31+ Delicious Keto Corn Soup Recipes to Try This Season

Looking for warm, comforting meals that fit into your keto lifestyle?

Soup lovers rejoice—because keto corn soup is here to satisfy your cravings without kicking you out of ketosis.

While corn isn’t traditionally considered keto-friendly due to its carb content, small portions can be incorporated into low-carb recipes when used mindfully and paired with high-fat, low-carb ingredients like cream, cheese, and non-starchy vegetables.

In this post, we’ve curated a massive list of 31+ keto corn soup recipes that are creamy, cozy, and absolutely crave-worthy.

From classics like corn chowder to creative twists with sausage, bacon, or seafood, these recipes prove you don’t have to give up flavor—or comfort food—on a keto diet.

Whether you’re meal prepping for the week or looking for a satisfying dinner on a chilly evening, there’s a low-carb corn soup on this list to suit every taste.

31+ Delicious Keto Corn Soup Recipes to Try This Season

Who says you have to miss out on your favorite soups while living the low-carb life?

These 31+ keto corn soup recipes bring all the warmth, creaminess, and bold flavor you love, with smart ingredient swaps and creative keto-friendly additions.

Whether you’re into spicy Tex-Mex styles, cheesy chowders, or veggie-packed broths, there’s something here to stir your appetite.

The best part? Many of these recipes are freezer-friendly, meal-prep approved, and easy to whip up in under 30 minutes.

So, grab your spoon, stock up on your favorite ingredients, and give your next meal a cozy keto upgrade.

Spicy Keto Corn and Chicken Soup

This keto corn soup is a creamy, spicy, and savory dish perfect for a low-carb diet. With the rich flavors of chicken, a hint of heat from jalapeños, and the sweetness of corn, this soup brings together a satisfying texture and balanced taste.

The addition of coconut milk makes it smooth and indulgent without being too heavy. It’s easy to make and provides plenty of protein and healthy fats to keep you full throughout the day.

Ingredients:

• 2 cups cooked chicken (shredded)
• 1 cup canned corn (drained, or use frozen corn)
• 1 cup coconut milk (full-fat)
• 4 cups chicken broth
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 jalapeño (finely chopped)
• 1 tbsp olive oil
• 1 tsp chili powder
• ½ tsp cumin
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and jalapeño. Sauté for about 3-4 minutes until fragrant.
2. Add the shredded chicken and cook for an additional 2 minutes, stirring occasionally.
3. Stir in the chili powder, cumin, salt, and pepper, then pour in the chicken broth. Bring to a simmer and cook for 10 minutes.
4. Add the coconut milk and corn, continuing to simmer for another 5-7 minutes, allowing the flavors to meld together.
5. Taste and adjust seasoning if necessary.
6. Serve hot, garnished with fresh cilantro.

This spicy keto corn and chicken soup provides the perfect balance of warmth and spice, with the coconut milk adding a silky, creamy texture.

The sweetness of the corn pairs beautifully with the heat from the jalapeño and the savory flavor of the chicken. It’s a great option for meal prep, as it keeps well in the fridge for up to 4 days.

Creamy Keto Corn and Bacon Soup

This creamy keto corn and bacon soup brings together a comforting blend of smoky bacon and rich creaminess with a keto-friendly twist. With just the right amount of sweetness from the corn, this soup offers an indulgent yet healthy version of traditional corn chowder.

The crispy bacon adds an extra layer of flavor and crunch, making each bite satisfying. Ideal for a chilly evening or as a hearty starter for any meal.

Ingredients:

• 4 slices bacon (chopped)
• 1 cup canned corn (drained or use frozen corn)
• 1 cup heavy cream
• 3 cups chicken broth
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 2 tbsp butter
• 1 tsp smoked paprika
• ½ tsp thyme
• Salt and pepper to taste
• Green onions (for garnish)

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5 minutes. Remove bacon and set aside, leaving the bacon fat in the pot.
2. Add the butter to the pot and sauté the diced onion and garlic in the bacon fat until softened, about 4 minutes.
3. Stir in the smoked paprika and thyme, then pour in the chicken broth. Bring the mixture to a simmer and cook for 10 minutes.
4. Add the corn and heavy cream, and let the soup simmer for another 5-7 minutes, allowing the flavors to combine and the soup to thicken.
5. Season with salt and pepper to taste, then garnish with crispy bacon pieces and green onions.

This creamy corn and bacon soup is a perfect keto comfort food. The rich creaminess pairs perfectly with the smoky bacon, creating a flavor-packed experience.

The corn gives it that traditional sweetness you love, but with minimal carbs. Whether enjoyed as a standalone meal or served as part of a larger spread, this soup will definitely become a family favorite.

Keto Corn and Shrimp Chowder

If you’re craving a coastal-inspired dish with a keto-friendly twist, this keto corn and shrimp chowder is the ideal choice. Packed with succulent shrimp, creamy broth, and just enough corn to satisfy, this soup brings a coastal feel to your low-carb meals.

