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
Scale
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
