This creamy bacon potato corn soup is simple, ultra-creamy and comforting. With just a few ingredients this soup comes together quickly on the stovetop. Load it up with all your favorite toppings for the ultimate in comfort food.
Hearty Bacon Potato Corn Soup/Chowder
What says comfort food more than a hearty chowder. A thick creamy and delicious chowder filled with bacon, corn, and potatoes for a flavorful combination of comfort goodness. It is filling and just the perfect healthy food to warm up your insides on a cold and chilly day.
Find out how easy this is to make.
Start the Soup off with Bacon
Yes, I said to start this creamy potato corn soup with bacon. We love it here and it adds so much depth and helps create the base for the Roux, which is the thickener for the chicken stock and cream in this soup.
So, yes, start with the bacon.
Use just one kettle to make this soup. It makes cleanup a breeze.
Cook the bacon first. I like to use center-cut bacon here, to keep it a bit leaner. However, any kind of bacon you love will do. Remove the bacon and let drain on a paper towel.
Save the bacon grease in the kettle. This becomes the flavoring base for the soup.
Now for the rest of the ingredients
Vegetables for this soup. Celery, carrot, onion, and garlic add just the right amount of freshness and texture to the soup.
A bit of flour is added. This helps make the roux that will thicken the soup. If you prefer a lighter soup, you can skip this step. However, it will be quite thin. Therefore, you may want to puree a bit of the potatoes and add that back in to thicken the soup.
This soup recipe uses both chicken stock and milk: These will form the broth of our soup. If you do not have chicken stock, go ahead, and use water mixed with chicken bouillon. Vegetable stock would work nicely here too. If you prefer the 2% milk, use that; however, I feel that for our family, it does affect the creamy taste of the soup.
Dice the potatoes in bite-sized pieces. This helps them to cook up quicker. The faster they cook, the quicker you can get dinner on the table. Any potato will work in this soup. I am partial to the buttery Yukon gold potatoes; however, russets or red potatoes work well also.
Corn for this soup can be cut fresh from the cob, canned corn, or frozen corn. It all works very well with this recipe.
Cheese options for the soup. While I use grated cheddar cheese in this recipe today, you can certainly swap this out for any kind of cheese you enjoy. A nice melting cheese like Velveeta would be a great choice too. My son-in-law likes a combination of cream cheese and pepper jack cheese.
Make the potato soup thicker. If you prefer a thicker soup, you can add an additional tablespoon of flour, substitute some of the milk for heavy cream, or mash some of the potatoes and add them back to the soup.
I used dried seasonings in this soup today; however, if you have fresh parsley and oregano, use that.
Creamy Bacon Potato Corn Soup
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- 1 Lb. bacon Cut in bite-sized pieces
- 1 Medium Onion diced
- 3 Medium carrots peeled and diced
- 3 Stalks celery cleaned and diced
- 2 Tsp. garlic Minced
- 2 Tablespoons flour
- 32 Oz. Chicken Broth
- 4 Cups milk
- 4 Medium Russet Potatoes
- 1 Tsp. Oregano
- 1 Tsp. salt
- 1 Tsp. pepper
- 2 Cups Corn 1 can or frozen or fresh
- 1 Tablespoons Parsley
- 8 Oz. Cheddar Cheese Grated
- Cook bacon in a kettle on medium-high until crisp. Remove and drain on paper towel. Leave grease in kettle.
- Add onion, carrots, and celery. Cook until the vegetables begin to soften. Add the garlic and sauté another 1-2 minutes.
- Add the flour and whisk constantly until lightly browned – about 1 minute. This is the roux that will help thicken the chowder.
- Add the chicken broth potatoes, oregano, salt, and pepper. Bring to a boil and cook for 15 minutes…or until the potatoes are fork tender. Once the potatoes are done, add the corn and milk.
- Continue cooking until simmering again and add the cheddar cheese and bacon. Continue cooking and stirring until the cheese is incorporated.
- Turn off heat and enjoy.