-and-half or whole milk
• Salt and freshly ground black pepper to taste
• For Garnish (Optional):
  • 4 slices bacon, cooked and crumbled
  • Freshly chopped chives or parsley

Instructions

Step One: Sauté Vegetables

Melt butter in a large pot over medium heat. Add the onion and celery, cooking until soft, about 6-8 minutes. Stir in the garlic and cook for one more minute.

Step Two: Make the Roux

Sprinkle the flour over the cooked vegetables. Stir constantly for one minute to form a thick paste.

Step Three: Add Liquid

Slowly pour in the broth while whisking continuously to ensure the soup is smooth. Bring the mixture to a simmer and cook for 5 minutes until it thickens, stirring occasionally.

Step Four: Cook the corn

Stir in the frozen corn, reduce the heat to low, and cover the pot. Simmer for 15 minutes.

Step Four: Finish the Soup

For a creamier texture, briefly use an immersion blender in the pot. Stir in the half-and-half and heat gently, being careful not to boil. Season with salt and pepper to taste.

Step Four: Serve

Ladle the soup into bowls and garnish with crumbled bacon and fresh chives, if desired.