Creamy White Cheddar Corn Soup: The Ultimate Comfort Food for Fall
As the leaves begin to turn and a crisp coolness fills the air, there’s nothing quite as comforting as a warm bowl of homemade soup. This Creamy White Cheddar Corn Soup is a celebration of autumn’s bounty, blending the vibrant sweetness of golden corn kernels with the delightful tang of sharp white cheddar cheese. It’s a beautifully bright-colored soup, perfect for those chilly fall evenings when you crave something both hearty and incredibly satisfying.
The magic of this soup lies in its perfect balance of flavors and textures. Sweet corn is complemented by sautéed red bell pepper and the subtle, delicate sweetness of Vidalia onion, creating a base that’s rich in flavor and aroma. You have complete control over its final texture – blend it until it’s silky smooth and velvety, or leave in some delightful chunks for a more rustic, home-style feel. Topped with extra gooey, melty cheese, this soup transcends a simple meal, becoming a true culinary experience.
Just observe that captivating color! Tiny, vibrant bits of red bell pepper playfully peek through the gorgeous, bright yellow corn-filled broth, promising a feast for both the eyes and the palate. This soup is inherently warm and sweet, offering a cozy embrace with every spoonful. However, if your preference leans towards a more savory profile, a simple adjustment of salt and freshly ground black pepper will transform it, allowing you to savor the best of both worlds. The rich, creamy base provides the perfect canvas for your preferred seasoning, ensuring every bite is tailored to your taste buds.
The Inspiration Behind the Recipe
I initially stumbled upon this truly wonderful white cheddar soup recipe on Sargento’s website, and it immediately caught my attention. As luck would have it, I had just purchased a bag of their high-quality white cheddar cheese, so the timing couldn’t have been more perfect. It felt like fate was guiding me towards this incredible dish! Sargento’s Artisan Blends® Shredded Wisconsin Sharp White Cheddar Cheese truly elevates this recipe, providing an authentic, robust flavor and a wonderfully smooth melt that transforms the soup into a luxurious, creamy masterpiece. Their dedication to quality cheese shines through, making this soup an absolute standout.
Crafting Your Ideal Texture: Smooth or Chunky?
One of the best aspects of this Creamy White Cheddar Corn Soup is how adaptable it is to your texture preferences. For this batch, I used an immersion blender, and I deliberately left the soup with a delightful, slightly chunky texture. This method is fantastic if you enjoy a little bite and variety in your soup, allowing the individual ingredients to still be felt on the palate. However, if your heart desires a truly velvety, perfectly smooth, and luxurious texture, a food processor is undoubtedly your best friend here. It will break down all the ingredients into a fine puree, creating a silken consistency that is incredibly satisfying. Simply transfer the simmered mixture in batches to your food processor, being careful with hot liquids, and blend until completely smooth. You control the outcome!
When preparing this recipe, I often find myself cutting the original quantities in half while increasing the amount of red bell pepper. This adjustment yields the perfect amount for a few days’ worth of lunches, making it a fantastic meal prep option. It’s also a convenient way to manage portion sizes for a smaller household without compromising on flavor or the rich, comforting experience this soup offers.
The Simple Steps to a Flavorful Fall Favorite
The process of creating this flavorful soup is surprisingly straightforward, yet it yields profoundly delicious results. It begins with sautéing the sweet Vidalia onions, diced red bell pepper, and minced garlic in a large saucepan until they are fragrant and tender, forming a rich aromatic base. This initial step builds the foundation of flavor for the entire soup. Once the aromatics are perfectly softened, you’ll add the chicken broth, sweet corn, a bay leaf for depth, and your chosen seasonings. Bring this mixture to a gentle boil, then reduce the heat and let it simmer for approximately 30 minutes, allowing all the flavors to meld beautifully. After simmering, remove the bay leaf and blend the soup to your desired consistency, whether you prefer it slightly chunky or perfectly smooth. Finally, stir in the heavy cream and the star of the show, the shredded white cheddar cheese, until it’s melted into gooey perfection. Serve this incredible soup warm, garnished with fresh herbs, a swirl of extra cream, or a sprinkle of additional cheese, and prepare to be delighted! It truly is a perfectly wonderful autumn soup, ready to warm you from the inside out on the chilly days ahead.
