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.
How to make sweet corn soup
- 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!
- 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!
- 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.
- 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.
- 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.
- 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.
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
Sweet Corn Soup
A simple summer chowder with sweet corn, potatoes, jalapeno, spices, lime and cilantro.
- 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
- 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
- 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.
- 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.
- Top chowder with Queso fresco.
Cooking Tip: Use sweet corn in season for the freshest tasting soup.
- 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