As a golden homage to Native American cuisine, this sweet and creamy soup is teeming with rich, earthy flavors.
Believe it or not, corn soup is your one-pot stop to an easy meal inspired by the wisdom of Indigenous cultures. Corn was a central ingredient in pre-Columbian cuisine, and it remains a key ingredient all over the Americas. With such ancient and expansive origins, this soup could easily become the next big hit at Thanksgiving. Think about it—a new way to celebrate that honors ancient culinary tradition.
Today, corn and potatoes are grown in bulk for a reason, and this dish brings out the best in both of these starchy vegetables. With a velvety smooth broth, sweet corn, tender potatoes, and perfectly portioned herbs, corn soup can be the star of the dining table for any occasion. It is perfect on its own or with a fresh slice of bread. Plus, it takes less than an hour to make, so it can be enjoyed as an easy weeknight meal or for a big feast. It’s especially great to bring to a potluck; just make sure you’ve got your ladle handy.
Is Corn Soup Healthy?
Despite its starchy creaminess, this soup is 100% vegan, gluten-free, and sugar-free, in keeping with some of the most common diets today. Corn and potatoes are high in fiber, antioxidants, vitamins, and minerals, and better yet, this soup is affordable to make.
My “Three Sisters” Super Soup
Now, I’m not saying you have to add anything to this dish, because it really is perfect on its own. But I also enjoy experimenting, and three of my favorite ingredients to play with are corn, beans, and squash. In various Native American cultures, these crops were known as “the Three Sisters” because they grow harmoniously together, creating the ideal growing conditions to support each other. To honor this, I’ll often (especially in the fall) roast squash and boil beans and corn to mix together in one big meal. For this soup, though, I recommend adding some black beans and butternut squash (peeled and diced, like the potato)—just make sure to add some extra broth to keep the right consistency. These tasty additions provide more texture, color, and flavor to the mix that I promise won’t disappoint!
INGREDIENTS
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 5 cups fresh or frozen corn kernels
- 1 medium potato, peeled and diced
- Salt to taste
- Black pepper to taste
- 3 tablespoons chopped fresh parsley
INSTRUCTIONS
Prepare
Sauté onions and garlic with herbs; add broth and potatoes.
Cook
Simmer with corn until potatoes are tender.
Serve
Blend for creaminess (optional), add parsley, and serve.
Devour!
FAQs & Tips
While this soup is made to be enjoyed fresh, you can store leftovers sealed in the fridge for up to 5 days. You can also freeze it at the beginning of winter to enjoy throughout the cold season. It should last for 3-4 months. Make sure to thaw in the fridge overnight before reheating on the stove at medium.
While they are similar, Mexican street corn soup usually also has peppers and spices that give it more of a kick. This corn soup is more mild and sweet, although you can spice it up to your liking.
I recommend using fresh corn (sliced right off the cob) for its high nutrient density, but frozen and canned corn have their benefits of ease and simplicity. Make sure when using canned corn that you drain and rinse it before incorporating it into the soup.
Serving Suggestions
Top your bowl with a pad of butter, plus some fresh chives and parsley. I also like to sprinkle a bit of cilantro on mine for an aromatic burst of flavor.
Serve with Garlic Toast and Air Fryer Green Beans to complete your spread. You can also eat it alongside a bowl of Black Beans and Rice, creating a 100% vegetarian meal!
Corn Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 2 cloves garlic minced
- 4 cups vegetable broth
- 5 cups fresh or frozen corn kernels
- 1 medium potato peeled and diced
- Salt to taste
- Black pepper to taste
- 3 tablespoons chopped fresh parsley
Instructions
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In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, and dried herbs, sautéing until onion is translucent, about 5 minutes.
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Pour in vegetable broth, add diced potato, and bring to a simmer.
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Add corn kernels to the pot. Season with salt and pepper. Simmer for 20 minutes, or until potatoes are tender.
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Remove from heat. Optional: Use an immersion blender to lightly purée the soup for a creamier texture. Stir in chopped parsley. Serve hot.
Nutrition
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