Corn soup

Name: Corn soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 bowls
Cuisine: Israeli
Ingredients: 30 ml Canola oil; 200 g Onion, chopped; 2 pcs Garlic, chopped; 900 g Corn kernels, frozen, canned and drained, or cut from fresh cobs; 300 g Potato, cubed; 1 pcs Bay leaf; 1,300 ml Water, or stock from the cobs; 11 g Salt; 1 g White pepper

Corn soup is creamy, sweet and golden, and in its parve form it can open a meat meal: corn, an onion and one potato, with no butter and no cream. Part of it is blended into a cream and part stays as whole kernels, so every spoonful is both smooth and juicy.

Pot calculator Order Corn soup

VeganGluten freeDairy freeParve

Updated 22.10.2026

Time50 minCook 35 min

Pot6 bowls2.1 litres

Per bowl224 kcal6.4 g protein · a 350 ml bowl

Cost of the pot₪21for the pot, about ₪3.4 a bowl

The story of Corn soup

Corn was domesticated in Mexico in ancient times and reached Europe and the Middle East only after the voyages to the Americas. Sweet corn, the kind eaten as a vegetable, is a type in which the sugar in the kernel turns to starch more slowly than in corn grown for flour. Thick soups of corn, milk and potatoes are very common in North America, where they are called chowder.

In Israel corn soup belongs to winter evenings and family meals, mostly in its parve form: canned or frozen corn, a potato, and oil or margarine instead of butter, so it can be served before a meat course. Children love it for its sweetness, and adults because it is ready in half an hour.

What makes Corn soup itself

The sweetness of corn soup does not come from added sugar but from the kernel itself, and the texture comes from the starch in the corn and the potato. That makes it the easiest creamy soup to make without dairy: the corn brings both sweetness and thickness, and all that is left is to decide how much of it to blend.

Corn soup for any number of people

Change the number of people and the bowl size, and every ingredient updates in grams, with the cost, calories and protein per bowl.

People

Bowl size

Units

2.1litres in the pot

3Pot to use, litres

₪21Cost of the pot

₪3.4per bowl

225kcal per bowl

6.4g protein per bowl

Ingredient	Amount	Cost
The base
Canola oil	30 ml	₪0.5
Onion, chopped	200 g	₪1.2
Garlic, chopped	8 g · 2 pcs	₪0.3
The pot
Corn kernels, frozen, canned and drained, or cut from fresh cobs	900 g	₪16
Potato, cubed	300 g	₪1.8
Bay leaf	1 g · 1 pcs	₪0.4
Water, or stock from the cobs	1.3 l
Seasoning
Salt	11 g	₪0.0
White pepper	1 g	₪0.3

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Shelf prices at a large Israeli chain and specialty shops, October 2026. Nutrition from the ingredients in grams, before cooking.

How many calories in Corn soup? Nutrition facts and calorie calculator

Change the amount of any ingredient, drop one, or pick a lighter version, and the numbers per serving update at once: calories, fat, carbs, protein, sodium and fibre.

Corn soup has 64 calories per 100 ml. A 350 ml bowl made with our recipe has 224 calories: 6.4 g protein, 6.8 g fat and 36.9 g carbohydrates. A 250 ml cup has 160 calories.

Servings

Lighter

Ingredients, for the whole recipe

Canola oil30 ml41 kcal per serving
Onion, chopped200 g13 kcal per serving
Garlic, chopped2 pcs2 kcal per serving
Corn kernels, frozen, canned and drained, or cut from fresh cobs900 g129 kcal per serving
Potato, cubed300 g39 kcal per serving
Bay leaf1 pcs1 kcal per serving
Salt11 g0 kcal per serving
White pepper1 g0 kcal per serving

Nutrition facts

Serving350 ml

Energy225kcal

Protein 11%
Fat 26%
Carbs 63%

	Serving	Per 100 ml	% Daily Value
Fat	6.8 g	1.9	9%
Saturated fat	0.8 g	0.2	4%
Cholesterol	0 mg	0	0%
Sodium	738 mg	211	32%
Carbohydrates	36.9 g	10.6	13%
Dietary fibre	4.8 g	1.4	17%
Protein	6.4 g	1.8	13%
Calcium	21 mg	6.1	2%
Iron	1.4 mg	0.4	8%
Potassium	671 mg	192	14%

Daily values are based on a 2,000 kcal diet.

What each add-on adds to Corn soup

Values for the amount in the row, from the national food database.

