Creamy Corn Soup – perfect for any time of the year

Creamy Corn Soup is perfect for any time of the year. This soup is delicious and full of flavor as well as free from the TOP 8 most common allergens.

I am a huge soup lover and this Creamy Corn Soup does not disappoint! In fact if you love soup as much as I do you need to check out our other soup recipes!

If you love soup, you need to check out our Southwest Corn and Black Bean Soup, our Sweet Vegetarian Chili and our Creamy Mushroom and Rice Soup!

For this Creamy Corn Soup I originally used Enjoy Life Food’s Gluten Free All Purpose Flour. It is more than just gluten-free.

ELF no longer carries this flour, so I could recommend any gluten-free all purpose flour!

For this soup recipe, I also used fresh corn. You are welcome to use frozen. Corn is in season here right now, so I took advantage!

Can’t blame me, right?

This creamy soup is actually a family favorite. In fact, you might have seen me post about it in my social media last week while on vacation. It is SO easy to make that you can make it on vacation!

If you don’t want to cook while on vacation and you are traveling by car, you can make it ahead and take it with you!

Whether you are sitting at home at your dinner table or eating at a vacation rental home, this creamy corn soup will warm your soul. I promise!

It is a wonder I can even make it through blogging all these recipes without being hungry all the time! Oh, wait. I am hungry now! Ha!

If you are a soup lover, you need to try this Broccoli Cheese Soup by Wholesome Yum!

Since we are both hungry, I think it is time we get on with the recipe!

Don’t you?

5 from 1 vote

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Creamy Corn Soup - perfect for any time of the year

Servings: 8

Author: Cindy Gordon (Vegetarian Mamma)

Ingredients

• 1 T oil
• 1 1/2 c onion diced
• 1 bell pepper deseeded and diced
• 3 celery ribs diced
• 1/2 diced carrot
• 3 c diced white potato peeled
• 3 T gluten-free all purpose flour
• 1 t smoked paprika
• 3 c corn
• 3 c vegetable broth
• 2 c non-dairy milk
• 3 green onions diced
• 1/2 c fresh parsley

Instructions

1. In a large pot over medium heat, warm the oil. Saute the onions, bell pepper, celery and carrots until soft.
2. Add in diced potato. Then add in flour and paprika, stir to coat.
3. Next add in corn, broth and milk. Bring to a boil and simmer for 20 minutes or until potatoes are soft.
4. Transfer 3 cups of mixture to a blender to puree and make smooth. Return back to pot.
5. Stir in green onions.
6. Divide soup into bowls and top with parsley.
7. ENJOY!

Did you make this recipe?

Be sure to snap a picture and post it to Instagram with the hashtag #VegetarianMamma! I love seeing our recipes being recreated!

See how easy that is? I am telling you that this recipe is a winner in my book and I hope it will be in yours!

Now go and grab yourself a bowl and let’s DIG in!

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