🌽 Key Ingredients for a Flavorful Creamy Corn and Potato Soup

Crafting this incredible Creamy Corn and Potato Soup is surprisingly simple, primarily because it’s a wonderfully efficient one-pot soup recipe. All the delicious components simmer together on the stovetop, infusing the broth with layers of flavor. Here’s a closer look at the star ingredients that make this soup truly special:

Sweet Corn: Fresh, Frozen, or Canned

The heart of this soup is, of course, the sweet corn. When corn is perfectly in season and at its peak, using fresh kernels directly from the cob is an absolute delight. The natural sweetness and crisp-tender texture of fresh corn are unparalleled. If you’re using fresh corn, you’ll want to carefully remove the kernels from the cobs; detailed instructions for this can be found in my recipe for Sweet Corn Pasta Salad. However, don’t fret if fresh corn isn’t available! This recipe is incredibly versatile and works beautifully with high-quality canned whole kernel corn (drained) or frozen whole kernel corn (defrosted). Both options provide excellent flavor and convenience, ensuring you can enjoy this soup year-round.

Yukon Gold Potatoes: Creamy Texture, Thin Skins

My top choice for this recipe, and many others, are Yukon Gold potatoes. Their unique appeal lies in their wonderfully thin, delicate skins, which means you often don’t even need to peel them – a fantastic time-saver! Whether you leave the peels on for added rustic charm and nutrients or choose to peel them, their slightly sweet, buttery flavor is simply exquisite and pairs divinely with the sweetness of the corn and the smokiness of the bacon. They break down just enough to create a creamy texture without becoming mushy. If you find yourself with extra Yukon Golds, I highly recommend trying my recipe for Yukon Gold Mashed Potatoes – it’s a delicious way to enjoy their rich flavor!

Sweet Potato: An Unexpected Flavor Boost

While it might seem unconventional to combine two types of potatoes in one soup, trust me, the addition of just one sweet potato here is a game-changer. Its subtle sweetness and distinct earthy notes complement the Yukon Golds and the corn beautifully, adding another dimension of flavor and a lovely texture contrast. It introduces an unexpected warmth and richness that truly elevates this creamy corn and potato soup from good to absolutely fantastic. Make sure to peel and dice the sweet potato into similar-sized pieces for even cooking.

Chicken Broth: The Foundation of Flavor

The broth is the backbone of any great soup, and for this recipe, I’m a passionate advocate for using Better Than Bouillon. (Note: As an Amazon affiliate, I may earn a small commission on purchases made through this link, at no extra cost to you. I only recommend products I genuinely use and love.) This bouillon paste consistently produces a chicken broth with an unparalleled depth of savory flavor, far surpassing many store-bought cartons. My preferred ratio is two teaspoons of bouillon paste for every cup of water, which creates a rich, full-bodied broth that truly makes all the difference in this soup. For another fantastic use of this product, be sure to check out my recipe for Better Than Bouillon Gravy, an incredible make-ahead option!

Smoky Paprika and Crispy Bacon: The Finishing Touches

Beyond the core vegetables and broth, the smoky paprika and crispy bacon are crucial for enhancing the cozy, from-scratch taste of this soup. The paprika adds a layer of subtle smokiness and warmth, while the bacon provides a salty, savory crunch that beautifully complements the creamy base. Don’t underestimate their power to transform simple ingredients into something extraordinary!

For a comprehensive list of all ingredients and precise measurements, please refer to the detailed recipe card located further down this page.

Step 1: Cook Bacon, Brown Chicken

Begin by cooking your bacon in a large, heavy-bottomed saucepan or Dutch oven over medium heat until it’s wonderfully crispy. Once cooked, remove the bacon slices with a slotted spoon and set them aside on a paper towel-lined plate to drain. This will ensure they remain crisp. Crucially, drain most of the bacon grease from the pan, but be sure to reserve about 1 tablespoon of those flavorful drippings in the pot. Now, add your diced chicken breast to the hot bacon drippings. Brown the chicken, stirring occasionally, until it’s lightly golden on all sides and mostly cooked through. This step locks in moisture and adds another layer of savory flavor to the soup.