The hint of Old Bay seasoning adds a unique flavor profile, and the richness of the broth makes it feel indulgent without the carbs. This chowder is hearty, flavorful, and perfect for any occasion.

Ingredients:

• 1 lb shrimp (peeled and deveined)
• 1 cup canned corn (drained or use frozen corn)
• 1 cup heavy cream
• 3 cups seafood or chicken broth
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 2 tbsp butter
• 1 tsp Old Bay seasoning
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the diced onion and garlic, cooking until fragrant and softened, about 4 minutes.
2. Stir in the Old Bay seasoning and paprika, cooking for another minute.
3. Pour in the seafood or chicken broth, bringing the mixture to a simmer. Let it cook for about 10 minutes.
4. Add the corn and heavy cream, simmering for another 5-7 minutes, until the soup thickens slightly.
5. Add the shrimp and cook until pink and fully cooked, about 3-4 minutes.
6. Season with salt and pepper to taste, then garnish with fresh parsley before serving.

This keto corn and shrimp chowder is a flavor-packed dish that combines the natural sweetness of corn with the delicate taste of shrimp.

The creamy broth ties everything together, and the Old Bay seasoning adds that signature seafood kick. Whether served as an appetizer or a main course, this chowder is sure to impress anyone looking for a rich and satisfying low-carb meal.

Keto Corn and Sausage Soup

This hearty and flavorful keto corn and sausage soup is perfect for a filling meal that fits within a low-carb lifestyle. The savory sausage complements the sweetness of the corn, and the creaminess of the broth creates a rich, indulgent soup without all the carbs.

The combination of smoked sausage and a variety of herbs makes this soup irresistible, with a satisfying texture that will keep you full for hours. It’s a great choice for a comforting weeknight dinner or a meal prep option.

Ingredients:

• 1 lb smoked sausage (sliced)
• 1 cup canned corn (drained, or use frozen corn)
• 1 cup heavy cream
• 4 cups chicken broth
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp paprika
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the sliced sausage and cook until browned and crispy, about 5-7 minutes. Remove the sausage and set it aside.
2. In the same pot, sauté the chopped onion and minced garlic in the rendered sausage fat for about 3-4 minutes, until softened.
3. Stir in the oregano, paprika, salt, and pepper. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 10 minutes to develop the flavors.
4. Add the heavy cream and corn, then simmer for another 5-7 minutes, allowing the soup to thicken slightly.
5. Return the cooked sausage to the pot and heat for an additional 2-3 minutes.
6. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

This keto corn and sausage soup is a perfect balance of savory, creamy, and slightly smoky flavors. The sausage adds a satisfying depth, while the corn gives just the right amount of sweetness.

It’s a comforting, filling meal that’s easy to make and even easier to enjoy. The soup will keep well for several days, making it an excellent meal prep option.

Keto Corn and Zucchini Soup

This keto corn and zucchini soup is light yet satisfying, offering a fresh and healthy twist on traditional corn chowder. The combination of zucchini and corn creates a naturally sweet and savory base, and the creaminess from the heavy cream adds richness without the need for starchy ingredients.

It’s a wonderful option for a summer meal, bursting with fresh flavors and perfect for those following a keto diet.

Ingredients:

• 2 medium zucchinis (diced)
• 1 cup canned corn (drained, or use frozen corn)
• 1 cup heavy cream
• 3 cups vegetable broth
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp butter
• 1 tsp thyme
• Salt and pepper to taste
• Fresh basil (for garnish)

Instructions:

1. In a large pot, melt butter over medium heat. Add the chopped onion and minced garlic, cooking for about 4 minutes until softened and fragrant.
2. Stir in the diced zucchini and thyme, cooking for another 3-4 minutes, allowing the zucchini to soften slightly.
3. Add the vegetable broth and bring the mixture to a simmer. Cook for 10 minutes, allowing the flavors to meld.
4. Stir in the corn and heavy cream, continuing to simmer for another 5-7 minutes, until the soup thickens slightly.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh basil.

This keto corn and zucchini soup is a light and creamy option that still feels indulgent. The zucchini adds a mild, fresh flavor that pairs well with the sweetness of the corn.

The heavy cream enriches the broth, giving it a velvety texture, while the fresh basil adds a touch of brightness. It’s perfect for those seeking a fresh, low-carb soup option without sacrificing flavor.

Keto Corn and Beef Soup

This keto corn and beef soup brings together the heartiness of beef and the sweetness of corn in a low-carb, satisfying meal. The rich beef broth adds depth to the soup, and the addition of ground beef creates a filling base that’s both savory and flavorful.

The corn adds a touch of sweetness without overwhelming the dish, making this soup a well-rounded meal perfect for any time of year.

Ingredients:

• 1 lb ground beef
• 1 cup canned corn (drained, or use frozen corn)
• 4 cups beef broth
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 1 tsp paprika
• ½ tsp cumin
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks, about 5-7 minutes.
2. Add the chopped onion and minced garlic, cooking for another 3-4 minutes, until softened.
3. Stir in the paprika, cumin, salt, and pepper. Pour in the beef broth and bring the mixture to a simmer. Let it cook for 10 minutes to develop the flavors.
4. Add the corn and simmer for an additional 5-7 minutes, allowing the soup to thicken slightly.
5. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.

