This creamy fresh corn soup is a delicious way to enjoy summer corn. Simmering the corn cobs in the soup helps extract every last bit of sweet corn flavor, while milk keeps the soup creamy without making it too heavy. I like to finish it with sautéed corn, crispy bacon, and fresh chives.

This might be controversial, but I’m not really a fan of corn on the cob as a side dish. Well, I should say I love summer-fresh corn, but I’m one of those “cut-the-kernels-off-please” people because it’s just easier to eat that way.

But, to counter all of that negativity, I am a fan of this corn soup made with corn straight off the cob and a handful of other ingredients that combine to make the freshest, summery soup ever. Pretty to look at and easy to eat, not to mention delicious – this is how I like to do corn in the summer.

What Makes This Corn Soup Special

Simmering the corn cobs in the soup helps extract every last bit of sweet corn flavor.
Milk makes the soup creamy while keeping it lighter than heavy cream-based corn soups.
Fresh summer corn gives the soup its naturally sweet flavor.
Crispy bacon and fresh chives add smoky flavor, crunch, and freshness.
The sautéed corn garnish gives the soup extra texture and even more fresh corn flavor.

I first shared this corn soup back in 2014 after discovering a recipe from the brilliant Dorie Greenspan. Since then, I’ve simplified it a bit and now make it the way I’m sharing it today.

Ingredients

Corn on the cob – Fresh corn, with the silks and husks removed, is the key to this recipe. The freshness really shines through in the soup. That said, you can use frozen corn kernels if corn is out of season, but the soup won’t have as much flavor if you don’t have the cobs to simmer.
Unsalted butter
Chopped yellow onion
Roughly chopped garlic
Fresh thyme
Whole milk – I prefer whole milk, but 2% will work. Just keep in mind that the soup won’t be as rich. I don’t recommend using skim milk because you need some fat for flavor. For a really decadent experience, add a splash or two of heavy cream.
Water
Salt
Bacon
Sliced chives

How to Make It

Prep the corn. Slice the corn kernels off of the cobs using sharp knife. Set one cup of kernels aside to use for the garnish later.
Sauté the vegetables. Melt butter in a large pot. Cook the onions, garlic, and the rest of the corn kernels until softened.
Simmer the soup. Add the thyme, milk, and salt. Place the corn cobs in the soup and simmer the soup for 30 minutes.
Prepare the garnishes. While the soup simmers, cook the bacon in a pan until crispy. Take the bacon out and cook the reserved corn kernels in the bacon fat until crisp-tender. Set the corn aside and chop the crispy bacon.
Puree the soup. Remove the corn cobs from the soup and discard them. Blend the soup until smooth.
Add the garnishes. Ladle the soup into bowls and top each serving with the sauteed corn and crispy bacon.

More Recipes with Corn

Corn Salsa – made with summer fresh ingredients
Black Bean Corn Salad – a hearty side dish for potlucks and BBQs
Cilantro-Butter Shrimp Pasta – light and flavorful
Cowboy Guacamole – combination of classic guacamole and cowboy caviar

a bowl of fresh corn soup topped with bacon and corn.

Creamy Fresh Corn Soup

This creamy fresh corn soup gets extra flavor from simmering the corn cobs right in the soup. Made with milk instead of heavy cream and topped with crispy bacon and fresh chives, it’s the perfect summer soup.

5 from 2 ratings

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Author: April Anderson

Servings: cups (approximately)

Prep Time: 20

Cook Time: 30

Total Time: 50

Ingredients

4 large ears of corn husks and silks removed
2 tablespoons unsalted butter
1 yellow onion chopped
3 large garlic cloves roughly chopped
4 sprigs fresh thyme
3 cups whole milk
1 1/4 cup water
1/2 teaspoon salt plus more to taste
4 slices bacon
2 tablespoons sliced chives

Instructions

Slice the end off the end of each ear of corn so that they can stand on one end. Place one ear standing on end in a shallow bowl or baking dish. Slice the kernels off the corn cob by running a sharp knife down the length of the ear. Repeat with the other pieces of corn, and keep the corn cobs handy.
Remove 1 cup of the kernels and set it aside. You will cook them later and use them to garnish the soup.
In a large pot, melt the butter over medium heat. Add the onions and cook them for a few minutes or until they start to soften. Add the corn kernels (except for the 1 cup you reserved) and garlic, and cook them with the onions for a few minutes.
Add the thyme sprigs (you don’t need to pull the leaves off), milk, water, and salt. Stir and then place the corn cobs in the soup. Bring the soup to a boil and, once boiling, reduce the heat to maintain a low simmer. Simmer the soup for 30 minutes.
While the soup cooks, prep the garnishes. Cook the bacon in a skillet until it’s crispy. Leave the bacon fat in the pan and transfer the bacon to a plate lined with a paper towel. Once cooled, finely chop it.
In the same skillet, cook the reserved corn kernels in the bacon fat for about five minutes or until they are crisp-tender. Take the skillet off the heat and set it aside.
Once the soup has simmered, remove the cobs and the thyme sprigs and discard them. Puree the soup using an immersion blender or a regular blender. If you use a regular blender, be sure to cool the soup before blending it, and then you can rewarm it in the same pan.
Ladle the soup into bowls. Pile the cooked corn kernels in the center and sprinkle the chopped bacon and sliced chives over the top.

Video

Notes

Leftover soup will keep for two to three days in an airtight container in the refrigerator.

Recipe adapted from Bon Appetit

Nutrition Estimate

Course: Soup

Cuisine: American

Keyword: creamy corn soup, summer corn soup

More Summer Soup Recipes

Vegetable Tortellini Soup – light broth with fresh vegetables and pasta
Cauliflower Kholrabi Soup – creamy and comforting
White Bean Vegetable Soup – hearty beans, veggies, and a light broth
10 Minute Tomato Basil Soup – an easy classic

I hope you grab some summer fresh corn before it’s too late! You are going to want to try this corn soup, and if you wait, you might miss out. Summer won’t last forever, friend.

Happy soup-making!

This post has been updated from the archives. It was first published in July 2014.

3 Comments

Susan says:

August 23, 2020 at 5:50 pm

This was sooo good! Has a really great flavor

Mandy F says:

August 31, 2025 at 6:57 pm

I made this soup to use up some left over corn on the cob from a family barbeque. It was great!

1. April Anderson says:
  
  September 2, 2025 at 10:56 am
  
  So happy you loved it!