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.
Easy Creamy Corn Soup Recipe
It’s time to get your spoon on because the soup season is here!!
Temperatures are dropping, so it will be the perfect time of the year to enjoy a nice, warm bowl of soup. Of course, I don’t need cold weather as an excuse to make this incredibly easy and delicious Slow Cooker Creamy Corn Soup, because really, for me, it’s soup weather year-round.
Corn is one of my favorite ingredients to cook with. My family loves it. And it really doesn’t need a lot of other ingredients to make it taste great since its natural flavor is already fantastic.
This Slow Cooker Easy Corn Soup is ultra-creamy and teeming with flavor. It all happens in a slow cooker, making it totally convenient for busy days, but you can also make it in a pressure cooker or over the stovetop.
Just one bowl of these super delicious Corn Soup will fill your belly up nicely and keep you full for hours.
This Creamy Corn Soup is loaded with flavor…and comfort!
Easy Creamy Corn Soup Ingredients
You’ll need:
- Frozen whole kernel corn
- Potatoes
- Onion
- Chicken or vegetable broth
- Butter
- Brandy (see notes in the recipe card)
- Heavy cream
- Sugar (optional) (see notes in the recipe card)
- Salt and black pepper to taste
- Crisp-cooked bacon and sliced green onion to garnish (optional)
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
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How to Make Creamy Corn Soup
I can’t tell enough how much I love my Instant Pot! It works as a pressure cooker, slow cooker, and stovetop makes it super convenient.
- Cook corn, potatoes, onion, and broth until the potatoes are tender.
- Stir in butter, brandy (if using), and heavy cream.
- Transfer soup to a blender or food processor; cover and puree in batches until smooth.
- 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.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Storing
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 Instructions: 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.
Looking for more Instant Pot Recipes?
- Instant Pot Barbecue Ribs
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- More Instant Pot Recipes…
Easy Corn Soup
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.
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Nutrition
Originally posted in 2017, post content edited to add more helpful information, with no change to the recipe in January 2021.
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