This keto corn and beef soup is a comforting, savory dish with a slight sweetness from the corn. The beef adds a rich, meaty flavor, while the spices give the soup depth.

It’s a filling, low-carb meal that’s perfect for chilly days or when you need something hearty and satisfying. The soup can be stored in the fridge for a few days, making it a great option for meal prep.

Keto Corn and Mushroom Soup

This keto corn and mushroom soup is a rich, earthy, and creamy dish that combines the flavors of mushrooms with the natural sweetness of corn. The earthy taste of mushrooms pairs perfectly with the creamy broth, and the addition of herbs elevates the flavor profile.

The soup is light yet satisfying, making it a perfect starter for a low-carb meal. It’s comforting and hearty, with a texture that’s smooth and velvety without relying on heavy carbs.

Ingredients:

• 1 cup canned corn (drained, or use frozen corn)
• 1 lb mushrooms (sliced)
• 1 cup heavy cream
• 3 cups vegetable broth
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 2 tbsp butter
• 1 tsp thyme
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until fragrant and softened.
2. Stir in the sliced mushrooms and cook until they release their moisture and begin to brown, about 7-8 minutes.
3. Add the vegetable broth, thyme, salt, and pepper. Bring the soup to a simmer and cook for about 10 minutes.
4. Stir in the corn and heavy cream, and let the soup simmer for another 5-7 minutes, allowing the flavors to meld together.
5. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

This keto corn and mushroom soup combines the umami of mushrooms with the sweetness of corn for a balanced, flavorful soup.

The creamy texture from the heavy cream adds richness without making the soup too heavy. It’s a great option for a low-carb lunch or dinner that’s comforting and satisfying, yet light enough to enjoy anytime.

Keto Corn and Egg Drop Soup

This keto corn and egg drop soup is a simple yet flavorful dish, with delicate egg ribbons floating in a rich, savory broth. The sweetness of the corn complements the savory flavors of the broth, while the eggs add a silky texture that makes the soup feel luxurious.

This recipe is quick to make, perfect for those days when you want something warm, light, and comforting that fits into your keto lifestyle.

Ingredients:

• 1 cup canned corn (drained, or use frozen corn)
• 4 cups chicken broth
• 2 large eggs (beaten)
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp sesame oil
• 1 tsp ginger (freshly grated)
• Salt and pepper to taste
• Green onions (for garnish)

Instructions:

1. In a large pot, heat sesame oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.
2. Stir in the grated ginger, followed by the chicken broth. Bring the broth to a simmer and cook for about 10 minutes to develop the flavors.
3. Stir in the corn and let the soup simmer for another 5 minutes.
4. Slowly pour the beaten eggs into the soup while stirring gently in a circular motion to create the egg ribbons.
5. Season with salt and pepper to taste. Garnish with sliced green onions and serve hot.

This keto corn and egg drop soup is a light, quick, and satisfying dish. The egg ribbons create a smooth texture that complements the corn’s sweetness, while the sesame oil and ginger provide an aromatic depth of flavor.

This soup is perfect for when you want something low-carb and comforting without a lot of effort.

Keto Corn and Spinach Soup

This keto corn and spinach soup is a nutrient-packed, creamy dish that combines the sweetness of corn with the richness of fresh spinach. The low-carb ingredients and hearty flavors make this soup a great option for a healthy, filling meal.

The creaminess comes from a mix of heavy cream and chicken broth, creating a deliciously rich base without adding any carbs. The spinach adds a boost of nutrients, making this soup both tasty and good for you.

Ingredients:

• 1 cup canned corn (drained, or use frozen corn)
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups fresh spinach (chopped)
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 1 tsp dried basil
• Salt and pepper to taste
• Parmesan cheese (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Stir in the dried basil and cook for another minute, allowing the herbs to become fragrant.
3. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 10 minutes to allow the flavors to develop.
4. Add the corn, spinach, and heavy cream. Stir and cook for an additional 5-7 minutes, until the spinach wilts and the soup thickens slightly.
5. Season with salt and pepper to taste, then serve hot, garnished with freshly grated Parmesan cheese.

This keto corn and spinach soup is a wholesome, low-carb meal that combines creamy and savory elements in a delightful way. The spinach adds a healthy, vibrant green component to the soup, while the corn provides natural sweetness.

It’s perfect as a side or a light, satisfying meal on its own. The Parmesan cheese adds an extra layer of richness, making this soup both comforting and nutritious.

Keto Corn and Chicken Bacon Ranch Soup

This keto corn and chicken bacon ranch soup is a savory, creamy delight that combines the rich flavors of chicken, bacon, and ranch seasoning into one mouthwatering dish.

The crispy bacon adds a satisfying crunch, while the creamy broth ties all the ingredients together into a comforting, hearty soup that’s low in carbs but high in flavor. Whether you’re serving it for dinner or meal prepping for the week, this soup is sure to become a favorite.

