Creamy sweetcorn soup

    1 hour 10 min

    Sweetcorn, creamed style corn and single cream grace this recipe, to create a thick and hearty soup. Serve with fresh crusty bread. It's perfect for the cold winter months

    49 people made this

    Serves: 6 

    • 90g butter
    • 4 tablespoons diced onion
    • 65g celery, diced
    • 6 tablespoons plain flour
    • 825ml vegetable stock
    • 850g tinned creamed style corn
    • 425g sweetcorn
    • 2 tablespoons grated carrot
    • 250ml single cream
    • 175ml skimmed milk
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground black pepper
    • 1 pinch salt

    Prep:5min  ›  Cook:30min  ›  Extra time:35min  ›  Ready in:1hr10min 

    1. In a large saucepan over medium heat, melt butter. Cook onions and celery in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in stock and simmer 10 minutes.
    2. Stir in creamed style corn, sweetcorn, carrot, single cream, milk, nutmeg, pepper and salt. Simmer over low heat 10 minutes more.

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    Average global rating:

    Reviews in English (49)


    I made this soup for a dinner gathering of friends, and it was a HUGE hit. I had made this soup once before and it was a big hit then, too. It is very easy to make, and all my guests raved that it was the best corn chowder they have ever had. I felt like a pro! Would definitely recommend this recipe. A winner!  -  08 Jan 2002  (Review from Allrecipes US | Canada)


    i am surprised at the number of naysayers with this recipe, they must be crazy, because it is delicious. i, too, skip the nutmeg because it just seems weird and potentially icky, and i also add a whole lot more of the shredded carrot just because it makes it a little heartier. lucky me, i live just a block from boudin's (offering the most delicious bread san francisco is famous for) so i serve the tasty soup in sourdough bread bowls. everyone loves it. we fight over leftovers. sometimes it gets ugly.  -  03 Feb 2009  (Review from Allrecipes US | Canada)


    I was looking for a recipe to use fresh local corn so I used 5 ears of scraped corn. I also left out the nutmeg as many others suggested (nutmeg just seemed odd) and added a pinch of red pepper for an added kick. We like spicey foods. Also added 1 local grown medium sized yukon gold potato. Great taste.  -  02 Aug 2008  (Review from Allrecipes US | Canada)