This cheese soup with corn is a thick, hearty, and deeply comforting bowl of pure comfort food. It combines sweet corn kernels with a rich, velvety cheese broth, making it a perfect meal for a chilly day. The soup is easy to make with simple ingredients, and the combination of sharp cheddar and creamy corn creates a flavor that is both familiar and satisfying.
Ingredients
- 4 tablespoons (56 g) unsalted butter
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 2 celery stalks, finely chopped (about 1 cup / 120 g)
- 2 cloves garlic, minced
- 1/4 cup (30 g) all-purpose flour
- 4 cups (960 ml) chicken or vegetable broth, low-sodium
- 3 cups (450 g) fresh or frozen corn kernels (from about 4 ears if fresh)
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream
- 3 cups (340 g) shredded sharp cheddar cheese, plus more for garnish
- 1/2 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives or parsley, for garnish (optional)
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and celery and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 1 minute more, until fragrant.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
- Slowly pour in the broth, stirring constantly to prevent lumps. Bring to a simmer and cook for 5 minutes, until the soup begins to thicken slightly.
- Add the corn kernels and return to a simmer. Cook for 5 minutes, or until the corn is tender.
- Reduce the heat to low and stir in the milk and heavy cream. Warm through, but do not let it boil.
- Gradually add the shredded cheddar cheese, a handful at a time, stirring until each addition is completely melted before adding more. Stir in the smoked paprika, if using. Season with salt and pepper to taste.
- If you prefer a smoother texture, use an immersion blender to puree about half of the soup directly in the pot, or carefully transfer 2 cups (480 ml) of the soup to a blender and puree until smooth, then return to the pot. (Be careful blending hot liquids – let them cool slightly and vent the lid.)
- Ladle into bowls and garnish with extra shredded cheese and fresh chives or parsley, if desired. Serve hot.
Tips
- Cheese matters: Use a good-quality sharp cheddar that you shred yourself from a block. Pre-shredded cheeses are coated with anti-caking agents that can make the soup grainy. For a smoother melt, add the cheese over low heat and stir constantly.
- Make it vegetarian: Use vegetable broth instead of chicken broth. The rest of the ingredients are already vegetarian.
- Don’t boil after adding dairy: Once you add the milk, cream, and cheese, keep the soup at a gentle simmer at most. Boiling can cause the dairy to curdle and the cheese to separate.
- Thicken or thin: If the soup is too thick, add a splash of broth or milk. If it’s too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering soup.
Serving Suggestions
Serve this soup with a crusty bread or a grilled cheese sandwich for a classic pairing. It also goes well with a simple green salad or roasted vegetables. For a heartier meal, top with crumbled bacon or diced ham.
Variations
- Loaded Baked Potato Style: Add 2 cups (about 300 g) of diced, cooked potatoes along with the corn, and top with sour cream, bacon bits, and chives.
- Spicy Southwest: Add 1 diced jalapeño (seeded) with the onion, and stir in a can of drained black beans and a pinch of cayenne pepper.
- Broccoli Cheddar Corn: Add 2 cups (about 200 g) of chopped broccoli florets with the corn and cook until tender.
- Use different cheese: Swap the cheddar for Monterey Jack, pepper jack, or a smoked gouda for a different flavor profile.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently in a saucepan over low heat, stirring frequently. You may need to add a splash of milk or broth to thin it out, as the soup will thicken as it sits. You can also reheat individual portions in the microwave, but stir well after heating. This soup freezes well for up to 3 months, but note that the texture may change slightly upon thawing. Thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
Can I use frozen corn? Yes, frozen corn works perfectly. You can add it directly to the soup without thawing, just increase the cooking time by a couple of minutes.
Why is my soup grainy? Graininess usually comes from the cheese. Pre-shredded cheese contains anti-caking agents that don’t melt smoothly. Also, adding the cheese over high heat or boiling the soup can cause it to separate. Always add cheese off the heat or over very low heat, and stir gently.
Can I make this soup in a slow cooker? Yes, you can. Sauté the vegetables and garlic in a pan first, then transfer to the slow cooker with the broth and corn. Cook on low for 4-6 hours or high for 2-3 hours. About 30 minutes before serving, stir in the milk, cream, and cheese, and cook on low until the cheese is melted and the soup is hot.
Is this soup gluten-free? As written, it contains all-purpose flour. To make it gluten-free, replace the flour with an equal amount of cornstarch or a gluten-free all-purpose flour blend. Mix the cornstarch with a little cold water to make a slurry before adding it to the soup.
Can I use milk instead of heavy cream? You can, but the soup will be less rich and creamy. If using only milk, use whole milk for the best results, and be careful not to boil it.
How can I make it healthier? Use reduced-fat cheese, substitute half-and-half or evaporated milk for the heavy cream, and use low-sodium broth. You can also increase the amount of vegetables, like adding more celery or carrots.
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