Today I’m sharing a comforting sweet corn soup that’s perfect for chilly autumn and winter evenings. Sweet corn combined with potatoes, crème fraîche, sautéed onions and simple spices, finished with clear chicken or vegetable broth, makes a silky, satisfying bowl that works equally well as an appetizer or a main course.
This soup strikes a pleasant balance: it’s neither too sweet nor too spicy, and it’s creamy without feeling heavy. The luscious texture comes from the combination of corn, potatoes and crème fraîche, which together create a smooth mouthfeel while keeping the flavor bright and fresh.
I like to keep portions of this soup in the freezer so I always have a ready-made, warming meal on hand. It’s even made an appearance on our holiday menu in the past—an easy, crowd-pleasing choice.
Now let’s get to the recipe. Have fun cooking and enjoy this hearty sweet corn soup.
🥘 Ingredients
- 300 g sweet corn kernels (fresh, frozen, or canned)
- 1 medium onion
- 150 g potatoes
- 20 g unsalted butter
- 500 ml clear broth (vegetable, store-bought chicken, or homemade chicken broth)
- 125 g crème fraîche or heavy cream
- 1 pinch kosher salt, to taste
- ½ teaspoon cayenne pepper (adjust to preference)
- 250 ml water
Note: I typically use homemade chicken broth because it adds depth and a subtle savory note. If you make your own, freeze it in 400–500 ml portions so you always have stock ready for soups and quick meals.
How to make a clear chicken broth
Basic ingredients for a clear chicken broth:
- Large soup pot (10 L or suitable size)
- 1 whole soup chicken or equivalent bones
- A bundle of aromatic vegetables (carrots, leek, celery, parsley)
- 1 teaspoon salt and 4–5 peppercorns
- ½ tablespoon lovage (optional)
- A small tomato, onion skin, and a clove of garlic
- A vegetable stock cube or a small amount of homemade chicken bouillon powder (optional)
Place the chicken and aromatics in the pot, cover with water and bring to a gentle boil. Simmer for 2–3 hours, then strain the broth into another container and cool. Divide into freezer-safe portions (about 400–500 ml) for easy use later.
🍽 Equipment
- Immersion blender (or countertop blender)
- Large cooking pot with lid
- Fine-mesh sieve
- Chef’s knife and chopping board
- Large mixing bowl
- Optional: food chopper for faster prep
- Wooden spoon or spatula
🔪 Instructions
Follow these simple steps to make the sweet corn soup:
- Peel, wash and dice the potatoes. Peel and finely chop the onion.
- Heat the butter in a large pot over medium heat. Add the chopped onion and sauté until translucent—this deepens the onion’s sweetness and mellows its sharpness.
- Add the diced potatoes to the pot and pour in the clear broth so the vegetables are mostly covered. Cover and simmer gently for 10 minutes until the potatoes begin to soften.
- Add the corn kernels, cover again, and simmer for another 10 minutes until the corn and potatoes are fully tender.
- Stir in the crème fraîche, a pinch of salt, cayenne pepper (or black pepper), and the 250 ml of water. Use an immersion blender to puree the soup until smooth. To prevent splattering, drape one or two paper towels loosely over the pot while blending.
- For the silkiest texture, push the blended soup through a fine-mesh sieve into a large bowl or back into the pot, using the back of a tablespoon to help press the liquid through and leave any fibrous bits behind.
- Return the strained soup to the pot and bring it briefly to a gentle boil to heat through. Adjust seasoning to taste and serve hot.
After straining and reheating, your smooth, creamy corn soup is ready to serve.
🥗 Side dishes
Garlic bread is a classic and delicious accompaniment. Use bread or baguette slices, crushed garlic, olive oil and a pinch of salt. Two quick methods:
On the stovetop: Press garlic into a little olive oil and warm gently in a pan. Toast the bread slices in the oil until golden, turning frequently. Lightly salt and serve.
In the oven: Preheat to 200 °C (392 °F). Mix pressed garlic with olive oil and a pinch of salt, brush on bread slices and toast for about five minutes until crisp and golden.
🥓 Garnishing
Popular garnishes for sweet corn soup:
- Crispy fried bacon or pancetta for a savory crunch (pan-fried or air-fried)
- Chopped green onions or chives for freshness
- Red pepper flakes for a little heat
- Homemade croutons made from browned bread cubes for extra texture
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Sweet Corn Soup
Equipment
- Blender or immersion blender
- Fine-mesh sieve
- Mixing bowl
- Optional electric chopper
Ingredients
- 300 g frozen corn kernels (canned also works)
- 1 onion
- 150 g potatoes
- 20 g butter
- 500 ml broth (vegetable or chicken)
- 125 g crème fraîche
- Pinch of salt
- ½ tsp cayenne or ground pepper
- 250 ml water
Instructions
- Peel, wash and chop the potato and onion.
- Heat butter in a pot and sauté the onion until translucent.
- Add the potatoes and pour in the clear chicken or vegetable broth.
- Cover and simmer for 10 minutes.
- Add the corn and simmer for another 10 minutes.
- Stir in crème fraîche, salt, pepper and water, then puree the soup with an immersion blender.
- Press the soup through a fine-mesh sieve for a silky finish, using a tablespoon to help.
- Return the strained soup to the pot, bring to a gentle boil and adjust seasoning.
Nutrition
Per serving: Calories 161 kcal | Carbohydrates 19 g | Protein 3 g | Fat 9 g | Sodium 539 mg | Fiber 2 g | Sugar 4 g
⛑️ Food Safety
- Cook to a minimum internal temperature of 165 °F (74 °C) when reheating poultry-based items.
- Use separate utensils for raw and cooked foods to avoid cross-contamination.
- Wash hands thoroughly after handling raw meat.
- Do not leave food at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a suitable smoke point to avoid creating harmful compounds.
- Ensure good ventilation when using a gas stove.
Follow local food safety guidelines for best practices when preparing, storing, and reheating food.