Creamy fish and corn soup
- Preparation 20 min
- Cooking 30 min
- Servings 4
- Freezing Absolutely
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Creamy Fish and Corn Soup 🐟🌽
This creamy fish and corn soup is pure comfort in a bowl. Rich without being heavy, soothing without being boring, it’s the kind of meal you crave on rainy days or after spending hours outside in the cold. A true soup-meal that warms you up from the inside out.
Built on a base of bacon, leeks, garlic, and potatoes, this soup layers flavor slowly and intentionally. The corn adds a subtle sweetness, while the combination of salmon and white fish makes it hearty and satisfying. Finished with cream, it delivers a texture that’s silky, cozy, and deeply comforting.
Inspired by Nordic flavors and simple, honest ingredients, this is the kind of recipe that feels like a small escape. Familiar, nourishing, and exactly what you want when all you need is a big bowl and a spoon.
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✅ Add the fish at the end
Adding the fish near the end keeps it tender and prevents overcooking.
✅ Thicker texture, naturally
Mash a few potato cubes directly in the pot to thicken the soup without extra cream.
✅ Great for leftovers
This soup reheats beautifully over low heat the next day.
✅ Swap the fish
Any firm white fish can replace the tilapia depending on availability.
Ingredients for my fish and corn soup
- 1 tbsp (15 ml) olive oil
- 5 slices bacon, cut into large pieces
- 1 leek (white part only), sliced
- 2 garlic cloves, finely chopped
- 3 russet potatoes, peeled and diced
- 1/3 cup (80 ml) white wine
- 6 cups (1.5 litres) chicken stock
- 2 cups (500 ml) frozen corn kernels
- 1 salmon fillet, about 1/2 lb (250 g), skin removed and cut into large chunks
- 2 tilapia fillets, about 1/2 lb (250 g) total, cut into large chunks
- 1 cup (237 ml) 15% cooking cream
- Salt and freshly ground black pepper
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Preparation
- In a large pot over medium heat, add the olive oil. Add the bacon and cook for 5 minutes, stirring regularly. Drain off excess fat.
- Add the leek and garlic. Season with salt and pepper and cook for 3 minutes. Add the potatoes and cook for another 3 minutes.
- Pour in the white wine, stir well, and cook for 2 minutes. Add the chicken stock, bring to a boil, then reduce the heat and simmer for 15 minutes.
- Add the corn, salmon, and tilapia and gently stir. Continue cooking for 5 minutes. Remove from the heat, add the cream, and stir gently once more. Taste and adjust seasoning as needed.
Yes. Cod, halibut, haddock, or any firm white fish works very well.
It can be frozen, but the texture may change slightly due to the cream. For best results, freeze the soup before adding the cream and stir it in when reheating.
Yes. Add a little more cream or a spoonful of cream cheese at the end for extra richness.
Crusty bread, croutons, or a simple grilled cheese are perfect companions.
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