Add-on	Calories	Protein, g	Fat, g
A tablespoon of oil	122	0	13.8
A slice of white bread	79	2.5	0.5
A slice of challah	126	4	1.1

How to make Corn soup

In cook mode the screen stays on, tap a step when it is done, and the timers run next to each step.

15 minPrep35 minCook

If using fresh cobs, stand each one on a board and cut the kernels off from top to bottom with a sharp knife. Keep the bare cobs for stock.
Heat the oil in a pot over medium heat and sweat the onion with a pinch of salt for 8 minutes, until soft and translucent.
Add the garlic and stir for 1 minute.
Add the potato, the corn, the bay leaf and the water, and bring to a boil.
Cook for 20 minutes over medium low heat with the lid half on, until the potato falls apart. Stir from the bottom now and then, because starch and sugar tend to stick.
Remove the bay leaf and ladle about a third of the soup, with plenty of whole kernels, into a bowl.
Blend the rest with a stick blender until smooth. For a completely silky texture, push it through a fine sieve with a spoon.
Return the reserved part to the pot, season with salt and white pepper, and heat for 2 more minutes.

The science of Corn soup

Kitchen science

Why corn loses its sweetness

Corn kernels contain enzymes that keep working after harvest, turning sugar into starch. In warmth this happens fast, and in the cold it slows right down. So a cob picked this morning and kept in the fridge is sweeter than one that sat in the heat for days, and quickly frozen corn keeps its sweetness.

Kitchen science

The skins that will not blend

Each kernel has a thin cellulose skin, a fibre that neither cooking nor blending breaks down. In blended corn soup the skins remain as tiny flecks. Strain for a silky soup, or keep them for a rustic one.

Kitchen science

Why corn soup thickens in the fridge

Starch from the corn and the potato swells with heat and absorbs water. As the soup cools, the starch chains realign and bond to each other, and the soup turns almost to jelly. Heat loosens them again, so add a little water and stir.

Kitchen science

Why it catches on the bottom

A soup rich in starch and sugar is thick, and thickness stops the liquid from circulating and spreading heat. The bottom layer gets far hotter than the rest, and the sugars caramelise and burn. Medium low heat and stirring from the bottom prevent it.

Kitchen science

Egg ribbons in the Chinese version

Egg proteins set well below boiling point. Drizzle beaten egg in a thin stream into gently simmering soup while stirring, and each drop sets into a fine thread. In hard boiling soup it sets into lumps, and in soup that is too thin the threads sink, which is why the soup is thickened with cornflour first.

Corn soup in every kitchen

Parve with potato

The recipe on this page: canola oil or margarine, a potato to thicken, and a third of the kernels left whole.

Dairy, with butter and cream

Sweat the onion in butter, swap 300 ml of the water for milk and add 100 ml of cream at the end. Richer and paler.

Chinese, with egg ribbons

A thinner soup thickened with cornflour, with beaten eggs drizzled in at the end while stirring until they set into fine threads. Made with vegetable stock it stays parve.

Corn chowder

The American version: a chunky soup with potato cubes, milk and butter. A kosher kitchen leaves out the bacon and uses smoked paprika for the smoky note.

Roasted corn

Char the cobs over a flame or in the oven until the kernels brown in spots, then cut them off. The soup turns smoky and deep.

With coconut milk and chilli

Parve and hot: coconut milk in place of some of the water, fresh chilli, ginger, and lime zest to serve.

Common Corn soup problems and how to fix them

Corn soup is not smooth, there are skins in it

The kernel skins never fully blend. Blend longer in a jug blender, or strain the blended part through a fine sieve and add the whole kernels back afterwards.

Corn soup is not sweet

The corn sat in the warmth for too long after picking and its sugar turned to starch. Switch to frozen corn and simmer the cobs for stock. A teaspoon of sugar is possible, but good corn does not need it.

Corn soup is gluey

Too much potato, or long blending that tore its cells. Use one medium potato and blend in pulses. If it is already gluey, thin with hot water and stir with a spoon, not the blender.

Corn soup burned on the bottom

The heat was too high and the soup was not stirred. Pour it at once into a clean pot without scraping the bottom, so the burned taste does not spread, and carry on over low heat.

The egg in my corn soup went lumpy

The soup was boiling hard, or the egg went in too fast. Lower to a gentle simmer, pour in a thin stream through the tines of a fork, and stir slowly in one direction.

Storing, freezing and reheating

3 days

In the fridge

3 months, except the egg version

In the freezer

2+4

To cool

Bring it from 60 to 21 °C within two hours and down to 5 °C within four more. Split a big pot into shallow boxes.

