New this month
Get the Allrecipes magazine just $7.99

Creamy Corn Soup

"This soup is really easy to make, lower in fat than most cream soups, and delicious - especially if you are fighting off a cold! Try adding a chopped green chile pepper sauteed in the initial onion mixture or some small slices of chicken stirred in."
Added to shopping list. Go to shopping list.


30 m servings 310 cals
Original recipe yields 4 servings


  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 1275 mg
  • 51%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
  2. Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 86
  1. 109 Ratings

Most helpful positive review

This is delicious. I pureed half of the corn to make it creamier. I recommend melting the cream cheese a little first so that it melts into the soup easier.

Most helpful critical review

This recipe is very bland. Huge disappointment. :-(

Most helpful
Most positive
Least positive

This is delicious. I pureed half of the corn to make it creamier. I recommend melting the cream cheese a little first so that it melts into the soup easier.

Very good soup! I used a sweet onion, unsalted butter, 1% milk, and low-sodium broth. I added about a cup more broth than called for (and it made just enough for 3 adults and 2 kids as the mai...

Yummy soup! I made exactly as instructed, velvety smooth and filling. I can see adding some grilled chicken breast to it but it's good for me as is. I made this on a stormy night. :)

THE BEST!!! I LOVE creamy soups and this one is the pinnacle of a great cream soup. I was a little wary about trying a cream soup on my own, but WOW! It does not get any simpler than this. Don'...

Such great flavour for such a simple soup! I loved it. I added 1/4 pound of imitation crab to this soup for a bit of a twist and it was delicious.

such a nice soup! i threw in a celery stalk, and some left over chicken. i will make it again this winter

I really enjoyed this soup. Next time I will follow the advice of someone else and melt the cream cheese before adding it. It was difficult to get it fully incorporated. This soup has a lot...

I thought this tasted okay. I was looking for a corn soup or chowder to use some corn I had just cut off some cobs. I did use no sodium broth and fresh corn instead of canned. I am glad I did be...

This soup is delicious! Very simple and easy to make. I substituted some ingredients for lower fat versions and it was still creamy and amazing.