Creamy White Cheddar Corn Soup: Your Ultimate Comfort Food Recipe for Cozy Days
As the leaves begin to change and a crisp chill fills the air, there’s nothing quite as comforting as a warm bowl of homemade soup. Our Creamy White Cheddar Corn Soup is a culinary masterpiece, designed to envelop you in warmth and rich flavor. Imagine golden kernels of sweet corn, vibrant red bell pepper, and sweet Vidalia onion coming together in a harmonious blend, creating a bright-colored soup that’s simply perfect for fall. What truly elevates this dish is the luxurious touch of gooey, melty white cheddar cheese, adding a depth of savory creaminess that’s irresistible.
This recipe offers the flexibility to tailor its texture to your preference. Whether you love a perfectly smooth, velvety consistency or prefer a hearty soup with delightful chunks of tender vegetables and corn, this recipe empowers you to create your ideal bowl. Topped with that luscious, melting cheese, it’s a bowl full of pure comfort.
Just one glance at this soup and you’ll be captivated by its vibrant, inviting color! The gorgeous bright yellow broth, bursting with the sweetness of corn, is beautifully accented by tiny bits of crimson red bell pepper peeking through. It’s naturally warm and sweet, a true delight for the palate. If you lean towards a more savory profile, a simple adjustment of salt and freshly ground black pepper will transform it, giving you the best of both worlds – sweet and savory in perfect balance. This is more than just a soup; it’s an experience, a cozy hug in a bowl that perfectly captures the essence of autumn.
Why You’ll Love This Creamy White Cheddar Corn Soup
There are countless reasons to make this Creamy White Cheddar Corn Soup your new go-to recipe. It’s incredibly adaptable, allowing you to choose between a rustic, chunky texture or a silken, smooth puree. The combination of sweet corn and sharp white cheddar creates a flavor profile that’s both familiar and exciting. It’s an ideal choice for meal prepping, as it reheats beautifully, making it perfect for quick lunches or dinners throughout the week. Plus, it’s a fantastic way to enjoy the seasonal bounty of corn, even if you’re using frozen kernels outside of peak season. This soup truly brings comfort and flavor together in one delightful package, making it a favorite for families and food lovers alike.
The Inspiration Behind the Recipe
This wonderful white cheddar corn soup recipe originally caught my eye on Sargento’s website. As a lover of quality cheese, I’ve always appreciated Sargento’s commitment to flavor, and their Artisan Blends® shredded Wisconsin Sharp White Cheddar Cheese is a particular favorite. Pure serendipity would have it that I had just purchased a bag of their fantastic white cheddar, so the timing couldn’t have been more perfect to try out this recipe. It’s always a bonus when you have high-quality ingredients already on hand, and Sargento’s cheese truly shines in this soup, providing that rich, creamy, and distinctively sharp cheddar flavor that makes all the difference.
Achieving Your Perfect Texture: Creamy or Chunky?
One of the best aspects of this Creamy White Cheddar Corn Soup is the control you have over its final texture. Personally, I used an immersion blender and intentionally left some of the soup a bit chunky. This creates a more rustic, hearty feel, where you get delightful bursts of corn and tender pieces of bell pepper with every spoonful. An immersion blender allows you to blend directly in the pot, giving you precise control over how smooth or textured you want your soup to be without the hassle of transferring hot liquid.
However, if your heart desires a truly velvety, perfectly smooth texture, then a food processor or a standard blender will be your best friend. For a completely silky soup, blend the mixture in batches until it’s perfectly pureed. Remember to exercise caution when blending hot liquids: never fill the blender more than half full, remove the center cap of the lid (or use a vented lid) to allow steam to escape, and hold a kitchen towel firmly over the opening to prevent splatters. Whichever method you choose, the result will be a deliciously satisfying bowl of soup.
For my recipe, I actually cut the original recipe in half and increased the amount of red bell pepper. This adjustment made it the perfect amount for several days’ worth of delicious lunches, proving just how versatile and adaptable this Creamy White Cheddar Corn Soup recipe truly is.
Step-by-Step Guide to Making Your Creamy White Cheddar Corn Soup
Making this delightful soup is a straightforward process, ensuring a fantastic meal with minimal fuss. Here’s a detailed look at the simple steps involved:
- **Aromatic Base:** Begin by melting unsalted butter in a large saucepan over medium heat. Once shimmering, add the diced sweet Vidalia onion and red bell pepper. Sauté these vegetables for about 10 minutes until they are tender and translucent, releasing their sweet aromas. Then, stir in the minced garlic and sauté for another 2 minutes, being careful not to let it brown, which can make it bitter. This step builds the foundational flavors for your soup.
- **Simmer to Perfection:** Pour in the reduced-sodium chicken broth, followed by the frozen corn kernels, a small bay leaf, and the seasonings: salt, freshly ground black pepper, and dried thyme leaves. Bring the mixture to a boil over high heat, then reduce the heat to a gentle simmer. Allow it to simmer uncovered for 30 minutes. This simmering time is crucial, as it allows all the flavors to meld beautifully and the corn to fully tenderize, infusing the broth with its natural sweetness.
