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Rosemary Corn Soup

Rated as 4.67 out of 5 Stars

"When our granddaughter Kim hosted the family Thanksgiving dinner at her home for the first time, she served a five-course meal, much to our surprise! For the first course, she ladled up steaming bowls of this rich creamy soup. It was absolutely delicious. -Thelma Reid, Guthrie, Oklahoma"
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Ingredients

1 h servings
Original recipe yields 8 servings

Directions

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  1. In a large saucepan, saute onions, carrots and celery in 2 tablespoons butter until tender. Add 3-1/2 cups corn, broth, rosemary, garlic and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Cool; process in batches in a blender or food processor until pureed. Return to the pan.
  2. In a small skillet, saute red pepper in remaining butter until tender. add to corn mixture. Stir in cream and remaining corn; heat through, stirring occasionally. Season with salt and pepper.

Reviews

Read all reviews 20
  1. 27 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

i made this soup as the first course of a birthday dinner for a friend. after i saw on another webpage the exact same recipe and i was by bon appetit, i decided on this recipe. the only differ...

Most helpful critical review

I thought the soup was good and very creamy, thought I subsituted the 1/2 & 1/2 with regular milk. However, my family hated the taste of rosemary with the chowder. DS suggest making the soup aga...

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i made this soup as the first course of a birthday dinner for a friend. after i saw on another webpage the exact same recipe and i was by bon appetit, i decided on this recipe. the only differ...

This was decent. If you are using fresh rosemary it makes more sense to add it later in the cooking process instead of at the beginning.

This soup was really delicious. I used an immersion blender while the soup was still hot, rather than waiting for it to cool and transferring it to a blender. It would be great with crab added...

I thought this soup was very tasty! It was my first experience with making a corn based soup and I was very pleased. It's a great use of all of that fresh CSA corn that keeps finding it way in...

Outstanding. The only thing I changed was sauteing the the vegetables on low for a good 1/2 hour or so to caramelize (there's a good chance I added more cayenne as well). I love corn and creamy ...

DELICIOUS! Every time I make this I am asked for the recipe. Soon all of Cairo will be making this yummy soup! I use oil instead of butter and skim milk instead of half and half so it's much lig...

really loved this soup, added a small zucchini i found in my fridge to get rid of it so I'm guessing you can probably add a few other veggies for added nutrition if you want without changing the...

I served this soup as the first course for Christmas dinner and it was the star of the meal. My husband went in for leftovers of it the next day and told me I'd better have some before he eats ...

I thought the soup was good and very creamy, thought I subsituted the 1/2 & 1/2 with regular milk. However, my family hated the taste of rosemary with the chowder. DS suggest making the soup aga...