Ingredients:

• 2 cups cooked chicken (shredded)
• 4 slices bacon (cooked and crumbled)
• 1 cup canned corn (drained, or use frozen corn)
• 1 cup heavy cream
• 4 cups chicken broth
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 2 tbsp ranch seasoning (homemade or store-bought)
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and crumble it, setting it aside. Leave the bacon grease in the pot.
2. Add the chopped onion and garlic to the pot, sautéing for 3-4 minutes until softened and fragrant.
3. Stir in the ranch seasoning, then add the chicken broth and bring to a simmer. Cook for 5 minutes to allow the flavors to develop.
4. Add the heavy cream and corn, continuing to simmer for another 5-7 minutes, allowing the soup to thicken slightly.
5. Stir in the shredded chicken and crumbled bacon. Let the soup simmer for another 2-3 minutes until heated through.
6. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley.

This keto corn and chicken bacon ranch soup is the perfect combination of creamy, smoky, and tangy flavors. The ranch seasoning adds a familiar savory kick, while the bacon and chicken make it hearty and filling.

The corn adds just the right amount of sweetness without pushing the carb count too high. It’s a delicious and satisfying soup that you’ll want to make again and again.

Keto Corn and Kale Soup

This keto corn and kale soup is a nutrient-packed, creamy dish that pairs the rich flavors of corn with the earthy goodness of kale. The added cream creates a luxurious texture that complements the hearty kale and the subtle sweetness of the corn.

The soup is perfect for a light but satisfying meal, and the combination of fresh vegetables makes it a great option for a low-carb diet. It’s filling, flavorful, and surprisingly easy to make.

Ingredients:

• 1 cup canned corn (drained, or use frozen corn)
• 2 cups fresh kale (chopped)
• 1 cup heavy cream
• 3 cups vegetable broth
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Parmesan cheese (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for about 4 minutes until softened and fragrant.
2. Stir in the dried oregano, then add the vegetable broth. Bring the mixture to a simmer and cook for about 10 minutes to allow the flavors to develop.
3. Add the corn and kale, and let the soup cook for another 7-8 minutes, until the kale wilts and softens.
4. Stir in the heavy cream and cook for an additional 5 minutes, letting the soup thicken slightly.
5. Season with salt and pepper to taste. Serve hot, garnished with freshly grated Parmesan cheese.

This keto corn and kale soup is a delicious, nutrient-rich dish that’s perfect for a low-carb meal. The kale adds a healthy green element, while the corn brings a natural sweetness that balances out the savory broth.

The creaminess of the heavy cream makes this soup feel indulgent, while still being light enough for a healthy meal. It’s a great option for a light lunch or as a side dish to a main course.

Keto Corn and Pumpkin Soup

This keto corn and pumpkin soup offers a comforting fall-inspired flavor with a deliciously creamy texture.

The sweetness of the corn pairs wonderfully with the earthy richness of pumpkin, creating a warm and satisfying dish perfect for cozy evenings. With a smooth base and a hint of spices, this soup is both filling and flavorful, all while staying low in carbs.

Ingredients:

• 1 cup canned corn (drained, or use frozen corn)
• 2 cups pumpkin puree (unsweetened)
• 1 cup heavy cream
• 4 cups vegetable or chicken broth
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• Salt and pepper to taste
• Fresh thyme (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.
2. Stir in the ground cinnamon and nutmeg, allowing the spices to toast slightly for about 1 minute.
3. Add the vegetable or chicken broth and pumpkin puree, then bring the mixture to a simmer. Cook for 10 minutes to allow the flavors to meld.
4. Stir in the corn and heavy cream, and let the soup simmer for another 5-7 minutes, allowing it to thicken and the flavors to blend together.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh thyme.

This keto corn and pumpkin soup is a deliciously creamy, savory-sweet dish with the perfect fall flavors. The combination of pumpkin and corn creates a lovely, earthy sweetness, while the spices add depth and warmth.

The cream makes it rich and comforting, and the soup is light on carbs, making it a great choice for a keto-friendly meal. It’s an ideal dish for cooler weather or when you’re craving something cozy and satisfying.

Keto Corn and Cabbage Soup

This keto corn and cabbage soup is a hearty, flavorful dish that combines the sweetness of corn with the earthy taste of cabbage. The cabbage adds a slight crunch and a mild flavor that complements the creaminess of the soup, while the corn brings a subtle sweetness that balances the savory ingredients.

The soup is incredibly filling yet low in carbs, making it a great option for anyone on a keto diet. It’s easy to prepare, nutritious, and perfect for meal prepping.

Ingredients:

• 1 cup canned corn (drained, or use frozen corn)
• 2 cups cabbage (shredded)
• 1 cup heavy cream
• 4 cups vegetable broth
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 1 tsp ground turmeric
• ½ tsp ground black pepper
• Salt to taste
• Fresh parsley (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for about 3-4 minutes until softened.
2. Stir in the ground turmeric and black pepper, then add the vegetable broth and bring to a simmer. Let the broth cook for 5 minutes to allow the flavors to develop.
3. Add the shredded cabbage and corn, and continue to simmer for another 8-10 minutes, allowing the cabbage to soften.
4. Stir in the heavy cream and cook for an additional 5 minutes, letting the soup thicken slightly.
5. Season with salt to taste, and serve hot, garnished with fresh parsley.

