Corn Off the Cob Soup | Mostly Homemade Mom

Corn Off the Cob Soup

October 20, 2015
A simple and delicious soup that features fresh corn from the cob! This soup is a quick weeknight dinner year-round!

We have a serious addiction to soup in this family. I'm not even remotely kidding. Our two older boys are 6 and 4 and you should be here when I tell them we're having soup for dinner. It's like I said pizza with french fries and milkshakes or something! Ok, maybe not THAT enthusiastic, but definitely excited.

It doesn't even matter to them what kind of soup I'm planning on, I think they just automatically know it's going to be good and they're going to like whatever kind of soup it is. It's funny, one of the first days we had Reuben home with us I was really too tired to fix dinner. Paul was out of the house that night so it was just me and the three boys. I was clearly exhausted from the hospital stay and taking shifts with Paul at night with the baby that I decided canned chunky soup would be good enough for us that night for dinner. 

Some days you just need to open a can, pour it in a bowl, and microwave it - am I right?!

Well according to the boys, I was dead wrong.

The both of them turned their noses up at the canned soup - they were SO disappointed that it wasn't my usual homemade soup! Totally made me feel proud in one sense, but even more utterly exhausted in another sense because that meant I had to think up a different dinner for them that night!

This Corn Off the Cob Soup is absolutely perfect if you are a lucky duck and have tons of corn in your freezer to use up from this summer. Or if you're like me, you'll use fresh frozen corn and call it a day! The perfect soup for a chilly night!

Corn Off the Cob Soup

  • 1 teaspoon olive oil
  • 1/2 cup onion, diced small
  • 2 tablespoons minced garlic
  • 1/2 teaspoon cumin
  • 4 cups fresh or frozen corn
  • 2 potatoes, peeled and diced
  • 4 cups vegetable broth
  • 3/4 cup milk
  • 1 tablespoon dried parsley
  • salt & pepper
Cooking Directions
  1. Heat olive oil in a stock pot. Add onion and cook until tender.
  2. Add garlic and cumin and cook until fragrant.
  3. Add in corn, potatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer 20 minutes or until potatoes are tender.
  4. Add in milk and parsley and cook an additional 5 minutes until heated through. Add salt and pepper to taste.
*Recipe adapted from Gooseberry Patch Farmer's Market Favorites cookbook. (affiliate link)*

I made some jumbo refrigerated biscuits with this soup and it was the perfect bread to dip with - the boys loved doing that with their bowl of soup! This recipe is great with a cold glass of milk too, yum!

Here are some more of my favorite soup recipes:

Easy Weeknight Clam Chowder

Creamy Chicken & Wild Rice Soup

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