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Home » Recipes » Soups

Modified: Sep 23, 2022 | Categories: Recipes

Sweet Corn Soup

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In my humble opinion, soup is good year-round, especially when it's sweet corn soup.

You know how much I love soup and even when it's the middle of summer and super mega hot, I still love it.

The sweet corn gives it that summer vibe, then it's topped with diced avocado, fresh cilantro and crumbled Cotija cheese. It's delicious.

Overhead shot of mexican street corn chowder in 3 white bowls on a white marble background.
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How to make sweet corn soup

Featured Ingredients

  • Sweet corn. Using fresh sweet corn will taste best, but you can also use frozen!
  • Potatoes. To make this a richer chowder, I love adding potatoes. Yukon golds are my favorite.
  • Onion and garlic. For flavor, duh!
  • Spices. Also for flavor, and to give it a little Mexican street corn flair.
  • Stock. I always use stock or broth vs water; it adds a rich depth of flavor.
  • Lime. Fresh lime juice and zest, yum!
  • Yogurt. Plain Greek yogurt or sour cream give richness.
  • Cilantro. Only if you're a fan.
  • Queso fresco. As a topping, it's so delicious!

Equipment Needed

  • A cutting board and chef's knife.
  • A Dutch oven.
  • A wooden spoon.
  • Measuring cups and spoons, unless you want to wing it.
  • A ladle, bowls and spoons for serving.

Don't forget to pick up a copy of my Simple Soups eCookbook, too!

Simple Soups Cookbook Cover

Step-by-Step Instructions

  1. Heat oil in a Dutch oven or stock pot to medium heat.
  2. Add onion and sauté 2-3 minutes, then add jalapeno and sauté 2-3 more minutes, until soft.
  3. Stir in the corn and potatoes, then stir in garlic, chili powder, cumin, salt and black pepper.
  4. Add vegetable stock and bring to a simmer for 10-15 minutes or until potatoes are tender.
  5. Run an immersion blender in the pot of soup for a few seconds, just long enough to thicken the soup.
  6. Stir in lime zest and juice, Greek yogurt or sour cream and cilantro.
  7. Taste and adjust seasoning, if necessary.
  8. Top chowder with Queso fresco.

Recipe Substitutions and Alternatives

  • Sweet corn: Try with frozen if fresh sweet corn is out of season.
  • Potatoes: Any variety works, but you don't need to peel Yukon or reds (I always peel russets).
  • Yogurt: You can use sour cream if you prefer.
  • Stock: Use vegetable or chicken.

Nutrition Considerations

  • To make it gluten free: This recipe is naturally gluten free. Be sure all packaged ingredients are gluten free.
  • To make it dairy free: Use dairy free plain yogurt and skip the queso fresco.
  • To make it vegan: Use plant-based plain yogurt and skip the queso fresco.
  • To make it nut free: This recipe is nut free! Be sure all packaged ingredients are nut free.
A birds eye view of sweet corn soup.
PIN THIS RECIPE FOR LATER!

Other super sweet corn recipes you'll need:

  • Sweet Corn & Zucchini Gnocchi Skillet
  • Sweet Corn & Bacon Fritters
  • Mexican Street Corn Pie
  • Summer Succotash with Grilled Corn
  • (Cowboy) Texas Caviar
Print

Sweet Corn Soup

Print Recipe

A simple summer chowder with sweet corn, potatoes, jalapeno, spices, lime and cilantro.

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 15-20 mins
  • Total Time: 25-35 mins
  • Yield: Serves 6
  • Category: Soup
  • Method: Stove-Top
  • Cuisine: Mexican

Ingredients

Scale
  • 2 tablespoons oil
  • ½ medium yellow onion, peeled and diced
  • 1 medium jalapeno, seeded and minced
  • 3 cups fresh sweet corn kernels (from about 6 ears sweet corn)
  • 2 cups diced Yukon gold potatoes (from about 2 medium potatoes)
  • 4 cloves garlic, peeled and minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons coarse salt
  • ½ teaspoon ground black pepper
  • 4 cups unsalted vegetable stock
  • Zest and juice of 1 medium lime
  • ¼ cup plain Greek yogurt or sour cream
  • ¼ cup fresh cilantro, chopped
  • ¼ cup crumbled Queso fresco

Instructions

  1. Heat oil in a Dutch oven or stock pot to medium heat. Add onion and sauté 2-3 minutes, then add jalapeno and sauté 2-3 more minutes, until soft. Stir in the corn and potatoes, then stir in garlic, chili powder, cumin, salt and black pepper. Add vegetable stock and bring to a simmer for 10-15 minutes or until potatoes are tender.
  2. Run an immersion blender in the pot of soup for a few seconds, just long enough to thicken the soup. Stir in lime zest and juice, Greek yogurt or sour cream and cilantro. Taste and adjust seasoning, if necessary.
  3. Top chowder with Queso fresco.