This keto corn and cabbage soup is a wonderful, light yet filling option for a healthy meal. The cabbage brings in fiber and essential nutrients, while the corn adds just the right amount of sweetness.

The creamy broth adds richness without being too heavy, making this a perfectly balanced and comforting soup.

Keto Corn and Roasted Red Pepper Soup

This keto corn and roasted red pepper soup offers a combination of sweet corn and smoky roasted red peppers in a creamy base that’s full of flavor. The roasted red peppers provide a depth of smokiness that enhances the natural sweetness of the corn.

The heavy cream creates a velvety texture, making each spoonful rich and satisfying. It’s a vibrant soup with both savory and slightly sweet notes, perfect for a keto-friendly lunch or dinner.

Ingredients:

• 1 cup canned corn (drained, or use frozen corn)
• 2 large roasted red peppers (peeled and chopped)
• 1 cup heavy cream
• 4 cups vegetable broth
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh basil (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.
2. Stir in the smoked paprika, followed by the vegetable broth. Bring to a simmer and cook for about 10 minutes to blend the flavors.
3. Add the roasted red peppers and corn, continuing to simmer for another 5-7 minutes.
4. Stir in the heavy cream, and let the soup cook for another 5 minutes, allowing it to thicken slightly.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh basil.

This keto corn and roasted red pepper soup is a perfect balance of smoky, sweet, and creamy flavors. The roasted red peppers elevate the soup with a subtle smokiness, and the corn adds a pleasant sweetness that contrasts beautifully with the savory broth.

This soup is an excellent choice for anyone looking for a low-carb yet rich and flavorful dish.

Keto Corn and Avocado Soup

This keto corn and avocado soup is a creamy, cooling soup perfect for those who love fresh, vibrant flavors. The creamy avocado blends beautifully with the sweet corn, creating a rich, smooth texture.

With a light, refreshing base and a slight tang from lime, this soup offers a satisfying, nutrient-packed dish that’s low in carbs but full of flavor. It’s perfect for a light lunch or an appetizer.

Ingredients:

• 1 cup canned corn (drained, or use frozen corn)
• 1 ripe avocado (peeled and pitted)
• 1 cup chicken or vegetable broth
• 1 cup heavy cream
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Pour in the chicken or vegetable broth and bring to a simmer. Let the broth cook for about 5 minutes.
3. Add the corn, avocado, and heavy cream. Stir and cook for another 5 minutes, allowing the flavors to blend together.
4. Use an immersion blender or regular blender to puree the soup until smooth and creamy.
5. Stir in the lime juice, and season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

This keto corn and avocado soup is a refreshing and creamy dish that brings together the freshness of avocado with the sweetness of corn.

The lime juice adds a touch of brightness, while the creaminess of the avocado and heavy cream creates a smooth, velvety texture. It’s perfect for a light, healthy meal that’s satisfying without being heavy.

Keto Corn and Shrimp Soup

This keto corn and shrimp soup is a light, flavorful dish that combines the sweetness of corn with the delicate taste of shrimp. The shrimp adds a savory, tender bite to the soup, while the corn provides a natural sweetness that pairs wonderfully with the creamy broth.

The addition of a touch of Cajun seasoning adds just the right amount of spice, making this soup both savory and exciting to the taste buds. It’s a perfect meal for anyone looking for a healthy, low-carb soup option with a touch of indulgence.

Ingredients:

• 1 lb shrimp (peeled and deveined)
• 1 cup canned corn (drained, or use frozen corn)
• 1 cup heavy cream
• 3 cups chicken broth
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 1 tsp Cajun seasoning
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for about 3-4 minutes until softened and fragrant.
2. Stir in the Cajun seasoning and cook for another minute, allowing the spices to become aromatic.
3. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 5-7 minutes.
4. Add the corn and heavy cream, continuing to simmer for another 5 minutes.
5. Add the shrimp to the pot and cook for an additional 3-4 minutes, or until the shrimp turn pink and are cooked through.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

This keto corn and shrimp soup is a delightful, low-carb meal that offers a great balance of flavors. The shrimp adds a delicate yet savory protein, while the corn brings sweetness that complements the creamy broth.

The Cajun seasoning adds a bold touch, making this soup both rich and satisfying. Perfect for a light, filling dinner.

Keto Corn and Bacon Cauliflower Soup

This keto corn and bacon cauliflower soup is a rich and creamy dish that uses cauliflower to provide a hearty base without the carbs of traditional potatoes. The combination of bacon, corn, and cauliflower creates a satisfying, flavorful soup that’s both comforting and low in carbs.

The smokiness of the bacon and the sweetness of the corn shine through, making this soup a perfect balance of savory and sweet.