Step 2: Sauté Aromatics

To the same pot with the browned chicken, add the diced onion and celery. These aromatic vegetables will soften and release their sweet, pungent flavors, building a foundational layer for your soup. Cook them together with the chicken, stirring frequently, for about 5-7 minutes, or until the onions become translucent and the celery is tender-crisp. Don’t let them brown too much; the goal is to soften and sweeten them. If you notice any scorching, reduce the heat slightly.

Step 3: Build the Broth Base

Next, add the whole kernel corn (ensure it’s drained if canned or defrosted if frozen), along with the rich chicken broth and your chosen spices – salt, pepper, and that essential smoked paprika. Stir everything together gently to combine. Bring the mixture to a gentle simmer over medium heat. This step allows the flavors to meld and develop before the potatoes are added, ensuring a well-seasoned broth from the start. Let it simmer just until you see small bubbles forming at the surface.

Step 4: Simmer Potatoes to Tenderness

Once your broth base is simmering, it’s time to introduce the diced Yukon Gold potatoes, the sweet potato, and the creamed corn. Stir these ingredients thoroughly into the soup. Reduce the heat to low, cover the pot, and let it gently simmer for approximately 30 minutes. This simmering period is crucial for allowing the potatoes to become perfectly tender and for the flavors to deepen and marry beautifully. Check the potatoes for doneness by piercing them with a fork – they should be easily mashed. The creamed corn will also begin to thicken the broth slightly, adding to its luscious texture.

Step 5: Add Final Touches: Bacon, Parsley, & Cream

After the potatoes are tender, it’s time for the final creamy additions that bring this soup to perfection. Stir in most of your cooked and chopped bacon (reserving a tablespoon or two for garnishing each serving later), the dried parsley for a hint of freshness and color, and the half-and-half. The half-and-half will contribute that signature silky richness without making the soup overly heavy, creating a luxurious mouthfeel that is truly irresistible.

Step 6: Gently Warm and Serve

Once all the final ingredients are added, give the soup a gentle stir. Increase the heat slightly to medium-low and warm the soup for just a few more minutes, about 3-5 minutes. This allows the half-and-half to fully integrate and ensures all the newly added components are heated through without boiling. Avoid letting the soup come to a rolling boil after adding the dairy, as this can sometimes cause it to curdle. Ladle the hot, creamy soup into bowls, garnish each serving with the reserved crispy bacon crumbles and a sprinkle of fresh or dried parsley, and prepare to enjoy a truly heartwarming meal!

📖 Creative Substitutions for Your Corn and Potato Soup

One of the beauties of a homemade soup recipe like this Creamy Corn and Potato Soup is its flexibility. Feel free to experiment with these substitutions to match your pantry, dietary needs, or simply your personal preferences:

Potato Variations

• Russet Potatoes: If you don’t have Yukon Golds, Russet potatoes are a good alternative. They will absorb more liquid and contribute a starchier texture to the soup, making it potentially thicker. I highly recommend peeling Russets, as their skins are much thicker and can become tough when simmered.
• Red Potatoes: For a slightly firmer texture and a waxier bite, red potatoes work wonderfully. Their skin is thinner than Russets, so you can often leave them on for a more rustic feel, similar to Yukon Golds. They’ll hold their shape well and add a distinct, mild flavor.

Dairy Alternatives for Creaminess

The half-and-half provides a beautiful richness, but you have several options for creamy texture:

• Whole Milk or 2% Milk: These can be used in place of half-and-half for a slightly lighter, less rich broth. Just be mindful not to bring the soup to a rapid boil after adding them to prevent curdling.
• Heavy Cream: For an extra decadent and ultra-creamy soup, heavy cream is an excellent choice. It will make the soup thicker and richer, perfect for a truly indulgent meal.

If you’re looking for a dairy-free option, please refer to the Recipe FAQs section below for specific guidance on how to achieve a delicious creamy texture without any dairy products.

