32+ Flavorful Spring Corn Soup Recipes to Brighten Your Table

Spring is a season of renewal, and what better way to celebrate than with a bowl of fresh, flavorful corn soup?

Bursting with the sweetness of spring corn and packed with seasonal ingredients, these soups are the perfect blend of comfort and freshness.

Whether you’re looking for a quick weeknight meal or an elegant starter for a spring gathering, corn soup fits the bill.

With endless variations, you can easily tailor these recipes to suit your taste buds. Dive into these 32+ spring corn soup recipes to find your next favorite dish!

32+ Flavorful Spring Corn Soup Recipes to Brighten Your Table

As the days grow longer and the air fills with the scent of blooming flowers, there’s no better time to indulge in the vibrant flavors of spring.

These 32+ corn soup recipes highlight the versatility of this seasonal staple, offering options for every palate and occasion.

Whether you prefer creamy, chunky, spicy, or sweet, there’s a recipe here to inspire your next culinary adventure.

So, grab some fresh spring corn and get cooking—you’re sure to find a new favorite to savor all season long!

Creamy Keto Spring Corn Soup

This Creamy Keto Spring Corn Soup is a delightful, low-carb twist on a classic springtime favorite. By substituting traditional corn with baby corn, this soup keeps the flavor while staying keto-friendly. Packed with fresh herbs and creamy goodness, it makes for a perfect light yet satisfying lunch option.

Ingredients:

• 1 can (14 oz) of baby corn, drained and chopped
• 2 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1/4 cup unsweetened almond milk
• 2 cloves garlic, minced
• 1/2 medium onion, finely chopped
• 2 tbsp butter or olive oil
• 1 tsp smoked paprika
• 1/4 tsp xanthan gum (optional, for thickening)
• 2 tbsp fresh chives, chopped
• Salt and pepper to taste

Instructions:

1. Heat the butter in a large saucepan over medium heat. Sauté the garlic and onion until translucent.
2. Add the chopped baby corn and smoked paprika. Cook for 2-3 minutes.
3. Pour in the chicken or vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
4. Using an immersion blender, puree the soup until smooth (or leave it slightly chunky for texture).
5. Stir in the heavy cream, almond milk, and xanthan gum (if using). Simmer for an additional 5 minutes.
6. Season with salt and pepper to taste. Garnish with fresh chives before serving.

ich, creamy, and brimming with flavor, this soup is a testament to how you can enjoy spring’s bountiful flavors on a keto diet. Serve it with a side of low-carb crackers or just savor it on its own.

Golden Turmeric Spring Corn Soup

This vibrant Golden Turmeric Spring Corn Soup is not only keto-friendly but also packed with anti-inflammatory benefits. The bright yellow hue and warm spices make it as inviting as it is nutritious. Enjoy this soup as a refreshing yet hearty spring lunch.

Ingredients:

• 1 can (14 oz) of baby corn, drained and chopped
• 1 1/2 cups coconut milk
• 1 cup vegetable broth
• 1 tbsp coconut oil
• 1 tsp turmeric powder
• 1/2 tsp ground ginger
• 1/4 tsp ground cumin
• 1/2 medium onion, finely chopped
• 2 cloves garlic, minced
• Juice of 1/2 lemon
• 2 tbsp fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Heat coconut oil in a saucepan over medium heat. Sauté the onion and garlic until fragrant.
2. Add turmeric, ginger, and cumin, stirring until aromatic.
3. Stir in the baby corn and cook for 2-3 minutes.
4. Pour in the coconut milk and vegetable broth. Simmer for 10 minutes.
5. Blend the soup until smooth or leave it chunky, depending on your preference.
6. Add lemon juice and season with salt and pepper. Garnish with fresh cilantro before serving.

This soup combines the warmth of spices with the sweetness of baby corn for a delightful keto-friendly dish. Pair it with a leafy green salad for the perfect low-carb lunch.

Lemon Herb Keto Spring Corn Soup

Bright, zesty, and herbaceous, this Lemon Herb Keto Spring Corn Soup is a refreshing way to celebrate spring. Made with fresh lemon and fragrant herbs, it’s a low-carb delight that pairs perfectly with sunny afternoons.

Ingredients:

• 1 can (14 oz) of baby corn, drained and chopped
• 2 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1/2 medium zucchini, diced
• 2 tbsp butter or olive oil
• Juice and zest of 1 lemon
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat butter in a pot over medium heat. Sauté the zucchini until tender, about 5 minutes.
2. Add the baby corn and chicken or vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Use an immersion blender to puree the soup to your desired consistency.
4. Stir in the heavy cream, lemon juice, and zest. Simmer for 5 more minutes.
5. Season with salt and pepper. Garnish with fresh dill and parsley before serving.

The tangy lemon and aromatic herbs make this soup a perfect low-carb lunch option. It’s a light yet flavorful way to enjoy the best of spring ingredients while staying keto-compliant.

Spicy Keto Jalapeño Corn Soup

Add a kick to your spring lunch with this Spicy Keto Jalapeño Corn Soup. By combining the mild sweetness of baby corn with the heat of fresh jalapeños, this soup offers a bold flavor profile while keeping it low-carb and keto-friendly. It’s perfect for those who love a bit of spice in their meals.

