Corn off the Cob Soup

Corn off the cob soup with fresh corn, potatoes, broth, and seasonings.
Course Dinner
Cuisine American
Keyword corn soup recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 197kcal
Author Kelly Miller


  • 1 tbsp olive oil
  • 1/2 cup onion diced small
  • 2 tbsp minced garlic
  • 1/2 tsp cumin
  • 4 cups corn fresh or frozen
  • 2 potatoes peeled and diced
  • 4 cups vegetable broth
  • 3/4 cup milk
  • 1 tbsp dried parsley
  • salt and pepper


  • Heat olive oil in a stock pot. Add onion and cook until tender.
  • Add garlic and cumin and cook until fragrant.
  • Add in corn, potatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer 20 minutes or until potatoes are tender.
  • Add in milk and parsley and cook an additional 5 minutes until heated through. Add salt and pepper to taste.


Calories: 197kcal | Carbohydrates: 36g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 650mg | Potassium: 594mg | Fiber: 4g | Sugar: 8g | Vitamin A: 655IU | Vitamin C: 15.9mg | Calcium: 70mg | Iron: 3mg