The Magic of Smoked Paprika

(Affiliate Link) The smoked paprika used in this recipe is truly a superstar ingredient. It’s a pantry staple in my kitchen for a reason! Unlike regular paprika, smoked paprika is made from peppers that have been dried and smoked over oak fires, imparting a deeply aromatic and subtly smoky flavor that cannot be replicated. This subtle smokiness beautifully enhances the savory notes of both the bacon and chicken, adding an incredible depth to the soup. I find myself reaching for it often – it’s a critical component in my beloved Smoked Gouda Mac and Cheese, a cornerstone of my Homemade Taco Seasoning, and even adds a fantastic flavor twist to Homemade Fry Sauce (a classic Northwest favorite!).

While this soup shares many comforting flavors with a classic corn or potato chowder, there’s a distinct difference in the broth’s consistency. Traditional chowders are typically quite thick and heavy, often made with a roux or a very high cream content. Our Creamy Corn and Potato Soup, however, features a lighter, more silky broth. It achieves a rich creaminess without the dense, heavy feel, offering a more delicate and enjoyable texture while still being incredibly satisfying.

Transforming this into a delicious vegetarian soup is straightforward! Simply omit the chicken and bacon entirely. Replace the chicken broth with an equal amount of high-quality vegetable broth. To ensure the soup remains hearty and satisfying without the meat, I recommend boosting the amount of sweet potatoes from one to two. This addition will provide ample texture and natural sweetness, ensuring your vegetarian creamy corn and potato soup is just as fulfilling and flavorful as the original.

Absolutely! While half-and-half contributes to the soup’s luxurious creaminess, you can certainly prepare it without. The broth will naturally be lighter in texture, but it will retain all its wonderful savory flavors. To compensate for the reduced creaminess, I suggest adding a little more creamed corn than the recipe calls for. The creamed corn provides a natural thickening agent and a delightful sweetness that will still give the soup a lovely body. You could also experiment with a splash of unsweetened plant-based milk (like almond or oat milk) for a touch of creaminess, though it may alter the flavor profile slightly.

If you desire a thicker consistency, there are a few simple methods. First, you can gently mash some of the cooked potatoes against the side of the pot with the back of a spoon. Their natural starches will help thicken the broth. Alternatively, you can create a quick slurry by whisking 1-2 tablespoons of cornstarch with an equal amount of cold water, then slowly stirring it into the simmering soup until it reaches your desired thickness. For an even richer texture, consider increasing the amount of creamed corn or opting for heavy cream instead of half-and-half.

🥣 Storing and Reheating Leftover Creamy Corn and Potato Soup

One of the many benefits of making a generous batch of this delicious Creamy Corn and Potato Soup is enjoying the leftovers! Proper storage ensures you can savor its comforting flavors for days to come.

Refrigerator Storage

Once cooled, transfer any leftover soup into an airtight container. It will stay fresh and incredibly delicious in the refrigerator for up to 5 days. This makes it an ideal meal-prep option for busy weekdays. To reheat, gently warm the soup in a saucepan on the stove over medium-low heat, stirring occasionally, until heated through. Alternatively, you can warm individual portions in the microwave, stirring halfway through, until steaming hot.

Freezing Instructions

This creamy corn and potato soup also freezes exceptionally well, making it perfect for long-term storage or for having a homemade meal ready on demand. Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. It can be stored in the freezer for up to 3 months without losing its quality. To defrost, simply transfer the frozen soup to the refrigerator for an entire day to allow it to thaw gradually. Once thawed, reheat it slowly in a pan over low heat on the stove, or gently in the microwave, stirring frequently, until thoroughly warmed.

🥘 Perfect Pairings: What to Serve with Your Creamy Corn and Potato Soup

This hearty and flavorful Creamy Corn and Potato Soup is a meal in itself, perfect for satisfying a hungry family. It’s also an excellent choice for making ahead, allowing you to simply warm it up and serve after a hectic workday, a long sports practice, or whenever you’re craving the unparalleled comfort of a homemade soup.

Bread and Biscuit Delights

Pairing this rich soup with a crusty bread or soft biscuits is a match made in heaven for dipping and soaking up every last drop of that delicious broth. Consider serving it with a batch of tender Buttermilk Butter Biscuits, which offer a light, flaky contrast, or simply a warm, crusty baguette.

