Creamy Corn and Potato Soup Recipe
Introduction
This creamy corn and potato soup is a comforting dish perfect for chilly days. Packed with tender chicken, sweet corn, and a mix of potatoes, it offers rich flavors and a velvety texture that’s sure to warm you up.
Ingredients
- 6 slices bacon (cooked and chopped)
- 1 tablespoon bacon drippings (reserved fat from the cooked bacon)
- 1 pound chicken breast (diced)
- ¾ cup onion (chopped)
- ¾ cup celery (sliced, diced, and chopped)
- 4 cups corn (whole kernel, drained if canned or defrosted if frozen)
- 4 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 2 cups Yukon Gold potatoes (diced, with or without peels)
- 1 cup sweet potato (peeled and diced)
- 2 tablespoons dried parsley
- 1 (14.75 ounce) can creamed corn
- 1 cup half and half
Instructions
- Step 1: Cook the bacon in a heavy saucepan or Dutch oven until crispy. Remove the bacon and drain on paper towels. Carefully drain the grease from the pan, reserving 1 tablespoon of bacon drippings. Chop the cooked bacon and set it aside.
- Step 2: Dice the onion, celery, and chicken (into 1-inch cubes). Heat the bacon drippings over medium-high heat in the same pan. When hot, add the chicken, onion, and celery. Cook for 10-15 minutes, stirring frequently, until the chicken is cooked through and the vegetables are tender. Lower the heat if needed to prevent burning.
- Step 3: Add the whole kernel corn, chicken broth, smoked paprika, salt, and pepper to the pan. Bring to a simmer. Then add the diced Yukon Gold potatoes, sweet potatoes, and creamed corn. Cover and simmer on low heat for 30 minutes or until the potatoes are tender.
- Step 4: Stir in the cooked bacon (reserving a small amount for garnish), half and half, and dried parsley. Heat on medium for about 5 minutes until everything is warmed through.
- Step 5: Serve the soup hot, garnished with the reserved bacon bits and an extra sprinkle of dried parsley.
Tips & Variations
- For a richer flavor, use homemade chicken broth or a high-quality store-bought option like Better Than Bouillon.
- To make the soup thicker, mash some of the potatoes against the side of the pot before adding the cream.
- Substitute half-and-half with heavy cream for an even creamier texture.
- Add a pinch of cayenne pepper or chili flakes if you like a bit of heat.
- For a vegetarian version, omit the chicken and bacon, and use vegetable broth instead.
Storage
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen corn instead of canned?
Yes, frozen corn works well. Just make sure to defrost it before adding to the soup to avoid excess water diluting the flavor.
Is it necessary to use bacon drippings?
While bacon drippings add great flavor, you can substitute with a tablespoon of butter or oil if you prefer. The taste will be slightly different but still delicious.
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Creamy Corn and Potato Soup Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
A rich and comforting creamy corn and potato soup featuring tender chicken, crispy bacon, sweet potatoes, and a blend of savory seasonings. This hearty soup combines the sweetness of corn and creamy textures with smoky bacon and tender chicken, making it perfect for a cozy meal.
Ingredients
Meat and Fat
- 6 slices bacon, cooked and chopped
- 1 tablespoon bacon drippings (reserved fat from cooked bacon)
- 1 pound chicken breast, diced
Vegetables and Produce
- ¾ cup onion, chopped
- ¾ cup celery, sliced and diced
- 4 cups corn, whole kernel (drained if canned or defrosted if frozen)
- 2 cups Yukon Gold potatoes, diced (with or without peels)
- 1 cup sweet potato, peeled and diced
Liquids and Dairy
- 4 cups chicken broth
- 1 cup half and half
- 1 14.75-ounce can creamed corn
Seasonings and Herbs
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 2 tablespoons dried parsley
Instructions
- Cook Bacon: In a heavy saucepan or Dutch oven, cook the bacon until crisp. Remove and drain on paper towels. Reserve 1 tablespoon of the bacon drippings in the pan for cooking.
- Prepare Vegetables and Chicken: Dice the chicken into 1-inch cubes. Chop the onion and celery. Heat the reserved bacon drippings over medium-high heat in the same pan.
- Sauté Chicken and Vegetables: Add the diced chicken, onion, and celery to the pan. Cook for 10-15 minutes, stirring frequently, until the chicken is cooked through and vegetables are tender. Lower heat as needed to avoid burning.
- Add Corn, Broth, and Spices: Stir in the whole kernel corn, chicken broth, smoked paprika, salt, and pepper. Bring mixture to a simmer.
- Add Potatoes and Creamed Corn: Add diced Yukon Gold potatoes, sweet potatoes, and creamed corn to the pot. Cover and simmer on low heat for 30 minutes until the potatoes are tender.
- Finish Soup: Stir in the cooked chopped bacon (reserve a tablespoon or two for garnish), half and half, and dried parsley. Heat over medium heat for 5 minutes until everything is hot and well combined.
- Serve: Ladle the soup into bowls and garnish each serving with bacon crumbles and dried parsley. Serve warm.
Notes
- Use Better Than Bouillon for a richer chicken broth flavor if desired.
- You can leave the peels on Yukon Gold potatoes for added texture and nutrients or peel them if preferred.
- For a thicker soup, use less chicken broth or simmer a little longer to reduce liquid.
- Leftovers keep well refrigerated for 3-4 days and can be reheated gently on the stovetop.
- To keep bacon crispy, add some to garnish right before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: creamy corn soup, potato soup, chicken soup, bacon soup, hearty soup, comfort food
