April 14, 2013
posted by Haley
16 Comments
As long as the temperature isunder 60 degrees, I’m all about soup. Especially soup like this, which could quite possibly knock your socks off.
Once again, I’m posting a copycat recipe from a great little cafe/deli in Clear Lake, Iowa: Starboard Market.
Whenever I happen to be going south on I-35 through Iowa, I have to stop at this place. They have one of those rare menus that make ordering difficult -becauseeverythinglooks so good.
One of their standout menu items is cheesy cornbread soup. This soup is almost worth the 140-mile drive down to Clear Lake. But I thought it would be more practical to try to recreate it at home.
It tooksomeInternet sleuthing and a few kitchen trials,but I believe this recipe comes pretty close to the kind I had at Starboard Market.
Please note: There is actual cornbread mix in this recipe. Don’t use cornmeal or it won’t turn out. Using the cornbread mix causes the soup to thicken to a nice consistency.
Get the recipe: Starboard Market-inspired spicy cornbread salad
Get the recipe: Starboard Market-inspired butternut squash pasta
If you make a lot of soups, an immersion blender will make your life easier.
Put toppings on your soup! Here are 80+ soup topping ideas.
If you like thick, rich corn-based recipes, check out this sweet corn spoon bread.
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Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
I recommend using shredded cheddar, pepper jack, smoked gouda, or Mexican-blend cheese for this recipe. Also, to save money, use bouillon or Better Than Bouillon instead of purchasing a can of chicken broth.
Ingredients
- 1 tablespoon butter
- 1 medium onion, chopped
- 14.75 ounce can cream style corn
- 1 1/2 cups milk (I used 2 percent)
- 1 can chicken broth
- 3/4 cup grated cheese (see notes above)
- 1/3 cup cornbread mix
- Garlic powder, to taste
- Salt and pepper, to taste
Instructions
- In a large saucepan over medium heat, saute onions in butter until they begin to soften - about three minutes or so. Add corn, milk, and chicken broth. Heat to a simmer and cook for a couple of minutes.
- Using an immersion blender, blend all ingredients together until the soup is pureed. Alternatively, you can allow the soup to cool for a bit, transfer to a blender, and puree until smooth.
- Once soup is pureed, add cheese, cornbread mix, and spices. Heat until cheese melts and soup thickens a bit. Serve with extra shredded cheese, pickled jalapeños, bacon bits, or other desired toppings.
Main course Recipes Soup Vegetarian
posted by Haley on April 14, 2013 (updated September 17, 2020)
16 Comments Leave a Comment »
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16 comments on “Cheesy Cornbread Soup Recipe”
Leave a comment »
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Karen Harris — Reply
Oh yeah! This looks absolutely delicious. During my pantry clean out I happened to find some cornbread mix and about 8 cans of cream style corn. I guess I know what to do with them now!
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Haley — Reply
An excuse to use up pantry staples indeed!
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Dianne — Reply
I was at the Starboard Market yesterday and had the cheesy cornbread soup. Can’t wait to try your recipe.
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Haley — Reply
So jealous! I haven’t been there for a couple of years. Let me know if you try the recipe!
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Jenni — Reply
I just bought a gallon of this soup at the Starboard Market before it closed for the season. I would love to have a recipe to duplicate it 🙂
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Haley — Reply
That’s so smart of you! I wish I lived closer so I could get some myself 🙂
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Carol — Reply
I bought everything to make this soup (sure hope it’s as good as or close to what I remember of the Starboard Market’s!), but I have a question – how large of a can of chicken broth do you use?? Thanks!
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Haley — Reply
A 14.5-ounce can
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Joni — Reply
Had this soup at Starboard Market today. Delicious! Will make this at home.
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Linda Merkle — Reply
I was there yesterday and had the cornbread soup it’s out of this world, this recipe sound similar but i’m not sure it is quite there yet but it’s worth a try. Since she is closed for few weeks well deserved break it sounds like.
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Becky Balder — Reply
We went there last week out of the blue, and had to wait a half hour in line to get our order. (That tells you it has to be good, if the locals are waiting that long!) We couldn’t believe how good this soup was….I’m so glad to be able to try this in between trips from Minneapolis to Des Moines.
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Haley — Reply
A half hour wait?! Wow! They are awesome, and glad you found this recipe too 🙂
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Rhonda Dakken Clark — Reply
I grew up in North Iowa/Midwest area and lived in Clear Lake/Ventura for years….I miss the Starboard! I have made this for my new Maine workmates and also for charitable causes….they love it. I’m making it this week for work meeting! Thank you…ps…I always use heavy cream – soooo rich.
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Haley — Reply
Awesome! Thanks for your comment. I’ve been meaning to go back there for awhile. It’s been a couple of years!
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Jackie — Reply
Yes it is yummy! I think you nailed it. I live in Clear Lake and eat their cheesy cornbread soup frequently. Thank you
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Haley — Reply
Lucky you! I’m going to plan a trip down there in the next few months to eat some of their delicious food.
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