Ingredients:

• 1 cup canned corn (drained, or use frozen corn)
• 1 medium head of cauliflower (chopped into florets)
• 4 slices bacon (cooked and crumbled)
• 1 cup heavy cream
• 4 cups chicken or vegetable broth
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh chives (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for about 3-4 minutes until softened.
2. Add the cauliflower florets and cook for another 5 minutes, allowing the cauliflower to soften slightly.
3. Pour in the chicken or vegetable broth and bring to a simmer. Cook for about 10-12 minutes, until the cauliflower is tender.
4. Stir in the corn and heavy cream, and let the soup simmer for another 5-7 minutes.
5. Use an immersion blender or regular blender to puree the soup until smooth and creamy.
6. Stir in the crumbled bacon and season with salt, pepper, and dried thyme. Serve hot, garnished with fresh chives.

This keto corn and bacon cauliflower soup is a fantastic, comforting dish that’s both creamy and savory.

The cauliflower adds a smooth, velvety texture while keeping the soup low in carbs, while the bacon provides a crispy, smoky element that contrasts beautifully with the sweetness of the corn. It’s a perfect choice for a filling and flavorful meal.

Keto Corn and White Bean Soup

This keto corn and white bean soup is a comforting, savory dish that combines the natural sweetness of corn with the creamy, tender texture of white beans. While beans are often avoided on strict keto diets due to their carb content, using a small amount here allows for a delicious, satisfying soup without exceeding carb limits.

The creamy broth and hearty beans make this soup feel indulgent, while still keeping it low-carb and flavorful.

Ingredients:

• 1 cup canned corn (drained, or use frozen corn)
• 1 cup white beans (cooked, or use canned white beans, drained)
• 1 cup heavy cream
• 3 cups chicken or vegetable broth
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh thyme (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Stir in the dried rosemary, then pour in the chicken or vegetable broth. Bring to a simmer and cook for about 10 minutes.
3. Add the corn and white beans to the pot and continue to simmer for another 5 minutes.
4. Stir in the heavy cream and cook for an additional 5 minutes, allowing the soup to thicken slightly.
5. Use an immersion blender or regular blender to blend about half of the soup, leaving some of the beans and corn whole for texture.
6. Season with salt and pepper to taste, and serve hot, garnished with fresh thyme.

This keto corn and white bean soup is a warm and satisfying dish with a perfect balance of creamy and hearty textures. The white beans add just the right amount of substance to the soup without adding too many carbs, while the corn adds a touch of sweetness.

The rosemary and thyme enhance the savory flavors, making this soup a filling and delicious option for any keto meal plan.

Keto Corn and Sausage Soup

This keto corn and sausage soup is a flavorful, hearty dish that combines spicy sausage with the natural sweetness of corn. The savory sausage adds depth to the soup, while the corn brings a subtle sweetness that balances the richness of the broth.

The heavy cream creates a creamy texture, making this soup feel indulgent and satisfying. It’s a perfect combination of spicy, savory, and creamy flavors, making it a great low-carb meal.

Ingredients:

• 1 lb sausage (Italian or breakfast sausage, crumbled)
• 1 cup canned corn (drained, or use frozen corn)
• 1 cup heavy cream
• 4 cups chicken broth
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the crumbled sausage and cook until browned and fully cooked through, about 7-8 minutes. Remove the sausage from the pot and set it aside.
2. In the same pot, add the chopped onion and garlic, cooking for 3-4 minutes until softened.
3. Stir in the dried oregano, then add the chicken broth and bring the mixture to a simmer. Cook for 5-7 minutes to allow the flavors to develop.
4. Add the corn, heavy cream, and cooked sausage back to the pot, simmering for another 5-7 minutes to blend the flavors together.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

This keto corn and sausage soup is a rich and satisfying dish that combines the savory flavors of sausage with the natural sweetness of corn.

The creamy broth and spicy sausage create a perfect balance of flavors, making this a hearty and delicious soup ideal for any keto meal. It’s a simple yet filling dish that’s perfect for colder days.

Keto Corn and Broccoli Soup

This keto corn and broccoli soup is a nutrient-packed, creamy dish that combines the natural sweetness of corn with the earthy flavor of broccoli. The heavy cream gives the soup a rich and smooth texture, while the corn adds a subtle sweetness that pairs well with the broccoli.

It’s a low-carb, healthy option that’s full of vitamins and fiber, making it an excellent choice for anyone looking to stay on track with their keto diet while still enjoying a satisfying and flavorful meal.

Ingredients:

• 1 cup canned corn (drained, or use frozen corn)
• 2 cups broccoli florets (steamed or blanched)
• 1 cup heavy cream
• 3 cups vegetable or chicken broth
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh Parmesan cheese (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the vegetable or chicken broth and bring to a simmer. Let the soup cook for about 5 minutes to allow the flavors to meld.
3. Add the corn and steamed broccoli, simmering for another 7-8 minutes until everything is heated through.
4. Stir in the heavy cream and cook for an additional 5 minutes, allowing the soup to thicken slightly.
5. Use an immersion blender or regular blender to puree the soup until smooth, leaving a little texture from the broccoli if desired.
6. Season with salt and pepper to taste. Serve hot, garnished with freshly grated Parmesan cheese.

