Sweet Corn Soup

Sweet corn soup is a light and comforting recipe made with fresh corn kernels, leeks, carrots, and garlic simmered in flavorful chicken stock. This easy homemade soup highlights natural corn sweetness with a smooth, well-balanced texture and a fresh finish from lemon juice and herbs. Perfect for spring and summer, this healthy corn soup works well as a starter or light meal and can be adapted for vegetarian or vegan diets. Ideal for weeknight cooking, it’s a simple soup recipe using fresh, seasonal ingredients.

Ingredients

• 4 tablespoons butter or vegan butter
• 1 large or 2 medium leeks, white and light green parts only, thinly sliced (about 3 cups)
• 1 cup carrots, shredded or thinly sliced
• Seasoned salt and black pepper, to taste
• 4 cloves garlic, minced or pressed
• Pinch of red chili flakes (optional)
• 4 cups chicken stock
• 1 teaspoon Italian seasoning
• 3 cups fresh sweet corn kernels (from about 4 ears)
• 1–2 teaspoons fresh lemon juice

Garnish (optional)
Chopped chives, fresh basil, or sliced green onions

Directions

1. Melt the butter in a 4–5 quart Dutch oven over medium heat. Add the leeks, season lightly with seasoned salt and pepper, and sauté for about 5 minutes until softened.
2. Add the carrots and continue cooking for 10 minutes, stirring often, until the carrots are tender and the leeks are lightly caramelized.
3. Stir in the garlic and red chili flakes (if using) and cook for 1 minute, until fragrant.
4. Pour in a splash of the chicken stock and scrape the bottom of the pot to release any browned bits. Add the remaining stock and Italian seasoning. Increase the heat and bring to a boil.
5. Add the corn kernels, reduce the heat to medium, and simmer for 5–7 minutes, until the corn is crisp-tender.
6. Finish with lemon juice to brighten the soup without making it taste lemony. Adjust seasoning if needed.
7. Ladle into bowls and garnish with fresh herbs or green onions before serving.

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Tips

• Slice leeks thinly for even cooking and better texture.
• Do not overcook the corn to keep it sweet and slightly crisp.
• Taste before adding lemon juice; a small amount goes a long way.

Variations and Substitutions

• Use vegetable stock instead of chicken stock for a vegetarian version.
• Add potatoes for a heartier soup.
• Blend part of the soup for a creamier texture while keeping some corn whole.
• Add a splash of cream or coconut milk for richness.

FAQs

Can I use frozen corn?
Yes. Frozen sweet corn works well; add it directly without thawing.

How long does this soup keep?
Store in the refrigerator for up to 3 days in an airtight container.

Can I make it vegan?
Yes. Use vegan butter and vegetable stock.

Serving Suggestions

• Serve with crusty bread or garlic toast.
• Pair with a light salad for a simple lunch.
• Top with grated Parmesan or croutons for extra texture.

Why You’ll Love This Recipe

• Naturally sweet and comforting
• Simple ingredients with fresh flavor
• Quick to prepare for weeknight meals
• Easy to adapt for vegetarian or vegan diets