Notes

Cooking Tip: Use sweet corn in season for the freshest tasting soup.

Nutrition

  • Serving Size: ⅙ of recipe
  • Calories: 129
  • Sugar: 4g
  • Sodium: 310mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 1mg

Keywords: best, vegetarian, healthy, fresh corn

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Reader Interactions

Comments

  1. Sarah says

    July 10, 2017 at 9:15 pm

    This looks delicious! I am a fan of soup at all times of the year!

    Reply
    • Julie Andrews says

      July 11, 2017 at 7:52 pm

      Yes! It's such a great way to use up all of the summer produce 🙂

      Reply
  2. Serena says

    July 11, 2017 at 10:12 am

    What a great idea. I love Mexican street corn - bet it's amazing in a soup!

    Reply
    • Julie Andrews says

      July 11, 2017 at 7:51 pm

      I love street corn in any form! Salad, soup, pie, it's all delicious!

      Reply
  3. Deanna Segrave-Daly says

    July 11, 2017 at 10:49 am

    I'm with you - I don't always make it but I like soup in the summer too and this would be the next one on my list to make!

    Reply
    • Julie Andrews says

      July 11, 2017 at 7:51 pm

      Hi Deanna! Yes! Sweet corn soup is so delish in the summer months 🙂

      Reply
  4. Mona says

    July 11, 2017 at 10:58 am

    This soup look delicious and so easy. Usually I only like soup in winter but this one is good for summer too!

    Reply
    • Julie Andrews says

      July 11, 2017 at 7:50 pm

      Thank you, Mona! I agree... with the sweet corn, you just have to have it in the summer 🙂

      Reply
  5. Lexi says

    July 14, 2017 at 9:16 am

    Wow, this looks incredible! I'll have to try it sometime.

    Reply
    • Julie Andrews says

      July 15, 2017 at 9:36 pm

      Thanks, Lexi! Yum 🙂

      Reply
  6. Chloe says

    July 14, 2017 at 10:44 am

    My boyfriend and I LOVE eating elote! I think he'd really want to try this out, lol! I definitely need to try this out ASAP! 🙂 Thanks so much for sharing this recipe!

    xo, Chloe // http://funinthecloset.com/striped-summer-jumpsuit/

    Reply
    • Julie Andrews says

      July 15, 2017 at 9:36 pm

      You're welcome, Chloe! Enjoy! 🙂

      Reply
  7. Pam Avoledo says

    July 14, 2017 at 7:08 pm

    Yummy! I love trying all types of soups. I need to add this one to the list.

    Reply
    • Julie Andrews says

      July 15, 2017 at 9:36 pm

      Let me know how it goes, Pam! Enjoy!

      Reply
  8. Shanika says

    July 15, 2017 at 7:39 pm

    Yummy! This recipe looks super delicious. I've never had corn chowder, or any type of chowder, actually. I definitely want to specialize in more recipes like these. Will be giving this a try! Great post!

    Reply
    • Julie Andrews says

      July 15, 2017 at 9:33 pm

      Thanks, Shanika! I hope you give it a try! 🙂

      Reply
  9. Farrah says

    July 15, 2017 at 8:11 pm

    Hooray for corn chowder! That's probably my favorite soup ever, so I'm definitely excited to try making this soon! *-*

    Reply
    • Julie Andrews says

      July 15, 2017 at 9:33 pm

      I very much agree, Farrah! I think you'll like it 🙂

      Reply
  10. Bethany says

    July 22, 2017 at 11:33 am

    I love chowder and usually I feel like it would be a winter thing, but this definitely has a summer flair.

    Reply
    • Julie Andrews says

      July 22, 2017 at 2:18 pm

      Agreed! It's so delish with a summer twist 🙂

      Reply

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hi, i’m julie!

chef, registered dietitian & mom
passionate about simple, healthy cooking

*formerly the gourmet RD*

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