Best 10 Creamless Creamy Corn Soup Recipes

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If you're looking for a comforting and creamy corn soup without the heavy cream, you're in the right place. This article will provide you with the best creamless creamy corn soup recipe that's not only delicious but also healthier than traditional recipes. With a few simple ingredients and some cooking tips, you can easily make a creamy and flavorful soup that is perfect for a hearty meal.

Here are our top 10 tried and tested recipes!

CREAMY CORN SOUP



Creamy Corn Soup image

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.

Provided by Abby

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 12

½ onion, chopped
1 clove garlic, minced
¼ cup chopped fresh parsley
1 tablespoon margarine
3 tablespoons all-purpose flour
2 ½ cups milk
1 cup chicken broth
2 (12 ounce) cans whole kernel corn
2 ½ tablespoons cream cheese
1 teaspoon garlic salt
1 teaspoon ground black pepper
ground cayenne pepper to taste

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 310.5 calories, Carbohydrate 46.4 g, Cholesterol 22.2 mg, Fat 10.9 g, Fiber 3.9 g, Protein 12.5 g, SaturatedFat 4.8 g, Sodium 1275.1 mg, Sugar 13.2 g

CANTONESE CREAMED CORN SOUP



Cantonese Creamed Corn Soup image

Traditionally, this warming Cantonese soup is prepared in the same way as velvet chicken. This recipe for cream corn soup is simple and easy to make.

Provided by Rhonda Parkinson

Categories     Dinner     Lunch     Soup

Time 30m

Yield 6

Number Of Ingredients 14

For Thickening:
1 tablespoon cornstarch
2 tablespoons water
For the Soup:
5 cups homemade chicken stock (or store-bought chicken broth)
1 1/4 cups canned creamed corn
1/4 teaspoon salt (to taste)
1/4 teaspoon white pepper (or black, or to taste)
1/2 teaspoon granulated sugar
2 teaspoons rice wine (or dry sherry)
3/4 cup crab meat (cooked, or cooked diced ham)
2 egg whites (lightly beaten)
1/2 teaspoon sesame oil (or to taste)
Optional: 2 green onions (or spring onions, finely chopped)

Steps:

  • Gather the ingredients.
  • Mix the cornstarch with water, stir well, and reserve.
  • In a saucepan over medium heat, bring the stock to a boil . Stir in the creamed corn and bring back to a boil, or about 3 minutes.
  • Add in the salt, white pepper , sugar, rice wine or sherry , and crabmeat. Cook for about 2 minutes to bring the mixture back to a boil again.
  • Give the cornstarch and water mixture a quick stir and then pour into the boiling soup, stirring to thicken. When the soup has thickened, after about 5 minutes, remove the saucepan from the heat.
  • Pour the egg whites into the soup in a steady stream and quickly stir in a clockwise direction until the egg whites form thin shreds.
  • Taste for seasoning, adding more salt or white pepper if needed. Add the sesame oil and the green onions for garnish, if using.

Nutrition Facts : Calories 146 kcal, Carbohydrate 19 g, Cholesterol 26 mg, Fiber 1 g, Protein 11 g, SaturatedFat 1 g, Sodium 615 mg, Sugar 5 g, Fat 3 g, ServingSize 6 servings, UnsaturatedFat 0 g

CREAMY CORN SOUP



Creamy Corn Soup image

Capture the sweetness of fresh corn in this four-ingredient soup. Freeze portions for up to six months, and then heat them straight from the freezer.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 25m

Number Of Ingredients 6

16 ears yellow corn
4 tablespoons butter, (cut into small pieces)
1 tablespoon coarse salt
Tortilla chips, (optional)
Lime wedges, (optional)
Scallions, sliced, (optional)

Steps:

  • Remove husks and silks from corn. Holding ears in a large bowl, slice off kernels (to yield about 10 cups). When slicing corn from cobs, work in a deep bowl to catch the kernels and any juices. In two batches, puree kernels and accumulated juices with a total of 2 cups water until chunky.
  • In a large saucepan over medium-high heat, cook pureed corn, butter, 4 cups water, and salt until butter is melted and soup is heated through, 5 minutes.
  • Serve hot, garnished with tortilla chips, lime wedges, and sliced scallions, as desired.

Nutrition Facts : Calories 216 g, Fat 8 g, Protein 6 g

CREAMLESS CREAM CORN



Creamless Cream Corn image

Provided by Tom Colicchio

Categories     Vegetable     Corn     Summer

Yield Serves 6

Number Of Ingredients 5

10 ears of white corn
5 tablespoons unsalted butter
1 small yellow onion, peeled and diced
Kosher salt and freshly ground black pepper
2 teaspoons roughly chopped fresh tarragon

Steps:

  • Shuck half the corn and remove the kernels from the husks. Place the corn in a blender and discard the cobs and husks. Purée the corn with 1/3 cup water. Press the purée through a fine sieve and reserve.
  • Shuck the remaining corn, cut the kernels from the cobs, and reserve. Melt 2 tablespoons of the butter in a large, high-sided skillet over medium heat. Add the onion, salt, and pepper and cook until the onion begins to soften, about 10 minutes. Add the reserved corn, salt, and 1/2 cup of water. Cook, stirring occasionally, until the corn is almost tender, about 7 minutes.
  • Meanwhile, transfer the strained corn purée into a double boiler set over barely simmering water. Cook gently, stirring frequently, until the liquid thickens to the consistency of heavy cream, about 3 minutes. Season the purée with salt and pepper. Remove the corn and onion mixture from the heat and stir in the corn cream. Add the tarragon and adjust the seasoning if necessary with salt and pepper.