75 °C

Reheating

The soup thickens a lot when cold. Reheat over medium low heat with a little water, stirring from the bottom, until smooth and steaming.

Nutrition of Corn soup

From our recipe, per bowl and per 100 g, next to the national food database.

Serving	kcal	Protein, g	Fat, g	Carbs, g	Fibre, g
Our recipe, a 350 ml bowl	224	6.4	6.8	36.9	4.8
Our recipe, 100 ml	64	1.8	1.9	10.6	1.4
Typical Corn soup, 100 g	53	1.0	2.1	7.7	0.9
Typical Corn soup, 100 g (2)	61	1.7	2.9	7.1	0.7
Typical Corn soup, 100 g (3)	39	1.7	1.0	6.0	0.6

What the ingredients of Corn soup cost

What each ingredient costs in one pot, and where to buy it.

Ingredient	Price	In this pot	Where to buy
Corn kernels, frozen, canned and drained, or cut from fresh cobs	₪18 per kg	₪16	Supermarket
Potato, cubed	₪5.9 per kg	₪1.8	Greengrocer
Onion, chopped	₪5.9 per kg	₪1.2	Greengrocer
Canola oil	₪15 per litre	₪0.4	Supermarket
Bay leaf	₪360 per kg	₪0.4	Supermarket
Garlic, chopped	₪34 per kg	₪0.3	Greengrocer
White pepper	₪250 per kg	₪0.2	Supermarket
Salt	₪2.1 per kg	₪0	Supermarket

Shelf prices at a large Israeli chain and specialty shops, October 2026, VAT included. Vegetable prices change with the season.

Make Corn soup a meal

Shabbat

Ready Shabbat food

Soup, hamin, mains and sides, with a quantity calculator and prices.

Plan Shabbat

Hosting

Hosting trays

9 trays to go with the soup, with a planner by number of guests.

Tray planner

Events

Catering

A whole menu in grams per guest, with a reheating table.

Menus

What to serve with Corn soup

Serve hot with chopped spring onion, a pinch of smoked paprika and a few drops of oil, or with butter croutons in the dairy version.

Corn soup in large quantities: events, offices and communities

How much of everything by number of guests, at a 350 ml bowl. For institutional pots, catering and community kitchens.

Guests	Litres	30 l pots	Cost of ingredients
25	8.8	1	₪85
50	18	1	₪171
100	35	2	₪342
200	70	3	₪684
500	175	7	₪1,709

Every ingredient for any number of guests is in the calculator above: type the number of people.

Order Corn soup

A ready pot for Shabbat, an event or the office, ordered ahead.

Cooked to order, for Shabbat, an event or the office.
Tell us how many people and when, and we send a quote.
Delivery in Tel Aviv from ₪35, free over ₪750.

Ask for a quote for Corn soup

Order Corn soup for a large event

Large orders in Israel and abroad: events, offices, synagogues, communities and institutions.

In Israel: cooked in Tel Aviv and delivered to events in the area, and to large events anywhere in the country on a quote.
Abroad: for communities, events and restaurants. Tell us where, how many and when, and we come back with a quote and options.
Institutional quantities and a shopping list for any number of guests, in the calculator above.

Ask for a large-order quote

Frequently asked questions

How do you make creamy corn soup without dairy?

Cook one potato with the corn and blend most of the soup. The starch from both gives a cream without milk or cream, and oil or margarine stands in for butter.

Can you make corn soup with frozen corn?

Yes, and for most of the year it is the best choice. Frozen corn stays sweet and does not need thawing before it goes into the pot.

How many cobs do you need for corn soup?

About 8 medium cobs for the 900 g in this recipe, or fewer if they are large. Simmer the bare cobs for stock.

Why does corn soup get so thick the next day?

The cooled starch realigns into a network that traps water. Add a little water as you reheat and stir, and the soup returns to its texture.

What is the difference between corn soup and corn chowder?

Chowder is a chunky American soup with milk, butter and potato cubes. Israeli corn soup is blended and smoother, and usually parve.

Can you freeze corn soup?

Yes, for up to 3 months, except the egg version. After thawing stir well or blend for a few seconds, because the texture turns slightly grainy.

How many calories are in Corn soup?

A 350 ml bowl of Corn soup made with our recipe has about 224 calories and 6.4 g of protein. Per 100 ml: 64 calories.

How much does it cost to make Corn soup at home?

A pot of 6 bowls costs about ₪21 at Israeli shelf prices in October 2026, about ₪3.4 a bowl. The calculator above works it out for any number of people.

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