Corn and fennel soup is a warm, elegant dish that captures the natural sweetness of golden corn and the soft, anise-like fragrance of fennel. It’s a bowl of comfort that feels equally fitting for a casual weeknight supper or a refined starter course at a dinner gathering. The creamy texture and delicate layering of flavors create a sense of coziness without overwhelming the palate. This soup brings together seasonal ingredients and thoughtful preparation, offering a beautifully balanced recipe that satisfies both simplicity and sophistication.
Ingredient Breakdown
Choosing quality ingredients is essential to the depth and flavor of this soup. Frozen corn works beautifully here—it’s convenient and often frozen at peak ripeness, locking in sweetness. However, if fresh corn is in season, it can add a layer of brightness and texture that elevates the final result. Fennel adds a subtle licorice note that mellows as it cooks; both the bulb and the fronds are used—chop the bulb finely and reserve the feathery fronds for an attractive garnish. The aromatic base begins with sweet onion, garlic, sprigs of thyme, and a bay leaf, building a savory foundation that permeates the broth. Potato adds body, acting as a natural thickener that creates a silky finish when blended. The broth itself is key—use a good-quality chicken broth for richness, and finish with a swirl of heavy cream to round out the flavors and give the soup a luxurious mouthfeel.
Step-by-Step Preparation Guide
The soup starts with a classic flavor-building method: sautéing aromatics in olive oil. The sweet onion is softened first, releasing its sugars and forming a mellow base. Garlic, thyme, and bay leaf follow, each adding their own depth and complexity. As the potato joins the pan, it begins absorbing these savory elements. Once the broth and water are poured in, the gentle simmer begins. The addition of corn and fennel transforms the broth into a bright, vegetable-rich concoction. The soup simmers steadily for about 20 minutes—just enough time for the vegetables to become tender and infused with the aromatic broth. After resting briefly off the heat, the thyme and bay leaf are discarded, and the mixture is puréed until smooth, either with an immersion blender or in batches using a standard blender. Finally, the cream is stirred in, softening the soup’s flavors and enriching its consistency. Seasoning is adjusted with care, and a splash of water can be added if the texture feels too thick. When ladled into bowls, the soup is finished with a garnish of thawed corn kernels and delicate fennel fronds for color and crunch.
Recipe Tips & Frequently Asked Questions
How to prevent a grainy or overly thick soup:
Blend thoroughly and consider straining if needed. A splash of water can loosen the texture without diluting flavor.
Smart ways to balance seasoning before and after blending:
Taste before blending to control saltiness, then fine-tune once the cream is added.
Cooling and blending hot soup safely:
Always let the soup cool slightly. When using a blender, fill only halfway, leave one corner of the lid open, and cover with a towel to prevent splatter.
Optional additions for flavor boosters:
A dash of smoked paprika adds a whisper of warmth, while a splash of white wine during the simmer enhances the aromatic base.
Can I use canned corn instead of frozen?
Yes, but drain and rinse it first. Frozen corn tends to have a fresher, more vibrant flavor.
How long does this soup keep in the fridge or freezer?
Refrigerate for up to 4 days or freeze for up to 2 months. Reheat gently to preserve the creamy texture.
Is it possible to make this soup dairy-free?
Absolutely—swap the cream for a splash of coconut milk or cashew cream for a plant-based version.
What’s the best way to reheat without losing flavor or texture?
Reheat slowly on the stovetop, stirring regularly. Avoid boiling, as it can cause the cream to separate.
Can I skip blending for a chunkier texture?
Yes, for a rustic variation, simply mash the vegetables lightly with a potato masher and skip the purée.
What to Serve With This Recipe
Serve this soup with thick slices of toasted baguette, a rustic focaccia, or grilled cheesy bread to complement the creamy texture. A peppery arugula salad with lemon vinaigrette adds brightness and contrast, balancing the soup’s richness. For a heartier meal, consider pairing it with grilled chicken skewers, roasted root vegetables, or even a light white fish. This soup also makes a beautiful starter for holiday dinners—its refined presentation and layered flavors set the tone for a memorable meal.
Creative Variations
For a vegetarian option, replace the chicken broth with vegetable stock without sacrificing flavor. Want a little kick? Stir in red pepper flakes or diced jalapeño for heat. Try swapping the thyme for dill or parsley to shift the herbal profile, creating a fresher, spring-inspired flavor. If you’re craving a coastal flair, add chunks of lump crab meat just before serving—the pairing of crab and corn is a timeless seafood delight that adds elegance and protein.