- **Blend for Desired Texture:** Once simmering is complete, carefully remove and discard the bay leaf. Now it’s time to achieve your desired consistency. If using a standard blender, transfer the mixture 2 cups at a time to the blender container. Remove the small round plastic disc from the lid (this is vital for steam release!), close the lid securely, and cover the opening with a thick kitchen towel or pot holder. Hold the towel firmly while blending the mixture on high speed until it’s pureed to your liking. Repeat with the remaining soup mixture, transferring each blended batch to a clean saucepan. If using an immersion blender, blend directly in the pot, carefully moving the blender around to achieve your preferred chunkiness or smoothness.
- **The Creamy Finish:** Return the blended soup to a gentle boil. Stir in the heavy whipping cream, allowing it to warm through. Then, the moment of magic: add the Sargento® Artisan Blends® Shredded Wisconsin Sharp White Cheddar Cheese. Turn off the heat immediately and continue to stir until the cheese is completely melted and smoothly incorporated, creating that luscious, creamy texture. Taste and adjust the seasonings as needed – you might want a little more salt or pepper. Ladle the hot soup into shallow bowls and garnish as desired with fresh chives, a swirl of extra cream, or a sprinkle of additional cheese.
The result is a perfectly wonderful autumn soup, ready to warm you from the inside out on the chilly days ahead!
Tips and Variations for Your Corn Soup
- **Spice It Up:** For those who enjoy a little heat, add a pinch of cayenne pepper or a finely diced jalapeño along with the bell pepper in the sautéing stage.
- **Make it Vegetarian:** Easily transform this into a vegetarian delight by substituting chicken broth with vegetable broth.
- **Add Protein:** For a heartier meal, stir in some shredded rotisserie chicken or cooked, crumbled bacon towards the end of the cooking process.
- **Herb Power:** Experiment with other herbs like fresh rosemary or sage, adding them during the simmering stage for different aromatic notes.
- **Corn Options:** While frozen corn is convenient, fresh corn cut off the cob (especially during summer) will yield an even sweeter, more vibrant flavor. Canned corn can also be used in a pinch, just be sure to drain it well.
- **Cheese Choices:** While white cheddar is fantastic, other cheeses like Monterey Jack or a mild yellow cheddar could also work, though they will slightly alter the flavor profile.
Serving Suggestions for a Complete Meal
This Creamy White Cheddar Corn Soup is delicious on its own, but it also pairs wonderfully with a few simple additions. Serve it with a side of crusty artisan bread or warm cornbread for dipping, which is perfect for soaking up every last drop of the creamy broth. A light green salad with a vinaigrette dressing would provide a refreshing contrast to the richness of the soup. For garnishes, consider a sprinkle of fresh chopped chives, a dollop of sour cream, or some crispy croutons for added texture. Even a few bacon bits can elevate the savory notes. No matter how you serve it, this soup promises a satisfying and flavorful meal.
Storage and Reheating Guide
This Creamy White Cheddar Corn Soup makes excellent leftovers and can be a great option for meal prep. Store any cooled leftover soup in an airtight container in the refrigerator for up to 3-4 days. When reheating, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until it’s heated through. If the soup appears too thick, you can thin it with a splash of milk, cream, or broth until it reaches your desired consistency. Be careful not to boil it vigorously once the cheese is added, as this can sometimes cause the cheese to separate. This soup is also freezer-friendly! Portion it into freezer-safe containers or bags and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating gently.
More Soup Recipes
- Taco Soup
- Fish Chowder
- Homemade Chili
- Chicken Bean Soup
- Cheddar Cheese Potato Soup
- Italian Sausage Tomato Orzo Soup
- Corn Chowder
Creamy White Cheddar Corn Soup
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 ½ tablespoons unsalted butter
- 1 cup diced sweet Vidalia onion
- ½ cup diced red bell pepper
- 2 cloves garlic minced
- 2 cups reduced sodium chicken broth
- 2 ½ cups frozen corn kernels
- 1 small bay leaf
- ¼ teaspoon each: salt freshly ground black pepper and dried thyme leaves
- ¼ cup heavy whipping cream
- 1 ¼ cups Sargento® Artisan Blends® Shredded Wisconsin Sharp White Cheddar Cheese
Before You Begin
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.3 g
Cholesterol 53.1 mg
Sodium 676.7 mg
Potassium 354.3 mg
Total Carbohydrate 31.7 g
Dietary Fiber 4.2 g
Sugars 4.4 g
Protein 14.4 g
Instructions
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Melt butter in a large saucepan over medium heat. Add onion and bell pepper; sauté 10 minutes. Add garlic; sauté 2 minutes.
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Add broth, corn, bay leaf, salt, pepper and thyme leaves. Bring to a boil over high heat. Reduce heat; simmer uncovered 30 minutes.
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Discard bay leaf. Transfer mixture 2 cups at a time to a blender container. Remove round plastic disc from lid; close lid and cover opening with a thick kitchen towel or pot holder. Hold towel over lid while blending mixture on high speed until mixture is pureed. Transfer mixture to a saucepan. Repeat with remaining soup mixture.
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Add cream to soup; bring to a boil. Stir in cheese; turn off heat and stir until cheese is melted. Taste and adjust seasonings. Ladle soup into shallow bowls; garnish as desired.
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Sargento did compensate me for the time I dedicated to making this recipe and putting this post together for you, however my opinions on flavor and preparation are 100% mine. 🙂