Creamed Sweet Corn and Potato Soup with Thyme
A velvety soup blending sweet corn and tender potatoes, infused with fresh thyme and finished with a touch of cream. This american-inspired soups (vegetarian) ready in about 50 minutes pairs yellow onion, unsalted butter, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium, diced yellow onion
- 3 tbsp unsalted butter
- 3, minced garlic cloves
- 3, peeled and diced into 1/2-inch cubes medium Yukon Gold potatoes
- 3 fresh thyme sprigs
- 4 cups vegetable broth
- 3 cups (about 4 ears) fresh corn kernels
- 1 cup half-and-half cream
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp for garnish chopped chives
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot, melt 3 tbsp unsalted butter over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until soft and translucent. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 2: Add 3 diced Yukon Gold potatoes (1/2-inch cubes) and 3 sprigs of fresh thyme to the pot. Pour in 4 cups vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes until potatoes are tender.
- Step 3: Stir in 3 cups fresh corn kernels and cook for an additional 10 minutes to soften the corn.
- Step 4: Remove thyme sprigs and use an immersion blender to puree the soup partially, leaving some texture. Stir in 1 cup half-and-half cream, then season with 1 1/2 tsp salt and 1/2 tsp black pepper.
- Step 5: Heat gently for 5 minutes more without boiling to let flavors meld. Serve garnished with 2 tbsp chopped chives.
Frequently asked questions
How long does Creamed Sweet Corn and Potato Soup with Thyme take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamed Sweet Corn and Potato Soup with Thyme?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yellow onion from drying out.
Can I substitute ingredients in Creamed Sweet Corn and Potato Soup with Thyme?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamed Sweet Corn and Potato Soup with Thyme for a different number of people?
The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamed Sweet Corn and Potato Soup with Thyme vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect for a cold day. The thyme added a nice touch.
- ★★★★★
Loved the creamy texture and sweet corn! Made for my family and they devoured it.
- ★★★★☆
Great recipe, but the corn was a bit bland without more seasoning.