This keto corn and broccoli soup is a wonderful, healthy dish that’s creamy, comforting, and full of flavor. The broccoli adds a nutritious element, while the corn brings a touch of sweetness.

The creamy broth ties it all together, creating a satisfying meal that’s perfect for a keto-friendly diet.

Keto Corn and Zucchini Soup

This keto corn and zucchini soup is a light, refreshing dish that combines the sweetness of corn with the mild flavor of zucchini. The zucchini adds a fresh, slightly savory component, while the corn brings a natural sweetness.

The creamy broth, made with heavy cream and chicken broth, ties the flavors together into a comforting, low-carb meal that’s perfect for a healthy lunch or dinner. It’s an easy, nutrient-packed soup that will leave you feeling satisfied without being too heavy.

Ingredients:

• 1 cup canned corn (drained, or use frozen corn)
• 2 medium zucchinis (chopped)
• 1 cup heavy cream
• 3 cups chicken or vegetable broth
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh basil or parsley (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the chopped zucchini and cook for another 5 minutes, stirring occasionally.
3. Pour in the chicken or vegetable broth and bring the mixture to a simmer. Let it cook for 10 minutes, allowing the zucchini to soften.
4. Add the corn and heavy cream, and simmer for an additional 5 minutes to allow the flavors to meld together.
5. Use an immersion blender or regular blender to puree the soup until smooth, or leave some chunks of zucchini for texture.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh basil or parsley.

This keto corn and zucchini soup is a flavorful, light dish that’s perfect for those looking for a low-carb, healthy meal. The zucchini adds a fresh, mild flavor that pairs beautifully with the sweetness of the corn.

The creamy broth makes the soup rich and satisfying, while still being light enough to enjoy any time of day. It’s a great addition to any keto meal plan.

Keto Corn and Turkey Soup

This keto corn and turkey soup is a light yet hearty option for a comforting, low-carb meal. The lean turkey provides a great protein source, while the corn adds a natural sweetness to balance the savory turkey and broth.

With a rich, creamy texture from the heavy cream, this soup is satisfying and full of flavor. It’s a great way to use up leftover turkey, or you can easily cook fresh turkey for this dish. This soup is perfect for a healthy lunch or dinner.

Ingredients:

• 1 lb ground turkey
• 1 cup canned corn (drained, or use frozen corn)
• 1 cup heavy cream
• 4 cups chicken broth
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the ground turkey and cook until browned, breaking it up with a spoon as it cooks.
2. Add the chopped onion and garlic, cooking for another 3-4 minutes until softened and fragrant.
3. Stir in the dried rosemary, followed by the chicken broth. Bring to a simmer and cook for 5-7 minutes.
4. Add the corn and heavy cream, continuing to simmer for another 5 minutes.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

This keto corn and turkey soup is a comforting dish that’s both healthy and filling. The ground turkey adds a lean protein source, while the corn provides a touch of sweetness that complements the savory broth.

The heavy cream creates a creamy texture, making this soup both rich and satisfying without being too heavy. It’s perfect for a low-carb, nutritious meal.

Keto Corn and Spinach Soup

This keto corn and spinach soup is a fresh, vibrant dish that combines the sweetness of corn with the nutritious goodness of spinach.

The spinach adds a leafy, earthy flavor that complements the corn’s natural sweetness. The soup has a creamy base, which makes it feel indulgent yet light and healthy. It’s an easy-to-make, nutrient-packed dish that’s perfect for a keto-friendly diet and can be enjoyed as a main dish or side.

Ingredients:

• 1 cup canned corn (drained, or use frozen corn)
• 3 cups fresh spinach (roughly chopped)
• 1 cup heavy cream
• 4 cups chicken or vegetable broth
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 1 tsp ground nutmeg
• Salt and pepper to taste
• Fresh basil (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Stir in the ground nutmeg, then add the chicken or vegetable broth. Bring to a simmer and cook for about 5-7 minutes.
3. Add the corn and spinach, and simmer for another 5 minutes, allowing the spinach to wilt and the corn to heat through.
4. Stir in the heavy cream and cook for an additional 5 minutes, letting the soup thicken slightly.
5. Use an immersion blender or regular blender to puree the soup until smooth, or leave some spinach and corn pieces for texture.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh basil.

This keto corn and spinach soup is a vibrant, nutritious option that balances sweetness with savory flavors. The spinach provides important nutrients and a fresh flavor, while the corn brings a touch of sweetness.

The creamy broth makes the soup rich and satisfying, and the nutmeg adds a warm, aromatic flavor. It’s a light, yet filling option for any keto meal plan.

Keto Corn and Carrot Soup

This keto corn and carrot soup is a creamy, flavorful dish that combines the sweetness of corn with the natural sweetness of carrots. The carrots are blended into the soup, creating a smooth, velvety texture that pairs wonderfully with the corn.