CREAMLESS CREAMY CORN SOUP



Creamless Creamy Corn Soup image

The trick to this silky-smooth, cream-free soup is toasting the flour for the roux and scraping corn milk (aka liquid gold) from the cob. A dash of cayenne lends heat to this cold soup.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Vegetables

Time 55m

Yield About 2 quarts

Number Of Ingredients 8

4 tablespoons unsalted butter
1 medium sweet onion, such as Vidalia, halved and sliced (1 1/2 cups)
Kosher salt
2 tablespoons unbleached all-purpose flour
1/4 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
3 cups fresh corn kernels, plus milk scraped from cobs (from 3 to 4 ears)
2 cups low-sodium chicken or vegetable broth

Steps:

  • In a large saucepan, melt butter over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until softened, 5 to 7 minutes. Add flour, cayenne, and turmeric; cook 1 minute more. Add corn kernels and milk, broth, and 2 cups water. Bring to a boil, then reduce heat to medium-low and simmer until corn is tender, 8 to 10 minutes. Remove from heat; let cool slightly. Transfer mixture to a blender, working in batches if necessary, and purée until very smooth, 2 to 3 minutes. (Strain through a fine-mesh sieve, if desired, for the silkiest texture.) Refrigerate until cold, at least 4 hours or, in an airtight container, up to 3 days. Season with salt; serve.

CREAMY CORN SOUP WITH BASIL



Creamy Corn Soup With Basil image

This soup is divine when made with freshly picked sweet summer corn. There is no cream or dairy: The creaminess comes from thoroughly whizzing the corn. For the creamiest texture, pass the puréed soup through a fine-mesh sieve.

Provided by David Tanis

Categories     soups and stews, appetizer, main course

Time 45m

Yield 6 servings

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil, plus more for serving
2 large white or yellow onions, chopped (about 4 cups)
Kosher salt (Diamond Crystal) and black pepper
6 large garlic cloves, peeled and left whole
4 cups corn kernels (from about 8 ears)
2 cups sliced squash blossoms (from about 18 blossoms, optional)
Handful of fresh basil leaves, for serving

Steps:

  • Put 3 tablespoons olive oil in a heavy-bottomed pot or Dutch oven set over medium-high heat. When the oil starts to look wavy, add the onions and season well with salt and pepper.
  • Let onions cook, stirring, until they begin to soften, about 4 to 5 minutes, then turn heat to medium and continue cooking until onions are quite soft, about 15 minutes more.
  • Add the garlic and corn kernels, and stir to combine. Add 6 cups water and bring the mixture to a boil. Reduce heat to a gentle simmer. Taste the resulting broth and adjust salt to taste. (It should be well seasoned.) Cook for about another 10 to 15 minutes, until the kernels are tender. Stir in squash blossoms, if using, and turn off heat.
  • Working in batches, purée the soup in a blender. Pass the puréed soup through a fine-mesh strainer and into a large bowl, pushing down to press all the liquid out. Discard the fibrous debris left behind.
  • Check consistency and seasoning, and adjust as needed. (Add a bit more water if the soup seems too thick.) The soup can be made up to a few hours ahead up to this point, and tastes best the day it's made. Reheat, if needed, before serving.
  • To serve, ladle into individual bowls. Drizzle about a teaspoon of olive oil over each serving. Quickly chop the basil, and sprinkle over to finish.

CREAM OF CORN SOUP



Cream of Corn Soup image

Perfect for cold winter nights, this classic staple is a crowd-pleaser.

Provided by chefdavidgeisser

Categories     Corn Chowder

Time 35m

Yield 4

Number Of Ingredients 8

3 tablespoons olive oil
2 cups canned whole kernel corn, drained
3 medium shallots, minced
3 ¼ cups vegetable broth
¾ cup heavy cream
1 pinch cayenne pepper, or to taste
sea salt to taste
⅛ teaspoon chili oil, or to taste

Steps:

  • Heat olive oil in a pot over medium-high heat. Saute corn and shallots in the hot oil until soft, about 5 minutes. Add vegetable broth and cream, reduce heat to low, and cook for 20 minutes.
  • Remove 6 tablespoons of corn from the soup and set aside.
  • Puree the soup in an electric blender or by using an immersion blender; pass through a sieve back into the pot.
  • Season soup with cayenne pepper and sea salt. Add the reserved corn kernels back to the soup and bring to a boil again briefly.
  • Divide the soup among four bowls and drizzle with chili oil.

