This old-fashioned creamed corn soup is a bowl of liquid savoury delicious sunshine. So easy to prepare and just a quick blend to cream all the tasty sweetcorn into a thick, creamy flavour-packed soup.
Creamed corn soup is the perfect way to use up inexpensive summer corn, or to utilise a bag of frozen sweet corn from the bottom of the freezer bringing it back to life with this recipe.
This creamy corn soup recipe is prepared with all vegan plant-based ingredients and is simple to adapt to a gluten-free diet.
Serve as an easy starter or for lunch or a light dinner.
Origin of creamed corn
Creamed corn is a dish that involves blending sweetcorn kernels with milk or cream.
Creamed corn is said to have origins in traditional Native American cooking and is a now part of Mid Western and Southern American cuisine.
Creamed style sweetcorn is also popular in many Asian countries including Thailand and China.
Recipes for creamed corn and corn soup were popular during the early 1900s in America especially during the 1930s Great Depression Era. Depression Era recipes featured creamy corn prepared as a chowder and even a soup which featured the empty corn cobs as the basis for a broth.
How To Prepare Creamed Corn Soup
This tasty easy soup can be prepared with either frozen, fresh or canned sweetcorn.
Melt the vegan margarine or heat a little veggie broth, and cook the onions and garlic for 5 minutes.
Pop in the sweetcorn and cook for 3 minutes.
Stir through the flour and cook for 1-2 minutes.
Pour in the hot veggie broth and sprinkle in a few pinches of salt.
Bring to a simmer and cook for 20 minutes.
Give the soup a good stir and remove from the heat.
Pour in the plant milk.
Using a stick blender puree the soup.
Season with a pinch or two of white pepper and add extra salt if necessary.
Garnish with whole sweetcorn kernels if liked, and some chopped chives.
Recipe Notes
What's the best way to store leftover corn soup?
Store within a covered container and place in the refrigerator for up to 3 days.
Can creamed corn soup be frozen?
Yes. Freeze for 3-4 months.
What's the best way to reheat corn soup?
Place the soup into a non-stick pot and gently bring to a simmer. Reheat for 2-3 minutes, but be careful not to boil rapidly as the milk may split. However, if the milk does split simply stir well and it will be fine.
If preferred add extra plant milk to the soup to thin it down or create more portions.
Is creamed corn soup fine for gluten-free diets?
Absolutely. Simply choose a gluten-free vegetable stock, use a gluten-free plain flour blend, and ensure that if including vegan margarine that it is free from gluten.
What can I serve with creamed corn soup?
- your favourite crusty bread, rolls/baps, crackers, oatcakes, etc
- Scottish oatcakes
- Irish wheaten bread [100% wholemeal soda bread]
- 3 ingredient quick dinner rolls
- British cheese scones
- Use the creamed corn soup as a gravy and spoon over mashed potatoes
- Creamed corn soup can be used in casseroles, stews, pot pies, and to flavour other soup recipes such as the basis for a chowder
For more tasty vegan soup recipes that feature sweetcorn have a look at this Fake-Away Chinese 'chicken' And Sweetcorn Soup, and this delicious Potato, Leek And Corn Chowder, and my kids favourite Mexican Noodle Soup [with Black Beans And Corn].
Old-Fashioned Creamed Corn Soup
Equipment
- Large non-stick sauce/soup pan
- immersion/stick blender or similar
Ingredients
- 500 grams sweetcorn either frozen, fresh or canned, a little extra corn can be added to the soup and removed before blending if a corn garnish is to be used [about 1 tablespoon per portion]
- 1.1 litres vegetable broth hot
- 2 tablespoon vegan margarine or vegan butter/vegetable oil or replace with ½ cup [125mililitres] veggie broth
- 2 tablespoon plain flour all-purpose, or replace with a gluten-free plain flour
- 1 medium onion diced
- 4 cloves garlic diced
- 375 millilitres plant milk such as oat or soya
- 1 pinch white pepper more if liked
Garnish, optional
- 4 tablespoon chives chopped, or your choice of fresh herbs
Instructions
- Melt the margarine or heat ½ cup [125ml] of veggie broth.Over a medium heat cook the onions and garlic for 5 minutes. Stir frequently. If the onions begin to brown or stick, add a few tablespoons of water and stir.
- Add the sweetcorn and cook for 3 minutes, stir frequently. Add extra tablespoons of water if required.
- Stir through the flour and cook for 1-2 minutes stirring.
- Pour in the hot broth, add a few pinches of salt, and bring to a simmer. Over a medium heat cook for 20 minutes.
- Remove from the heat and pour in the plant milk. Blend the soup until smooth, although the puree will be nice and thick with some texture remaining.
- Add salt to taste, and a pinch or two of white pepper. The white pepper really lifts the soup so is recommended if available. Otherwise black pepper is fine.
- Before serving, bring the soup back to the boil, but don't boil rapidly otherwise the milk may split.
- Serve garnished with chopped chives or your choice of fresh herbs. A mixture of fresh herbs is tasty if they are available.A tablespoon of sweetcorn for each serving is also a nice garnish.
Notes
- Nutritional information is for guidance only and is not a strict calculation as ingredients vary.
- Nutritional data includes the fresh chive garnish.
- Store leftover creamed corn soup within the refrigerator for up to 3 days.
- Or freeze for 3-4 months.
- Reheat by gently bringing back to the boil and simmer gently for 1-2 minutes. Be careful not to rapid boil as the milk may split.
- This recipe yields around 1.1 litres [quarts] of soup.
- Any variety of sweetcorn can be used for this recipe such as canned, fresh or frozen.
- For a gluten-free creamed corn soup use a gluten-free vegetable stock and a gluten-free plain flour blend.
Nutrition
Prepared this creamy corn soup?
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Thanks so much
Jacq x
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