Corn Soup

Corn Soup Recipe

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Susan Pagano


This recipe was one of my Grandmother's most requested soups. She was an amazing cook when it came to soups and baked goods. I am submitting her original recipe and can only hope that I haven't misread her instructions (she had the worst handwriting!). I use fresh corn shaved from the ear for this recipe but it does take much longer and my husband cannot tell the difference.

★★★★★ 1 vote
15 Min
20 Min
Stove Top


2 can(s)
creamed corn
2 Tbsp
1 Tbsp
2 c
whole milk
sliced sweet onions
1 Tbsp
fresh parsley
salt and pepper to taste
dill and parsley to garnish

How to Make Corn Soup


  • 1Rub corn through a sieve. Discard pulp and put corn mush aside.
  • 2Saute onions in butter until soft and yellow (I chop my onions finely rather than leave them sliced)
  • 3Add in flour and milk gradually stirring until mixture boils. Stir in the sieved corn and parsley.
  • 4Season to taste with salt and pepper.
  • 5Simmer for 20 minutes. Check often to be sure soup doesn't get too thick. If it does you can add more milk.
  • 6Ladle into bowls and garnish with paprika and chives.

Printable Recipe Card

About Corn Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: English
Dietary Needs: Vegetarian
Other Tag: Quick & Easy