Cream of Corn Soup

4.00 avg. rating (80% score) - 5 votes

Cream of Corn Soup

How good is this cream of corn soup recipe? It used to be a Saturday night staple on the buffet at a popular Vermont inn. When it wasn’t people complained — that’s how good it is.

Yield: 8 servings.


  • 4 tablespoons butter
  • 1 medium-size onion, chopped
  • 4 tablespoons flour
  • 2 cups milk
  • 2-1/2 cups cream
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon white pepper
  • 3-3/4 cups cream-style canned corn
  • 4 tablespoons fresh parsley, chopped


Melt the butter and sauté the chopped onion until yellow. Stir in the flour. Add milk and cream, stirring until smooth and thickened. Add corn, salt and pepper and heat to the simmering point. Do not boil. Sprinkle parsley on top just before serving.
  • I’ve been looking for a lost recipe from a Mt. Holyoke College recipe book for corn and clam chowder. This sounds like the recipe and I can just add the clams. Thanks.


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