Fresh Vegetable Sides

To complement the richness of the soup, a light and fresh vegetable side can be a wonderful addition. A vibrant Pan-Roasted Asparagus, with its slight crispness, or some tangy Quick Pickled Cucumbers can cut through the creaminess beautifully, adding a refreshing element to your meal.

Sweet Endings: Desserts to Delight

No comforting meal is complete without a delightful dessert. After a bowl of this satisfying soup, a slice of moist Chocolate Zucchini Cake offers a hint of indulgence, while homemade, tender Old Fashioned Sour Cream Sugar Cookies provide a sweet, nostalgic finish that is always a popular choice for all ages!

Creamy Corn and Potato Soup

This Creamy Corn and Potato Soup is the epitome of comfort food! Featuring a blend of sweet corn, tender Yukon Gold and sweet potatoes, and savory chicken, all simmered in a smoky, rich, yet silky broth. A touch of half-and-half provides extra creaminess, making it an ideal weeknight dinner, especially when served with crusty bread or warm biscuits.

Ingredients

• 6 slices bacon – cooked and chopped (reserve a tablespoon or two for garnish)
• 1 tablespoon bacon drippings – reserved fat from the cooked bacon (or substitute olive/avocado oil)
• 1 pound chicken breast – diced into 1-inch cubes
• ¾ cup onion – chopped
• ¾ cup celery – sliced, diced, and chopped
• 4 cups corn – whole kernel (drain if canned, defrost if frozen)
• 4 cups chicken broth – (recommended: 2 teaspoons Better Than Bouillon paste per cup of water for rich flavor)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon smoked paprika
• 2 cups Yukon Gold potatoes – diced (with or without peels, your choice)
• 1 cup sweet potato – peeled and diced
• 2 tablespoons parsley – dried (plus extra for garnish)
• 1 (14.75 ounce) can creamed corn
• 1 cup half and half

Instructions

Cook Bacon, Chicken, Celery and Onion

1. Cook the bacon in a large, heavy saucepan or Dutch oven until crispy. Remove bacon, drain on paper towels, chop, and set aside. Reserve 1 tablespoon of bacon drippings in the pan.
2. Add the diced chicken, chopped onion, and sliced/diced celery to the hot bacon drippings. Cook over medium-high heat for 10-15 minutes, stirring frequently, until the chicken is browned and the vegetables are tender. Adjust heat to prevent scorching.

Add Corn, Potatoes and Seasoning

3. Stir in the whole kernel corn (drained/defrosted), chicken broth, smoked paprika, salt, and pepper. Bring the mixture to a gentle simmer.
4. Add the diced Yukon Gold potatoes, sweet potato, and creamed corn. Reduce heat to low, cover, and simmer for 30 minutes, or until potatoes are tender when pierced with a fork.

Heat and Serve

5. Stir in the cooked bacon (saving some for garnish), half-and-half, and dried parsley.
6. Heat the soup on medium-low for an additional 5 minutes, or until all ingredients are hot and well combined. Do not boil.
7. Serve hot, garnished with extra bacon crumbles and dried parsley.

Notes

• Bacon Grease Substitute: If you prefer not to use bacon grease, substitute with 1-2 tablespoons of light olive oil or avocado oil for cooking the chicken, onions, and celery. However, bacon grease imparts a unique depth of flavor.
• Chicken Broth Tip: For exceptionally flavorful broth, I highly recommend Better Than Bouillon. Use two teaspoons of the bouillon paste per cup of water.

Nutrition Information (Estimated Per Serving)

Please note: Nutrition details are estimated using a food database and are a rough estimate, not an exact science.

• Calories: 397 kcal
• Carbohydrates: 45g
• Protein: 27g
• Fat: 14g
• Saturated Fat: 5g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 5g
• Trans Fat: 0.02g
• Cholesterol: 76mg
• Sodium: 1249mg
• Potassium: 1113mg
• Fiber: 6g
• Sugar: 10g
• Vitamin A: 3923IU
• Vitamin C: 27mg
• Calcium: 87mg
• Iron: 2mg

Did you try this recipe?

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