Corn Soup with Potato and Bacon

This Corn Soup with Potato and Bacon is a comfort food classic! This soup is good anytime of year, but is especially in the summer when there is an abundance of fresh corn. This easy recipe is creamy and has a touch of spice from jalepeño.

Why You'll want to make it

It's quick and easy. I live for easy recipes that really deliver on the taste without being difficult to make. This soup comes together in just a few easy steps.

It's made with easy to find fresh and pantry ingredients. Chowders are made with easy to find ingredients like potatoes, onions, and celery, things you may already have in your panty. Sometimes the best recipes are ones made with familiar flavors we know and love.

It's a comfort food the whole family will enjoy. My family loves this recipe anytime I make it, but especially in the summer when corn is at its peak. We all love the sweet flavor, but I love the cheap price! If fresh corn isn't available, substitute with frozen or canned.

Ingredients

Step by Step instructions

Prepare vegetables by cutting onion, celery, jalepeño, and potato. Cut the corn from the cob. There are different methods to do this, but I like to stand the corn up in a large stainless steel bowl and slice the corn off while letting it fall into the bowl.

Cut bacon into ½ inch pieces. Cook in a or dutch oven or large sauce pan over medium heat until crisp and fat has rendered. Set bacon aside to use as garnish.

Spoon all but one tablespoon of the bacon drippings from pan. Reserve dripping for another use, or discard in the trash-not your sink drain.

Add jalepeño, onion, and celery to pan. Cook 5 minutes or until softened, stirring occasionally. 

Add broth, corn, potato, salt, pepper, and cumin to the pot. Bring to a boil, reduce heat and simmer for 30 minutes or until vegetables are very tender.

Partially mash soup with potato masher or immersion blender. Stir in cream and cook over medium heat until heated through. Adjust seasoning as desired.

Garnish soup with reserved bacon, chopped tomatoes, or pico de gallo.

Tips and Variations

I like the taste of both vegetable broth and chicken broth for this recipe. I usually use whatever I have in the pantry.

Use canned (drained) or frozen corn instead of fresh corn.

Make soup lighter by using whole milk, half and half or light cream instead of heavy cream.

To make vegan or vegetarian: skip the bacon and use olive oil or your favorite vegan oil or butter to sauté the onion and celery. Use coconut milk or your favorite vegan milk in place of cream. You can also skip the cream all together, just keep in mind that it will be "brothy" not creamy.

Celery isn't a must in the Corn and Potato Soup! You can try green or red bell peppers instead.

Try different peppers like serranos (hotter) or poblanos (milder).

More Satisfying Soup Recipes

Try one of my most popular recipes-Broccoli Cheese Soup!

Creamy Potato Soup

Chicken Tortilla Soup

Taco Soup made with ground turkey

Tomato Basil Soup

Ground Beef Chili 

Corn Soup with Potato and Bacon

Recipe by Nikole Berg

You’ll love this Jalepeño Corn Chowder! This version is a twist on the classic corn and potato soup because it’s made with the addition of jalepeño! This recipe cooks up in less than an hour and is a great way to use up fresh corn. It’s sure to become one of your family’s favorites. 

5 from 1 vote

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Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins

Course Soup Recipes

Cuisine American

Servings 6 Servings

Calories 303 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 8 slices bacon cut into ½ inch pieces
• ▢ 1 tablespoon bacon drippings
• ▢ 1 jalepeño seeds and membrane removed, finely diced (substitute with one small green or red pepper if you prefer)
• ▢ 1 small onion diced
• ▢ 1 stalk celery diced
• ▢ 2- 14 oz. cans vegetable or chicken broth or one 32 oz. carton
• ▢ 2 cups fresh corn cut from the cob or use canned or frozen
• ▢ 1 Russet potato, large diced into ½ inch pieces
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon pepper
• ▢ ½ teaspoon cumin
• ▢ ½ cup whipping cream

Instructions

 

• Cut bacon into ½ inch pieces. Cook in a or dutch oven or large sauce pan over medium heat until crisp and fat has rendered. Set bacon aside to use as garnish.
• Spoon all but one tablespoon of the bacon drippings from pan. 
• Add jalepeño, onion, and celery to pan. Cook 5-7 minutes or until softened.
• Add broth, corn, potato, salt, pepper, and cumin to the pot. Bring to a boil, reduce heat and simmer for 30 minutes or until vegetables are very tender.
• Partially mash soup with potato masher. Stir in cream and cook over medium-high heat until hot. Adjust seasoning as desired.
• Garnish soup with reserved bacon.

Notes

• I like the taste of both vegetable broth and chicken broth for this recipe. I usually use whatever I have in the pantry.
• Use canned (drained) or frozen corn instead of fresh corn.
• Make soup lighter by using whole milk, half and half or light cream instead of heavy cream.
• To make vegan or vegetarian: skip the bacon and use olive oil or your favorite vegan oil or butter to sauté the onion and celery. Use coconut milk or your favorite vegan milk in place of cream. You can also skip the cream all together, just keep in mind that it will be “brothy” not creamy.
• Celery isn’t a must in the Corn and Potato Soup! You can try green or red bell peppers instead.
• Try different peppers like serranos (hotter) or poblanos (milder).

Nutrition

Serving: 6ServingsCalories: 303kcalCarbohydrates: 21gProtein: 7gFat: 22gSaturated Fat: 10gCholesterol: 49mgSodium: 899mgPotassium: 422mgFiber: 3gSugar: 4gVitamin A: 437IUVitamin C: 17mgCalcium: 26mgIron: 1mg

Keyword corn chowder, corn on the cob, corn soup, mexican soups

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