Ingredients:

• 1 can (14 oz) of baby corn, drained and chopped
• 2 cups chicken broth
• 1/2 cup heavy cream
• 2 fresh jalapeños, sliced (seeds removed for less heat)
• 1/2 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a saucepan over medium heat. Sauté the onion, garlic, and jalapeños until soft.
2. Add baby corn, smoked paprika, and cayenne pepper. Cook for 2-3 minutes.
3. Pour in the chicken broth and simmer for 10 minutes.
4. Blend the soup until smooth or leave it slightly chunky for texture.
5. Stir in the heavy cream and simmer for 5 more minutes.
6. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

This soup’s spicy yet creamy balance makes it an exciting addition to your springtime keto recipes. Pair it with a cool cucumber salad to mellow the heat.

Keto Coconut Lime Corn Soup

Transport yourself to tropical flavors with this Keto Coconut Lime Corn Soup. Creamy coconut milk and tangy lime make this soup both refreshing and indulgent. It’s a unique way to enjoy springtime ingredients while staying on track with your keto goals.

Ingredients:

• 1 can (14 oz) of baby corn, drained and chopped
• 1 1/2 cups coconut milk
• 1 cup chicken broth
• 1 tbsp coconut oil
• Juice and zest of 1 lime
• 1/2 medium zucchini, diced
• 1 clove garlic, minced
• 1/4 tsp ground coriander
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat coconut oil in a saucepan. Sauté the zucchini and garlic until fragrant.
2. Add the baby corn and ground coriander, cooking for 2 minutes.
3. Pour in the coconut milk and chicken broth. Simmer for 10 minutes.
4. Blend until smooth or leave slightly textured.
5. Stir in lime juice and zest. Season with salt and pepper.
6. Garnish with fresh basil before serving.

This soup’s tropical flavors make it a delightful lunch option for sunny spring days. Serve it with avocado slices or a fresh green salad for a complete keto meal.

Keto Cream of Corn and Asparagus Soup

Fresh asparagus and baby corn come together in this Keto Cream of Corn and Asparagus Soup to create a velvety, nutrient-rich dish. Perfect for spring lunches, this soup highlights seasonal produce with a low-carb twist.

Ingredients:

• 1 can (14 oz) of baby corn, drained and chopped
• 1 cup fresh asparagus, trimmed and chopped
• 2 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1 tbsp olive oil
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a pot. Sauté the onion, garlic, and asparagus until softened.
2. Add the baby corn and broth. Simmer for 10 minutes.
3. Blend the soup until smooth. Return to heat and stir in heavy cream and nutmeg.
4. Simmer for 5 more minutes. Season with salt and pepper.
5. Garnish with fresh parsley before serving.

This soup is a celebration of spring’s finest vegetables in a keto-friendly form. Serve it warm or chilled for a versatile, satisfying lunch option.

Garlic Parmesan Keto Corn Soup

This Garlic Parmesan Keto Corn Soup is rich, cheesy, and perfect for those who enjoy bold flavors. Packed with baby corn and topped with Parmesan, this soup is both comforting and keto-friendly.

Ingredients:

• 1 can (14 oz) of baby corn, drained and chopped
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1/3 cup grated Parmesan cheese
• 1 tbsp butter
• 2 cloves garlic, minced
• 1/2 tsp Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Melt butter in a saucepan over medium heat. Add garlic and cook until fragrant.
2. Stir in baby corn and Italian seasoning. Cook for 2-3 minutes.
3. Add chicken broth and simmer for 10 minutes.
4. Blend the soup, then stir in heavy cream and Parmesan cheese. Cook until cheese is melted and incorporated.
5. Season with salt and pepper. Garnish with parsley before serving.

Creamy, cheesy, and deeply satisfying, this soup is a keto-friendly indulgence. Pair it with roasted vegetables for a complete meal.

Roasted Red Pepper Keto Corn Soup

This Roasted Red Pepper Keto Corn Soup combines the sweetness of roasted peppers with the mild flavor of baby corn for a vibrant and flavorful dish. Perfect for spring lunches, this soup is light yet filling.

Ingredients:

• 1 can (14 oz) of baby corn, drained and chopped
• 2 roasted red bell peppers, peeled and chopped
• 1 1/2 cups vegetable broth
• 1/2 cup heavy cream
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/2 medium onion, chopped
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a pot. Sauté the onion and garlic until soft.
2. Add the roasted red peppers and baby corn. Cook for 2-3 minutes.
3. Pour in the vegetable broth and simmer for 10 minutes.
4. Blend the soup until smooth. Stir in heavy cream and season with salt and pepper.
5. Garnish with fresh basil before serving.

The smoky sweetness of roasted red peppers makes this soup a standout. Serve it with a dollop of sour cream or a sprinkle of Parmesan for extra richness.

Keto Creamy Corn and Mushroom Soup

Earthy mushrooms and creamy baby corn come together in this Keto Creamy Corn and Mushroom Soup for a luxurious, low-carb combination of textures and flavors makes this soup both hearty and satisfying.

Ingredients:

• 1 can (14 oz) of baby corn, drained and chopped
• 1 cup mushrooms, sliced
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 tbsp butter
• 1/2 medium onion, chopped
• 1 clove garlic, minced
• 1/4 tsp thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Melt butter in a saucepan over medium heat. Sauté the onion, garlic, and mushrooms until soft.
2. Add the baby corn and thyme. Cook for 2-3 minutes.
3. Pour in the chicken broth and simmer for 10 minutes.
4. Blend the soup until smooth, then stir in the heavy cream. Simmer for 5 minutes.
5. Season with salt and pepper. Garnish with parsley before serving.

This soup’s earthy mushrooms and creamy texture create a comforting, keto-friendly lunch. Serve it with a side of mixed greens for a perfectly balanced meal.

Note: More recipes are coming soon