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Corn Soup

This is a simple-to-make yet very flavoursome soup. It is sometimes made with soured cream and cream cheese. Poblano chillies may be added, but these are rather difficult to locate outside Mexico.

Image of Corn Soup

30ml/2 tbsp corn oil
1 onion, finely chopped
1 red pepper, seeded and chopped
450g/1lb sweetcorn kernels, thawed if frozen
750ml/1 pints/3 cups chicken/vegetable stock
250ml/8fl oz/ 1 cup single cream
Salt and freshly ground black pepper
red pepper, seeded and cut in small dice, to garnish


Serves: 4


Heat the oil in a frying pan and sauté the onion and red pepper for about 5 minutes, until soft. Add the sweetcorn and sauté for 2 minutes.

Carefully tip the contents of the pan into a food processor or blender. Process until smooth, scraping down the sides and adding a little of the stock, if necessary.

Put the mixture into a saucepan and stir in the stock. Season to taste with salt and pepper, bring to a simmer and cook for 5 minutes.

Gently stir in the cream. Serve the soup hot or chilled, sprinkled with the diced red pepper. If serving hot, reheat gently after adding the cream, but do not allow the soup to boil.

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