Corn and fennel soup is a graceful fusion of sweet and savory, creamy and fresh. It brings comfort without heaviness, and a touch of sophistication with minimal effort. Whether it’s served as a simple supper or an elegant entrée, this soup is a beautiful reminder that thoughtful ingredients and careful technique can turn humble vegetables into something truly satisfying.
Ingredients
2 tablespoons olive oil
1 medium clove of garlic, minced
3 to 4 sprigs fresh thyme
1 bay leaf
1 cup chopped sweet onion
1 cup chopped peeled potato
1 cup chopped fennel, plus fronds for garnish
2 cups frozen corn kernels, plus extra for serving
2 1/2 cups chicken broth
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup heavy cream, depending on preference
Instructions
Warm the olive oil in a medium-sized saucepan set over medium heat. Once the oil shimmers, add the chopped sweet onion and sauté, stirring often, until softened and translucent—this should take about 3 to 5 minutes.
Introduce the diced potato, fresh thyme sprigs, bay leaf, and minced garlic to the pan. Season with about 1/2 teaspoon kosher salt and a few turns of freshly cracked black pepper. Stir everything together, ensuring the potatoes are evenly coated in the fragrant mixture. Continue cooking for another 2 to 3 minutes.
Pour in the chicken broth along with 1 cup of water. Bring the mixture to a gentle simmer. Stir in the frozen corn and chopped fennel, and allow the soup to simmer uncovered for around 20 minutes, or until the vegetables are tender when pierced with a fork. Adjust the heat as necessary to maintain a consistent simmer without boiling.
Remove the pot from the heat and let it cool slightly—about 5 minutes. Discard the thyme sprigs and bay leaf. Blend the soup in batches using a standard blender (fill no more than halfway and leave one corner of the lid open, covered with a towel to prevent splashes) or use an immersion blender directly in the pot to achieve a smooth consistency.
Stir in the heavy cream, starting with 1/4 cup and increasing to 1/2 cup if you prefer a richer texture. Gently reheat the soup over low heat if needed. Adjust the consistency with a splash of water and fine-tune the seasoning with additional salt and pepper.
Ladle the hot soup into bowls and garnish with a handful of thawed corn kernels and delicate fennel fronds for a fresh, vibrant finish.
Corn and Fennel Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium clove of garlic minced
- 3 to 4 sprigs fresh thyme
- 1 bay leaf
- 1 cup chopped sweet onion
- 1 cup chopped peeled potato
- 1 cup chopped fennel plus fronds for garnish
- 2 cups frozen corn kernels plus extra for serving
- 2 1/2 cups chicken broth
- Kosher salt and freshly ground black pepper
- 1/4 to 1/2 cup heavy cream depending on preference
Instructions
- Warm the olive oil in a medium-sized saucepan set over medium heat. Once the oil shimmers, add the chopped sweet onion and sauté, stirring often, until softened and translucent—this should take about 3 to 5 minutes.
- Introduce the diced potato, fresh thyme sprigs, bay leaf, and minced garlic to the pan. Season with about 1/2 teaspoon kosher salt and a few turns of freshly cracked black pepper. Stir everything together, ensuring the potatoes are evenly coated in the fragrant mixture. Continue cooking for another 2 to 3 minutes.
- Pour in the chicken broth along with 1 cup of water. Bring the mixture to a gentle simmer. Stir in the frozen corn and chopped fennel, and allow the soup to simmer uncovered for around 20 minutes, or until the vegetables are tender when pierced with a fork. Adjust the heat as necessary to maintain a consistent simmer without boiling.
- Remove the pot from the heat and let it cool slightly—about 5 minutes. Discard the thyme sprigs and bay leaf. Blend the soup in batches using a standard blender (fill no more than halfway and leave one corner of the lid open, covered with a towel to prevent splashes) or use an immersion blender directly in the pot to achieve a smooth consistency.
- Stir in the heavy cream, starting with 1/4 cup and increasing to 1/2 cup if you prefer a richer texture. Gently reheat the soup over low heat if needed. Adjust the consistency with a splash of water and fine-tune the seasoning with additional salt and pepper.
- Ladle the hot soup into bowls and garnish with a handful of thawed corn kernels and delicate fennel fronds for a fresh, vibrant finish.