With a subtle blend of spices and a rich, creamy base, this soup is both comforting and satisfying. It’s a perfect low-carb option for those looking for a lighter meal that’s still full of flavor.

Ingredients:

• 1 cup canned corn (drained, or use frozen corn)
• 2 large carrots (peeled and chopped)
• 1 cup heavy cream
• 4 cups vegetable or chicken broth
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 1 tsp ground ginger
• Salt and pepper to taste
• Fresh thyme (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the chopped carrots and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable or chicken broth and bring the mixture to a simmer. Let it cook for 10-12 minutes, or until the carrots are tender.
4. Add the corn and heavy cream, continuing to simmer for an additional 5 minutes.
5. Use an immersion blender or regular blender to puree the soup until smooth and creamy.
6. Stir in the ground ginger, then season with salt and pepper to taste. Serve hot, garnished with fresh thyme.

This keto corn and carrot soup is a delicious, creamy dish that balances the natural sweetness of both the corn and carrots.

The ginger adds a warm, aromatic flavor that complements the soup’s overall taste. The creamy texture makes it indulgent without being heavy, and it’s an excellent low-carb choice for anyone looking for a comforting, satisfying meal.

Keto Corn and Mushroom Soup

This keto corn and mushroom soup is a comforting and hearty dish that combines the earthiness of mushrooms with the sweetness of corn. The mushrooms add a rich umami flavor, while the corn brings a subtle sweetness that balances the savory elements of the soup.

The heavy cream provides a smooth, creamy texture, making this soup indulgent while still being low-carb. Perfect for those who enjoy a savory soup with a touch of sweetness, it’s ideal for a cozy meal any time of year.

Ingredients:

• 1 cup canned corn (drained, or use frozen corn)
• 2 cups mushrooms (sliced)
• 1 cup heavy cream
• 4 cups chicken or vegetable broth
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Stir in the sliced mushrooms and dried thyme, cooking for about 5-7 minutes until the mushrooms release their moisture and soften.
3. Pour in the chicken or vegetable broth, bringing the mixture to a simmer. Let it cook for 5-7 minutes to allow the flavors to meld.
4. Add the corn and heavy cream, continuing to simmer for another 5-7 minutes.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

This keto corn and mushroom soup is a rich and comforting dish with a wonderful balance of earthy mushrooms and sweet corn.

The creamy texture and savory broth make it an indulgent low-carb meal, perfect for those looking to satisfy their cravings while staying on track with their keto diet. The fresh parsley garnish adds a refreshing touch, completing the dish.

Keto Corn and Chicken Soup

This keto corn and chicken soup is a simple, filling dish that combines tender chicken with the sweetness of corn. The chicken provides lean protein, while the corn adds just the right amount of sweetness.

The heavy cream and broth create a creamy base that’s rich and satisfying without being too heavy. This is an ideal soup for meal prepping or a quick, delicious dinner when you’re short on time.

Ingredients:

• 2 chicken breasts (cooked and shredded)
• 1 cup canned corn (drained, or use frozen corn)
• 1 cup heavy cream
• 4 cups chicken broth
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Stir in the ground cumin, then pour in the chicken broth, bringing it to a simmer. Let it cook for 5 minutes to blend the flavors.
3. Add the shredded chicken, corn, and heavy cream, simmering for another 5-7 minutes until heated through.
4. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

This keto corn and chicken soup is a comforting and flavorful meal that’s both filling and healthy.

The combination of chicken and corn provides a nice balance of protein and sweetness, while the creamy broth ties everything together into a satisfying dish. It’s a great option for anyone looking for a simple, low-carb soup.

Keto Corn and Bell Pepper Soup

This keto corn and bell pepper soup is a vibrant, colorful dish that combines the natural sweetness of corn with the crisp, fresh taste of bell peppers.

The bell peppers add a slight crunch and a burst of flavor that enhances the sweetness of the corn. The creamy base makes the soup rich without being heavy, and it’s easy to prepare, making it a perfect option for a quick keto meal.

Ingredients:

• 1 cup canned corn (drained, or use frozen corn)
• 2 bell peppers (chopped, any color)
• 1 cup heavy cream
• 4 cups vegetable or chicken broth
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 1 tsp paprika
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Stir in the chopped bell peppers and paprika, cooking for another 5-7 minutes until the peppers soften slightly.
3. Add the vegetable or chicken broth and bring to a simmer. Let it cook for about 10 minutes to allow the flavors to combine.
4. Add the corn and heavy cream, continuing to simmer for another 5-7 minutes.
5. Use an immersion blender or regular blender to puree the soup until smooth, or leave some chunks for texture.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

This keto corn and bell pepper soup is a light and flavorful dish with vibrant colors and a nice balance of sweet and savory flavors.

The bell peppers provide a fresh crunch, while the corn adds natural sweetness. The creamy broth ties everything together, making it a filling and satisfying low-carb meal.

This soup is perfect for anyone looking to add more vegetables to their diet while keeping things keto-friendly.