Print Recipe

Easy Cream Corn Soup

An easy, cream of corn soup made on your stovetop. This comforting soup pairs well with a crusty bread and side salad.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Soup
Cuisine: American
Servings: 5 servings
Calories: 159kcal
Author: Julie Clark


  • 2 cups boiling water
  • 2 cans sweet corn (15 ounces each)
  • 1/2 cup celery chopped
  • 1 tablespoon onion chopped
  • 1/2 cup fresh parsley chopped
  • 2 cups warm milk 2% milkfat or higher
  • 2 tablespoons butter melted
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt to taste
  • 1/4 teaspoon pepper to taste
  • Optional toppings: bacon and fresh parsley


  • Place the water in a saucepan over medium heat. Add the drained corn, celery, onion and parsley. Bring the water to a boil, then cover and simmer for 20 minutes.
  • Strain the vegetables and set them aside.
  • Return the corn stock to the saucepan over medium heat.
  • Add the warmed milk to the corn stock.
  • In a small bowl, combine the melted butter and flour to form a runny paste.
  • Whisk this into the corn stock until it is fully dissolved.
  • Add the salt and pepper, then heat to boiling.
  • Boil 2-3 minutes over medium heat.
  • Add the vegetables back to the broth and heat through.
  • Serve with chopped bacon and fresh parsley.


Serving: 261g | Calories: 159kcal | Carbohydrates: 19g | Protein: 6g | Fat: 7g