One Pot Corn Soup

One Pot Corn Soup is a warm, creamy, and comforting dish made with sweet corn, milk, butter, and a few simple vegetables. As its name suggests, this recipe is made entirely in one pot, which means fewer dishes to wash and an easier cooking process.

It’s perfect for lunch, dinner, or even a light snack. The sweetness of the corn blends beautifully with the creamy base, making it a dish that kids and adults both love. Whether you’re feeling chilly or just craving something cozy, this soup will warm you up from the inside out!

However, I suddenly remembered this little gem: One Pot Corn Soup which is creamy and cozy plus the best part is it only needs one pot so there’s no mess and no juggling pans like you’re in a circus.

At the same time, I made this with my youngest hovering over the stove since he kept asking, “Is it ready yet” every five minutes even though spoiler alert it definitely wasn’t but he “taste-tested” anyway.

What I love most is that you just toss everything in corn, a bit of onion, some broth, and whatever’s in the fridge that still looks alive then you let it do its thing and finally when it’s done Oh man, it’s like a hug in a bowl.

As a tip, try adding a little smoked paprika on top because it’s a total flavor bomb.

And one more thing this soup actually tastes even better the next day provided that there’s any left at all.

Kitchen Equipment Needed :

• 2 tablespoons butter or olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 cups corn kernels “fresh, frozen, or canned”
• 2 medium potatoes, peeled and diced “optional for thickness”
• 3 cups vegetable or chicken broth
• 1 cup milk or cream
• Salt and black pepper to taste
• ½ teaspoon paprika ‘optional for flavor”
• 1 teaspoon sugar “to balance the corn’s sweetness”
• 2 tablespoons chopped parsley or green onions “for garnish”

Tips for

Use frozen corn: it works just as well as fresh corn and saves time on husking and cutting.

Make it creamier: blend the soup completely and add an extra splash of milk or cream.

Add protein: stir in cooked shredded chicken, bacon bits, or tofu for a heartier version.

Spice it up: add a pinch of chili flakes, cayenne, or curry powder for a spicy twist.

Thicken naturally: the potatoes help thicken the soup naturally no need for cornstarch!

Add cheese: mix in a handful of shredded cheddar or parmesan at the end for extra flavor.

What to Eat with One Pot Corn Soup??

I love serving this corn soup with crusty bread, garlic toast, or warm dinner rolls. They’re perfect for dipping and soaking up every creamy spoonful.

A simple green salad or roasted vegetables adds freshness and color to the meal. Sometimes I top the soup with a sprinkle of cheese or crispy bacon for extra flavor.

Ingredients :

• 2 tablespoons butter or olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 cups corn kernels “fresh, frozen, or canned”
• 2 medium potatoes, peeled and diced “optional for thickness”
• 3 cups vegetable or chicken broth
• 1 cup milk or cream
• Salt and black pepper to taste
• ½ teaspoon paprika “optional for flavor”
• 1 teaspoon sugar “to balance the corn’s sweetness”
• 2 tablespoons chopped parsley or green onions “for garnish”

How to Make One Pot Corn Soup :

Step 1

First melt the butter : in a large pot, melt the butter over medium heat. Add the chopped onion and garlic. Cook until the onion becomes soft and translucent, about 3–4 minutes and add the corn and potatoes: stir in the corn and diced potatoes. Let them cook for about 2–3 minutes to absorb the butter and onion flavor.

Step 2

Second pour in the broth : add the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15–20 minutes, or until the potatoes are tender and blend the soup: using an immersion blender, carefully blend part or all of the soup to make it creamy. If you prefer a chunky texture, blend only half of it.

Step 3

Finally add milk or cream : pour in the milk “or cream” and stir well. Let the soup simmer for another 5 minutes on low heat. Add salt, pepper, paprika, and sugar to balance the flavor then serve and garnish: ladle the soup into bowls and top with chopped parsley, green onions, or even a sprinkle of cheese if you like. Serve hot and enjoy!

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