Creamy Bacon Potato Corn Soup

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.

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: American

Keyword: easy recipe, healthy recipe, restaurant recipe

Servings: Servings

Calories: 465kcal

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Kitchen Essentials

Soup Crock

Soup Kettle

Blue Bowl

Shallow Bowl

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Ingredients

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

Instructions

Cook bacon in a kettle on medium-high until crisp. Remove and drain on paper towel. Leave grease in kettle.
1 Lb. bacon
Add onion, carrots, and celery. Cook until the vegetables begin to soften. Add the garlic and sauté another 1-2 minutes.
1 Medium Onion, 3 Medium carrots, 3 Stalks celery, 2 Tsp. garlic
Add the flour and whisk constantly until lightly browned – about 1 minute. This is the roux that will help thicken the chowder.
2 Tablespoons flour
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.
32 Oz. Chicken Broth, 4 Medium Russet Potatoes, 1 Tsp. Oregano, 1 Tsp. salt, 1 Tsp. pepper
Once the potatoes are done, add the corn, parsley, and milk.
4 Cups milk, 1 Tablespoons Parsley, 2 Cups Corn
Continue cooking until simmering again and add the cheddar cheese and bacon. Continue cooking and stirring until the cheese is incorporated.
8 Oz. Cheddar Cheese
Turn off heat and enjoy.

Nutrition