Creamy Corn Soup

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This is the easiest – most delicious creamy corn soup EVER! And you need it. It’s a simple recipe that comes together in no time. What I love about is that you’ll most likely always have these items on hand in your pantry/fridge, so get to it! You can definitely sub heavy cream for coconut milk or almond milk, or remove it completely to make this vegan. Yum!

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Creamy Corn Soup
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Creamy Corn Soup


  • 3 cans corn
  • 2 tablespoons butter
  • 1 white onion, chopped
  • 1 ⁄2 cup leaks, chopped
  • 3 carrots
  • 3 garlic, minced
  • 1 ⁄2 cup heavy cream
  • 2 bay leafs
  • 2 cup vegetable broth
  • 3 yukon gold potatoes
  • 1 ⁄2 teaspoon paprika
  • 1 teaspoon sugar, or to taste
  • salt and pepper to taste


  • In a pot, sweat out your onions, garlic and leaks for 3-4 minutes. Add your carrots, potatoes and corn. Stir well.
  • Add your seasonings: bay leaf, paprika, salt, pepper and then melt butter. Add vegetable broth and let all the vegetables get fork tender.
  • Transfer to a your KitchenAid k400 blender and blend well, add in your heavy cream and mix. Adjust with salt, pepper and sugar. Pour and serve!
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Using the new KitchenAid K400 Blender! (literally this is now my GO-TO blender)

Keep up with me on instagram @lindseyeatsla!

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  1. Hi! I’m planning to make this soup this week and I’m wondering approximately what size cans of corn you used?