287 cream corn soup recipes

Summer squash and corn chowder with smoked trout, bacon, zucchini, and cream. A hearty seasonal soup built on bacon drippings and finished with flaked smoked fish.

Curried chicken chowder loaded with potatoes, carrots, corn, and peas in a flour-thickened broth. A hearty, warming one-pot soup that's on the table in 30 minutes. No cream needed.

Creamy roasted poblano corn soup pureed with potato and tofu for silky body without cream. Serve hot or chilled for a lighter Mexican-inspired soup with smoky pepper flavor.

Creamy scallop and corn soup blended smooth with fresh ginger, rice wine, and scallions. A silky Asian-inspired bisque finished with cream and butter.

A velvety cream soup loaded with turkey, potatoes, celery, and creamed corn, seasoned with paprika and ginger. Ladle it into big bowls with crusty rolls for a warming post-holiday meal.

Ground beef and elbow macaroni simmered in tomato soup with cream-style corn, topped with melted cheddar and baked until bubbly. A kid-friendly one-dish casserole ready in an hour.

Cream of green chile soup with potatoes, Monterey Jack cheese, and crispy corn tortilla strips. A rich, cumin-spiced bowl straight from New Mexico's kitchen.

Potato leek soup with sweet corn, carrots, celery, and a hit of hot paprika. A rustic German-style soup with a partially blended texture and only a splash of cream for finishing.

Jalapeno corn muffins with diced green chiles, sour cream, and a tender cornmeal crumb. A 33-minute Tex-Mex side that pairs perfectly with chili, soup, or barbecue.

Traditional Mexican squash blossom soup with zucchini, corn, epazote, and chilies in a tomato broth finished with cream. A beloved seasonal dish showcasing flores de calabaza.

Jodi's cheesy potatoes layer frozen hash browns with a creamy soup, sour cream, and cheese mixture, then top it with buttery corn flakes for crunch. The classic cheesy potato casserole, sometimes called funeral potatoes.

A chunky Mexican-style soup with cooked turkey, brown rice, and corn in a blended tomato-green chile broth seasoned with cumin and chili powder. Top with cilantro, sour cream, and crispy tortilla strips for the full experience.

Roasted acorn squash soup: foil-roasted squash pureed with sweated onion and garlic, finished with cream, cinnamon, and a whisper of mace for a velvety fall starter.

Carrot and acorn squash soup pureed silky smooth with thyme, dill and white pepper. Vegetarian, naturally sweet from roasted squash and grated carrots, thickened with a handful of rolled oats instead of cream.

Cajun corn chowder with Mexicorn, frozen corn, skim milk, and chicken broth seasoned with cayenne, paprika, and celery seed. A spiced creamy corn soup that improves with resting.