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+ servings
ready to eat gluten-free sweet corn soup

Sweet Corn Soup

Sweet corn paired with potatoes and crème fraîche, onions, and spices, all boiled up with chicken soup, and you have a wonderful dinner on a cold fall or winter evening.
5 from 125 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer, Soup
Cuisine American
Servings 5 servings
Calories 161 kcal



  • 300 g Frozen corn kernels Works with canned corn as well
  • 1 piece Onion
  • 150 g Potatoes
  • 20 g Butter
  • 500 ml Vegetable broth or chicken broth
  • 125 g Crème fraîche
  • 1 pinch Salt
  • ½ teaspoon Pepper
  • 250 ml Water


  • Peel, wash, and chop the potato and onion.
  • Heat the butter in a pot and sauté the onion in it until translucent.
  • Add the potatoes and infuse with the clear chicken broth.
  • Cover and simmer for 10 minutes.
  • Add the corn and simmer for another 10 minutes.
  • Next, add crème fraîche, salt, pepper, and the tap water, and liquidize the soup with the immersion blender.
  • Finally, to make the soup quite subtle, pass it with a tablespoon through a close-meshed sieve into a large bowl or cooking pot.
  • After straining, pour the soup back into the pot and bring to a boil again.

Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. I provided a conversion to US customary in the recipe, but please note that I haven't tested it using this method.

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Keyword Corn, Cornsoup, easy, gluten-free, Soup, soup recipe, sweet corn and potato soup, sweet corn soup, sweet corn soup recipe
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Nutrition values are estimates only, using online calculators. Please verify using your own data.
Serving: 1Serving | Calories: 161kcal | Carbohydrates: 19g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 539mg | Potassium: 360mg | Fiber: 2g | Sugar: 4g | Vitamin A: 286IU | Vitamin C: 16mg | Calcium: 48mg | Iron: 1mg