Simple Crockpot Corn Soup

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Finding a comforting dinner option that doesn’t require hours of hands-on cooking can feel like an impossible task. Between after-school activities, work deadlines, and the general chaos of weeknight schedules, standing over the stove to make soup is usually the last thing any of us want to do.

That’s where this crockpot corn soup comes to the rescue: it’s warming and satisfying, practically makes itself while you’re busy with other things, and uses simple ingredients you probably already have in your kitchen.

What Kind of Corn Should I Use?

Fresh sweet corn will give you the best flavor in this soup, especially during the summer months when it’s in season and at its sweetest. If you’re using fresh corn, choose ears that feel heavy for their size and have bright green husks with golden-brown silks – you’ll need about 3-4 ears to get your 2 cups of kernels. During the off-season, frozen corn is a perfectly good substitute and can actually be sweeter than out-of-season fresh corn since it’s typically frozen at peak ripeness. Just make sure to thaw and drain it well before adding it to your crockpot to ensure the right consistency in your soup.

Options for Substitutions

This cozy corn soup is pretty adaptable and here’s how you can switch things up:

• Chicken: You can use either chicken breasts or thighs – they both work great. For a vegetarian version, try adding extra potatoes and corn, or swap in white beans for protein.
• Corn: Fresh or frozen corn both work perfectly here. In a pinch, you can even use canned corn (just drain and rinse it first). The corn is pretty important for this soup, so I wouldn’t skip it!
• Yellow waxy potatoes: Any potato variety works well – red potatoes, Yukon golds, or even russets. Just keep the chunks similar in size for even cooking.
• Cream cheese: To make it dairy-free, use dairy-free cream cheese or coconut cream. You could also use heavy cream or half-and-half, just add it during the last 30 minutes of cooking.
• Chicken broth: Vegetable broth works fine if you’re going vegetarian. You can also use bouillon cubes dissolved in water – just follow the package instructions for the right ratio.
• Fresh parsley: Out of fresh parsley? Try fresh cilantro, or skip the herbs altogether. You can also use 1 teaspoon of dried parsley instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making crockpot corn soup is adding all ingredients at once, which can lead to overcooked vegetables and mushy textures – instead, add the cream cheese and corn during the last 30 minutes of cooking to maintain their texture and fresh taste.

Another common error is lifting the lid too frequently to check on the soup, as each peek releases heat and extends cooking time by 15-20 minutes; trust your crockpot and resist the urge to stir unnecessarily.

To prevent your chicken from becoming stringy or dry, place it at the bottom of the crockpot where it will stay moist in the broth, and make sure to cut your vegetables in uniform sizes so they cook evenly.

For the best flavor development, don’t skip browning your onions and garlic in a pan before adding them to the crockpot – this quick extra step adds a deeper, richer taste to your finished soup.

What to Serve With Corn Soup?

This cozy crockpot corn soup is practically a meal on its own, but a few simple sides can make it even better! A batch of warm, flaky buttermilk biscuits or a chunk of crusty sourdough bread are perfect for soaking up all that creamy broth. For some extra veggies, try a simple side salad with mixed greens and a light vinaigrette – the fresh crunch provides a nice contrast to the soup’s creamy texture. If you’re feeding a hungry crowd, you could also add a plate of corn muffins or some crispy bacon bits to sprinkle on top of each bowl.

Storage Instructions

Keep Fresh: This cozy crockpot corn soup stays good in the fridge for up to 4 days when kept in an airtight container. The flavors actually get even better after a day or two as everything melds together! It’s perfect for making on Sunday and enjoying throughout the week.

Freeze: If you want to save some for later, let the soup cool completely, then pour it into freezer-safe containers or bags. It’ll keep well in the freezer for up to 3 months. Just leave a bit of space at the top of your container since liquids expand when frozen.

Reheat: When you’re ready to enjoy your leftover soup, warm it up slowly on the stovetop over medium-low heat, stirring occasionally. Or microwave in 1-minute intervals, stirring between each, until it’s heated through. If the soup seems a bit thick after storage, just add a splash of chicken broth to thin it out.

Preparation Time	15-20 minutes
Cooking Time	240-420 minutes
Total Time	255-440 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 160-180 g
• Fat: 40-50 g
• Carbohydrates: 110-120 g

Ingredients

• 2 pounds boneless, skinless chicken (breasts or thighs)
• 2 cups sweet corn kernels (fresh or thawed from frozen)
• 2 cups diced yellow waxy potatoes
• 1 cup sliced carrot
• 1 cup chopped celery
• 1 small diced white onion
• 2 minced garlic cloves
• 1 quart chicken broth
• 2 teaspoons kosher salt
• 4 tablespoons cream cheese (or dairy-free alternative)
• 1 tablespoon lemon juice
• Chopped fresh parsley
• Freshly ground black pepper

Step 1: Prepare and Cook the Base Ingredients

In a 6-quart slow cooker, add the chicken, corn, potatoes, carrot, celery, onion, garlic, stock, and salt.

Cover the slow cooker and choose your cooking setting: high for 4-5 hours, or low for 6-7 hours, until the vegetables are tender and the chicken is easily shreddable with a fork.

Be sure not to uncover during this time to maintain even cooking.

Step 2: Blend the Soup for Creaminess

Once cooked, uncover the slow cooker and remove the chicken to a cutting board.

Using an immersion blender, carefully blend the soup for 5-10 seconds to add a natural creaminess while still retaining some of the vegetable texture.

Alternatively, transfer ½ to 1 cup of the vegetable and broth mixture to a blender, blend on high, then return it to the soup and stir to combine.

Step 3: Incorporate Cream Cheese

In a medium bowl, add the cream cheese.

Ladle in a few tablespoons of the hot soup, whisking to combine until smooth and creamy.

Pour this cream cheese mixture back into the soup, stirring until fully incorporated, which will enrich the soup’s creaminess.

Step 4: Shred and Return the Chicken

Shred or dice the chicken on the cutting board.

Add the shredded chicken back into the soup along with the lemon juice, ensuring everything is well mixed and the cream cheese is thoroughly combined with the rest of the soup.

Step 5: Final Touches and Serve

Taste the soup and add additional salt or lemon juice if needed to suit your preference.

Serve the soup in bowls, garnishing with fresh parsley and freshly cracked pepper if desired.

Enjoy the warm, comforting blend of flavors!