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This 3-Ingredient Creamy Soup Is So Good, I Made It Twice Last Week

Kristina Razon
Kristina RazonDeputy Food Editor
I’m the Deputy Food Editor at The Kitchn. Previously, I was an editor at Serious Eats for close to three years. Before that, I spent a decade cooking and baking in professional kitchens. My writing focuses on all things food — mostly dinners and desserts, fun cocktails, and hot tips.
published Jan 6, 2025
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Overhead shot of corn soup in a white bowl, topped with green onion and black pepper.
Credit: Photo: Alex Lepe ; Food Stylist: James Park

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I aspire to be a soup person. But in reality, I shake my head at most soups. Crowd-pleasers like slow cooker lasagna soup and minestrone soup just don’t do it for me. When I have soup, it tends to be of the creamy persuasion like a broccoli cheddar soup. I’m much more of a stew person, where tender meat is the star, and the whole situation can be ladled over rice (my favorite is kare-kare, a satisfying Filipino oxtail and peanut stew with vegetables). 

All that said, I’ve finally found another great creamy soup that I can wholeheartedly get behind. Meet: 3-ingredient corn soup. It’s a magical concoction of canned corn kernels, milk, and butter seasoned with salt and pepper (those last two are considered freebies). And on nights when I’m feeling lazy, this ridiculously easy soup comes to the rescue since it can be prepared in less than 20 minutes. 

Get the recipe: 3-Ingredient Corn Soup

What Makes 3-Ingredient Corn Soup So Good

  • Pure comfort with minimal effort. With some soups, there can be a lot of chopping. You won’t find that to be the case here. The only prep involved is popping open a couple cans of corn. 
  • Every bowl is full of corn flavor. This soup coaxes so much flavor from canned corn, milk, and butter. The final result is sweet, rich, and oh-so-creamy. 

How to Make 3-Ingredient Corn Soup

  1. Toast corn. Start by draining and rinsing 2 cans of corn kernels. Then, lightly toast corn in a pan — you want to remove as much moisture as possible so the final soup isn’t watery. 
  2. Blend with milk. Transfer most of the corn to a blender, along with oat milk or whole milk (your choice), and blend until smooth.
  3. Finish soup. Melt a knob of butter in a pan, add the remaining corn and cook until golden brown. Pour in the blended soup, add a hefty pinch of salt, and simmer to your desired thickness. Finish with a dash of freshly ground black pepper and chopped chives (if you have them). 

Get the recipe: 3-Ingredient Corn Soup