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5 from 1 vote

Corn Soup with Potato and Bacon

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. 
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Soup Recipes
Cuisine: American
Servings: 6 Servings
Calories: 303kcal
Author: Nikole Berg


  • 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


  • 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.


  • 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).


Serving: 6Servings | Calories: 303kcal | Carbohydrates: 21g | Protein: 7g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 49mg | Sodium: 899mg | Potassium: 422mg | Fiber: 3g | Sugar: 4g | Vitamin A: 437IU | Vitamin C: 17mg | Calcium: 26mg | Iron: 1mg