This creamy potato corn soup is comfort food, with its colorful medley of potatoes, flavorful corn, and thick-cut bacon. It’s incredibly delish and makes for a hearty, satisfying meal in a bowl.
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I made this delicious soup and took it to work for my Nursing students. They all absolutely loved the texture and the taste with all the added health benefits of the colourful vegetables. Thank you for a great recipe.
This soup is all about the balance of flavors. The natural sweetness of the corn, the savory bacon, and the tender potatoes come together in a rich, creamy broth that’s hard to resist.
If you’re a soup lover, you’ll also enjoy my vegetable beef soup, chicken and noodles soup, and creamy hamburger soup. They’re all about big flavors and hearty ingredients, just like this potato corn soup.
We love soup on chilly days and this soup is very much one of our favorites. It’s creamy and full of flavor!
Why I Love This Recipe
- Hearty and Filling: The combination of bacon, potatoes, and sweet corn makes this soup incredibly hearty and satisfying. It’s a complete meal in a bowl!
- Flavor-Packed: By sautéeing the bacon, green onions, red pepper, and garlic, we build a flavor-packed base that elevates the entire soup.
- Comfort in a Bowl: There’s nothing quite like a warm bowl of soup to bring comfort, and this recipe delivers just that.
- Family Favorite: This soup is a hit with the whole family. The flavors are familiar and comforting, making it a go-to recipe for cozy family dinners.
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Key Ingredients
- Thick Cut Bacon: This will add a smoky and savory flavor to the soup, and the thicker cut will give you a nice meaty bite in every spoon.
- Green Onion: These will add a fresh, slightly sharp flavor and a pop of color to the soup.
- Red Pepper: It will add a bit of sweetness and a pop of vibrant color to the soup.
- Garlic: It will give a delicious, aromatic flavor that will make the soup more flavorful.
- Carrots and Celery: These will add a subtle sweetness and a bit of crunch to the soup.
- Petite Medley Potatoes: They will give the soup a creamy texture and a slightly sweet flavor.
- Sweet Corn: This will add a natural sweetness and a bit of crunch to the soup.
- Chicken Broth: It will be the base of the soup, giving it a savory and rich flavor.
- Milk: It will add a creamy texture to the soup.
- Pepper and Salt: These will enhance the flavors of the other ingredients in the soup.
- Chopped Parsley: It will add a fresh, herby flavor and a pop of color as a garnish on the finished soup.
Equipment
- Soup Pot – You’ll need a large, sturdy pot to cook your soup. Make sure it’s big enough to hold all the ingredients and has a lid for simmer time. I use a 6 quart stock pot but a 5 quart would work as well.
How to Make Potato Corn Soup
Preparation
To start, chop the bacon and saute it in a pot. Once it’s crispy, remove it from the pot, leaving behind a tablespoon of bacon fat.
Step 1 – Sauté the Aromatics
Saute the chopped green onions, red pepper, and minced garlic in the bacon fat until they are translucent. This will give your soup a flavorful base.
Step 2 – Add the Vegetables and Potatoes
Next, add the chopped celery, carrots, and colorful petite potatoes to the pot. Stir in the sweet corn and some chicken broth, then cover the pot and let the mixture simmer until the potatoes are tender.
Step 3 – Add More Broth and Milk
Once the potatoes are cooked, pour in the remaining chicken broth. Then, add the milk to give the soup a creamy, rich texture. Season with salt and pepper.
Step 4 – Add the Crispy Bacon
Finally, add the crispy bacon back to the soup and let it heat through. Once it’s hot, your soup is ready to serve. Top it with fresh parsley for a pop of color and a hint of freshness.
Step 5 – Garnish and Serve
Top it with fresh parsley for a pop of color and a hint of freshness.
Expert Tip
If you want to up the creaminess of this potato corn soup, use coconut milk. Using full-fat, unsweetened coconut milk will give your soup a luxurious texture and a hint of tropical flavor that perfectly complements the sweetness of the corn and the saltiness of the bacon.
Recipe Variations
- Vegetarian: Omit the bacon and sauté the veggies in olive oil. Use a good vegetable broth instead of chicken. This variation is perfect for vegetarians or those looking for a lighter option.
- Creamy: For a richer, creamier soup, instead of milk use coconut milk. This variation is a great option for those who love a more lusciously textured soup.
- Spicy: Add a diced jalapeño or a pinch of cayenne pepper to the soup for a spicy twist. This variation is perfect for those who enjoy a bit of heat in their dishes.