Why This Soup is Perfect for Autumn
This Creamy White Cheddar Corn Soup isn’t just a meal; it’s an experience tailor-made for the autumn season. The warmth of a bowl of soup, especially one as rich and inviting as this, is inherently comforting when the temperatures drop. Corn, a classic late-summer to early-fall harvest, brings a natural sweetness that reminds us of sunny days, while the robust white cheddar adds a layer of sophistication and creamy indulgence. It’s a versatile dish that can serve as a light lunch, a satisfying appetizer, or a comforting dinner, effortlessly fitting into any fall occasion. Furthermore, the bright colors of the corn and red bell pepper evoke the vibrant hues of fall foliage, making it a visually appealing addition to your seasonal table. Embrace the coziness that this soup offers, turning any ordinary day into a delightful autumn moment.
The Stars of Our Soup: Key Ingredients
Every ingredient in this recipe plays a crucial role in building its incredible flavor profile. Understanding their contributions helps appreciate the symphony of tastes in each spoonful.
Sweet Corn
The foundation of this soup is, of course, the corn. Using frozen corn kernels is convenient and ensures a consistent sweetness and texture year-round. These golden gems burst with natural sugars, providing a wholesome base that is both satisfying and naturally flavorful. While fresh corn cut from the cob in season offers an unparalleled taste, high-quality frozen corn is an excellent substitute, locking in that essential sweetness. It lends a beautiful golden hue to the soup and provides delightful bursts of texture.
Vidalia Onion & Red Bell Pepper
These two vegetables are the unsung heroes, building a savory-sweet aromatic base. Vidalia onions, known for their exceptional sweetness and mild flavor, caramelize beautifully when sautéed, adding depth without any harshness. The red bell pepper contributes a subtle fruity note and a vibrant splash of color, along with a hint of earthy sweetness that complements the corn perfectly. Together with minced garlic, they create a fragrant foundation that elevates the entire dish.
Sharp White Cheddar Cheese
The star of the creamy element, sharp white cheddar, introduces a distinctive tang and richness that sets this soup apart. Unlike yellow cheddar, white cheddar often has a purer, sharper flavor profile, without the added annatto for coloring. When melted into the soup, it creates an irresistibly smooth and luscious texture, infusing every spoonful with its characteristic salty, savory, and slightly piquant notes. The quality of your cheddar truly makes a difference here, ensuring a luxurious finish.
Serving Suggestions and Delicious Pairings
While this Creamy White Cheddar Corn Soup is perfectly satisfying on its own, a few thoughtful additions can elevate your dining experience:
- Crusty Bread: A warm, crusty baguette or sourdough loaf is ideal for soaking up every last drop of the rich broth.
- Homemade Croutons: A sprinkle of crunchy, seasoned croutons adds a wonderful textural contrast.
- Fresh Herbs: A garnish of chopped fresh chives, parsley, or cilantro not only adds a pop of color but also a fresh, aromatic finish.
- A Swirl of Cream: For an extra touch of indulgence, a drizzle of heavy cream or a dollop of sour cream or Greek yogurt can enhance the creaminess.
- Spicy Kick: A dash of hot sauce or a pinch of red pepper flakes for those who enjoy a little heat.
- Grilled Cheese Sandwich: For the ultimate comfort food pairing, serve alongside a classic grilled cheese sandwich. The combination is simply irresistible.
Make It Your Own: Exciting Variations
This recipe provides a fantastic base, but don’t hesitate to experiment and make it uniquely yours:
- Add Protein: For a heartier meal, consider adding cooked, shredded chicken, crispy bacon bits, or even sautéed shrimp in the final few minutes of cooking.
- Spicy Twist: Incorporate finely diced jalapeño or a pinch of cayenne pepper during the sautéing stage for a delightful kick.
- Smoky Flavor: A hint of smoked paprika or even a small amount of liquid smoke can add a wonderful depth. Using smoked gouda instead of or in addition to white cheddar would also be fantastic.
