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Cheddar Corn Soup is going to become a new favorite. This blended soup is rich and cheesy with just the slightest hint of spicy heat. You'll want to sop up every last drop.

Cheddar Corn Soup in two bowls with text

Hey, fam. So glad you're here today. If you're taking the time to read this part of my blog post that is always dedicated to sharing something about my life and mind, I love you. We're totally friends. Even if we've never met. Even if we're total strangers in the real world, we're pals now. I'm glad you're here. This is possibly my favorite part of creating this blog, well this and the eating. Thanks for sticking around.

There's so much conflicting information out there for food bloggers. In the same day, one so-called expert will say that your stories are the most unique and marketable thing about you, then the next person says nobody gives a shit about your stories and they're laughing at you and you're annoying. Some dude is trying to create a platform that removes all ads and personal stories from a recipe post, cutting off a significant source of a blogger's income, but then backtracking and saying how much he cares about content creators. You can't have it both ways.

Look, come for the food, but maybe hang out for a bit. Leave a comment. Chat. Share. It'll be fine. You totally have time. I mean, this soup has to simmer for 30 minutes, so we can catch up then.

Cheddar Corn Soup in two bowls from above

What makes Cheddar Corn Soup so awesome?

This Cheddar Corn Soup is the perfect transition from winter to spring. It's warm and cozy but with sunny flavors and just a tiny hint of spice. It's a blended soup, but the main vegetable is corn, so it still leaves you with a bit of texture and bite. And there's tons of melted cheese, so that can only be awesome.

The background flavor comes from red bell pepper and a hint of cayenne. I also decided to use cheddar cheese with chilies because I had it leftover from something else. This was a great choice. It just gives the soup an added dimension that puts me in mind of bright, sunny days. But you can feel free to use whatever mix of cheeses you have on hand.

Cheddar Corn Soup with cheese and chives

How to make Cheddar Corn Soup

To make this, we're going to start by melting some butter in a dutch oven and sauteeing some onion and bell pepper, then following up with some garlic. Add chicken stock, frozen corn, and spices, and let it all bubble away for half an hour, allowing the flavors to marry.

I use an immersion blender to blend this soup. You probably won't get a completely smooth puree with the corn, but I think it's better with a bit of texture. Then stir in some cream and lots of cheese. If you want to make it extra awesome, sprinkle on a little extra cheese and some chopped chives when serving. And don't forget some bread. You won't want to leave any of this soup behind.

Make it Magical

Bell peppers are absolutely loaded with magical potential. You can refine their energy by choosing the color most appropriate to your intention. Use bell peppers to call in creativity, love, prosperity, and protection, among other things. Bell peppers are more mild than many of their cousins, so use them in place of more fiery chilis when you want a gentler effect. (Source: Tysmiha, Caravan at the Crossroads)

Cheddar Corn Soup close up in a white bowl

Let's connect over a bowl of totally awesome Cheddar Corn Soup. We'll all be friends. It'll be awesome.

Looking for more awesome soup recipes? Try this Chicken Corn Chowder or some Ham & Potato Soup.

Cheddar Corn Soup

Print Recipe

Cheddar Corn Soup is going to become a new favorite. This blended soup is rich and cheesy with just the slightest hint of spicy heat. You'll want to sop up every last drop.

Author: Renee Rendall
Prep Time: 15
Cook Time: 50
Total Time: 1 hour 5 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Units Scale

1-½ tablespoons (0.75 ounces) unsalted butter
1 small brown onion, chopped
1 small red bell pepper, chopped
2 cloves garlic, minced
2 cups (480 ml) chicken stock
2-½ cups frozen corn
1 bay leaf
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried thyme
¼ teaspoon cayenne
¼ cup (60 ml) heavy or double cream
¾ cup cheddar with chilies or pepper jack cheese, shredded
½ cup white cheddar, shredded
Chives, chopped, for garnish, optional

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Instructions

Melt the butter in a large saucepan or dutch oven over medium low heat. Add the onion and bell pepper and cook, stirring frequently for about 10 minutes to soften. Add the garlic, and cook for about two more minutes until you can start to smell the garlic.
Add the chicken stock to the pan, along with the corn, and give it a stir. Then add in the bay leaf, salt, pepper, thyme, and cayenne. Give it a good mix, crank up the heat until it comes to a boil, then turn it down to a simmer, clamp on a lid, and let it bubble gently for about 30 minutes.
Now that your flavors are all happy together, it's time to blend. Ditch your bay leaf, and blend your soup either with an immersion blender or a standard blender. If you're using a normal blender, remember to open up that center piece of the lid to let the steam out to avoid ending up with exploded soup on your ceiling. I use an immersion blender, so I only have to worry about getting splattered in the eye with a drop of hot soup from time to time. The corn is never going to get totally smooth, but keep blending until it's a consistency that you like.
Once your soup is as smooth as you like, add in the cream and the cheeses and stir until the cheese is melted.
Serve this hot with an extra sprinkle of shredded cheese and some chopped chives if you like.