What to Serve With
- For a hearty, comforting meal, serve your potato corn soup with a side of crusty bread. The bread is perfect for dipping into the creamy soup, and it’s great for soaking up every last bit of flavor.
- For a cozy dinner, serve this soup with a side of roasted vegetables. The robust flavors of the roasted vegetables complement the soup beautifully, and it’s a great way to get your daily dose of veggies.
- For a complete brunch, serve the soup in bread bowls. It’s a fun and creative way to enjoy this classic soup.
Make Ahead Instructions
This recipe freezes well. Make as directed, let cool in the refrigerator. When fully cool, keep covered in the freezer for up to three months. Let thaw when ready to enjoy in the refrigerator and reheat on the stove before serving.
Recipe FAQs
For this potato corn soup, I like to use petite medley potatoes. The combination of red, yellow, and purple potatoes not only adds a pop of color to the soup but also gives it a nice texture. You can also use other waxy potatoes like Yukon Gold.
Yes, you can. Thick-cut bacon is preferred as it adds a nice meaty texture to the soup, but regular bacon will work just fine. Just make sure to adjust the cooking time to render the bacon to your desired level of crispiness.
Coconut milk adds a creamy and slightly sweet flavor to the soup, which pairs wonderfully with the corn and bacon. However, if you’re not a fan of coconut milk, you can use heavy cream for a more traditional creamy potato soup.
Storing and Reheating
- Storing: After enjoying your delicious soup, allow any leftovers to cool completely. Then, transfer the soup to an airtight container. It can be stored in the refrigerator for up to 4 days.
- Freezing: Unfortunately, due to the dairy in this soup, it does not freeze well. The texture and consistency of the soup can change significantly after being frozen and then thawing, which can be quite unappetizing.
More Soup Recipes You’ll Enjoy
Serving Size
- What to Expect: This potato corn soup recipe yields a hearty and delicious soup that can serve up to 12 people.
- How to Scale: If you’re expecting a larger crowd or just want to have leftovers, you can easily double the recipe. Make sure to use a larger stockpot to accommodate the increased quantity. Follow the rest of the instructions as directed, and you’ll have a larger batch of soup to enjoy.
Potato Corn Soup
Ingredients
- 16 oz. thick cut bacon
- 2 bunches green onions
- 1 red pepper
- 3 garlic cloves
- 1 Cup carrots chopped
- 1 Cup celery chopped
- 3 lb. potatoes chopped into 1 inch cubes
- 1 1/2 Cups fresh or frozen sweet corn
- 6 Cups chicken broth
- 1 1/2 Cups milk
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- chopped parsley optional, for garnish
Instructions
- Roughly chop 16 oz. of thick-cut bacon. Saute the pieces in a large stock pot until crispy.
- Chop up two bunches of green onions using all of the white parts first and enough greens to make 1 and 1/4 cup total. Remove seeds and chop one whole red pepper and mince three garlic cloves.
- When the bacon is crispy, remove it from the stockpot and place it onto a paper towel to drain. Leave 1 Tablespoon of bacon fat in the pan. Saute the onion, pepper, and garlic in the pan, stirring occasionally on medium heat, until the vegetables are translucent.
- Turn off the heat and chop one cup each of celery and carrots. Roughly chop red, yellow, and purple petite potatoes.
- On medium heat, stir in the carrots, celery, potatoes, fresh or frozen sweet corn, and 2 cups of the chicken broth.
- Cover and simmer the soup for 10 minutes or until the potatoes are fork tender. Then add 4 additional cups of chicken broth.
- Pour the milk into the soup. Add pepper and salt. Add your crispy bacon back in and heat through. Top with fresh parsley and serve.
Notes
Nutrition
This recipe was originally published in 2018 and has been updated with clearer pictures. The recipe is the same, except that the coconut milk has been replaced with milk. Coconut milk can still be used in this recipe to make it dairy-free and to achieve a creamy, flavorful substitution.
I made this delicious soup and took it to work for my Nursing students. They all absolutely loved the texture and the taste with all the added health benefits of the colourful vegetables.
It is Autumn here in Australia and the weather was slightly cool, therefore it was thoroughly enjoyed and yes with sourdough bread.
Thank you for a great recipe.
Wow! Australia? I’m always amazed at our opposing seasons. Snow is just starting to melt… finally. Thanks for your feedback Glenda!
So glad you all liked the soup 🙂