Nutrition Facts : Calories 362.4 calories, Carbohydrate 27.1 g, Cholesterol 61.1 mg, Fat 28 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 11.8 g, Sodium 639.8 mg, Sugar 6.2 g

CREAMLESS CREAMED CORN



Creamless Creamed Corn image

Provided by Jason Epstein

Categories     quick, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

8 ears of fresh, ripe, sweet corn
1 tablespoon extra-virgin olive oil or 1 tablespoon butter
1 jalapeño pepper, seeded and chopped fine
1/2 sweet onion, chopped fine
1/2 red bell pepper, finely diced
1 small bunch cilantro, chopped medium fine
Coarse sea salt and freshly ground pepper to taste

Steps:

  • With a device called the Lee's Corn Cutter, remove the guard, place each ear of corn horizontally over a bowl and scrape the kernels. Set aside.
  • Place the oil or melt the butter in a small sauté pan and sweat the jalapeño, onion and bell pepper. Add the corn and its milk. When about half the milk has boiled away, add the cilantro, salt and pepper and set aside until ready to serve.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 4 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 10 grams, TransFat 0 grams

CREAMLESS CREAM OF CELERY SOUP



Creamless Cream of Celery Soup image

Tofu, voila! Just a little (huge!) batch soup I put together when I was in excess of celery. An addition of potato might make this even smoother. Hold the parmesan for vegetarian.

Provided by yogiclarebear

Categories     Vegetable

Time 45m

Yield 10 serving(s)

Number Of Ingredients 11

1 (12 1/3 ounce) package lite silken firm tofu
2 medium onions, chopped (10 ounces)
6 garlic cloves, minced
1 lb celery, leaves and ribs, chopped (about 8 cups)
8 -10 cups fat-free vegetable broth (thickness to your liking)
2 tablespoons lemon juice
1/2 teaspoon white pepper
1/2 teaspoon hot sauce
2 bay leaves
1 teaspoon salt (optional)
parmesan cheese, for serving

Steps:

  • Treat a large non-stick stockpot with cooking spray. Heat the garlic and onions over medium heat for 5-7 minutes, until onions begin to soften.
  • Add celery, broth (reserving 1/4 cup), and bay leaves. Bring to a boil, reduce heat, cover and simmer 20 minutes.
  • Meanwhile, puree the tofu in a food processor along with reserved broth. Ensure that the tofu is totally smooth!
  • Once the celery is softened, remove the bay leaves from the soup, and use an immersion blender (or perform batches to the food processor) to puree the celery and onions.
  • With the soup on the stovetop over medium low heat, add the smooth tofu, white pepper, hot sauce, and lemon juice. Heat gently before serving.
  • Top with parmesan cheese and additional hot sauce as you like!

Nutrition Facts : Calories 32.4, Fat 0.4, SaturatedFat 0.1, Sodium 73.2, Carbohydrate 4.9, Fiber 1.1, Sugar 2, Protein 2.9

CREAMLESS CREAM OF BROCCOLI SOUP



Creamless Cream of Broccoli Soup image

This soup gives you the creamy texture without the fat. Just add Carnation Fat-free Evaporated Milk. Another easy-to-make recipe from Carnation.

Provided by Chef mariajane

Categories     Vegetable

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 tablespoon canola oil
6 cups broccoli, stems and florets cut into 1-inch pieces
1 potato, peeled and cut into 1-inch pieces
1 onion, chopped
1 carrot, peeled and cut into 1-inch pieces
1 garlic clove, chopped
4 cups vegetable stock or 4 cups water
1 (370 ml) can carnation fat-free evaporated milk
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat oil in a large saucepan or Dutch oven on medium heat. Add next 5 ingredients. Cook gently for 3-5 minutes, until tender and fragrant. Add stock. Bring to a boil, cover pot, reduce heat and simmer for 30 minutes or until vegetables are tender.
  • Puree soup in a blender, food processor or with immersion blender. Return to heat. Stir in Carnation Fat-Free Evaporated Milk, salt and pepper. Taste and adjust seasoning if necessary.
  • TIPS: Sprinkle some low-fat grated cheese on top of each bowl of soup before serving.
  • If the soup thickens up when refrigerated, just thin out with some water when reheating,.

Nutrition Facts : Calories 150.5, Fat 3.6, SaturatedFat 0.6, Cholesterol 5.6, Sodium 548.9, Carbohydrate 21.3, Fiber 2.8, Sugar 9.8, Protein 9.4

Tips:

  • To save time, use frozen corn kernels instead of fresh corn.
  • For a creamier soup, use heavy cream or half-and-half instead of milk.
  • Add a pinch of cayenne pepper or paprika for a little spice.
  • Garnish the soup with chopped green onions, bacon bits, or shredded cheese.
  • Serve the soup with crusty bread or crackers.

Conclusion:

Creamless creamy corn soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover corn. With a few simple ingredients, you can have a delicious and satisfying soup that the whole family will enjoy. So next time you are looking for a quick and easy meal, give creamless creamy corn soup a try.

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