- Vegetable Boost: Enhance the nutritional value and texture by adding diced potatoes, carrots, or even a handful of spinach during the simmering phase.
- Different Cheeses: Experiment with other melty cheeses like sharp yellow cheddar, Monterey Jack, or a blend of your favorites.
- Vegan/Dairy-Free Option: Substitute vegetable broth for chicken broth, and use a plant-based milk (like cashew or almond milk) and a high-quality vegan white cheddar cheese alternative. Coconut cream can also add a lovely richness.
Storage and Reheating Tips
This soup is wonderful for making ahead and enjoying throughout the week:
- Storage: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Freezing: This soup freezes reasonably well, though dairy-based soups can sometimes separate slightly upon thawing. If freezing, cool completely, then transfer to freezer-safe containers or bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat the soup on the stovetop over medium-low heat, stirring frequently, until warmed through. Avoid boiling, as high heat can cause the dairy to separate or curdle. If it seems too thick, you can add a splash of broth or milk to reach your desired consistency.
Frequently Asked Questions About Creamy White Cheddar Corn Soup
Here are some common questions you might have when preparing this delicious soup:
How long does this soup last in the refrigerator?
When stored properly in an airtight container, this creamy white cheddar corn soup will last for about 3-4 days in the refrigerator. It often tastes even better the next day as the flavors have more time to meld.
Can I use fresh corn instead of frozen?
Absolutely! If fresh corn is in season, it will add an even brighter, sweeter flavor to your soup. You’ll need about 4-5 ears of corn to yield 2 ½ cups of kernels. Simply cut the kernels off the cob and add them to the soup as directed in the recipe.
Is this soup vegetarian?
As written, the recipe uses chicken broth, making it not vegetarian. However, it can easily be made vegetarian by substituting the chicken broth with a good quality vegetable broth. The rest of the ingredients are vegetarian-friendly.
What can I use instead of Vidalia onion?
If Vidalia onions are not available, you can use any other sweet onion variety, such as a Walla Walla onion, or even a regular yellow onion. The Vidalia provides a unique mild sweetness, but other onions will still provide a delicious aromatic base for the soup.
More Soup Recipes
- Taco Soup
- Fish Chowder
- Homemade Chili
- Chicken Bean Soup
- Cheddar Cheese Potato Soup
- Italian Sausage Tomato Orzo Soup
- Corn Chowder
Creamy White Cheddar Corn Soup
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 ½ tablespoons unsalted butter
- 1 cup diced sweet Vidalia onion
- ½ cup diced red bell pepper
- 2 cloves garlic minced
- 2 cups reduced sodium chicken broth
- 2 ½ cups frozen corn kernels
- 1 small bay leaf
- ¼ teaspoon each: salt freshly ground black pepper and dried thyme leaves
- ¼ cup heavy whipping cream
- 1 ¼ cups Sargento® Artisan Blends® Shredded Wisconsin Sharp White Cheddar Cheese
Before You Begin
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.3 g
Cholesterol 53.1 mg
Sodium 676.7 mg
Potassium 354.3 mg
Total Carbohydrate 31.7 g
Dietary Fiber 4.2 g
Sugars 4.4 g
Protein 14.4 g
Instructions
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Melt butter in a large saucepan over medium heat. Add onion and bell pepper; sauté 10 minutes. Add garlic; sauté 2 minutes.
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2
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Add broth, corn, bay leaf, salt, pepper and thyme leaves. Bring to a boil over high heat. Reduce heat; simmer uncovered 30 minutes.
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3
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Discard bay leaf. Transfer mixture 2 cups at a time to a blender container. Remove round plastic disc from lid; close lid and cover opening with a thick kitchen towel or pot holder. Hold towel over lid while blending mixture on high speed until mixture is pureed. Transfer mixture to a saucepan. Repeat with remaining soup mixture.
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4
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Add cream to soup; bring to a boil. Stir in cheese; turn off heat and stir until cheese is melted. Taste and adjust seasonings. Ladle soup into shallow bowls; garnish as desired.
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Sargento did compensate me for the time I dedicated to making this recipe and putting this post together for you, however my opinions on flavor and preparation are 100% mine. 🙂