This Corn Soup with Potato and Bacon is a classic comfort dish that’s satisfying year-round and especially delightful in summer when fresh corn is abundant. The recipe is quick and easy, creamy, and carries a gentle kick from jalapeño.
Why You’ll want to make it
Quick and easy. This chowder comes together in simple steps and delivers big flavor without fuss.
Made with common pantry and fresh ingredients. Potatoes, onions, celery and corn are easy to find, and you may already have many of them on hand.
Comfort food the whole family will enjoy. The sweet corn and savory bacon make it a crowd-pleaser. If fresh corn isn’t available, canned or frozen work well.
Ingredients
Step by Step instructions
Prepare the vegetables: dice the onion and celery, finely dice the jalapeño (remove seeds and membrane for less heat), and cut the potato into ½-inch cubes. Cut the corn from the cob — standing the cob upright in a large bowl and slicing down is an easy method.
Cut bacon into ½-inch pieces. Cook in a Dutch oven or large saucepan over medium heat until crisp and the fat renders. Remove the bacon and reserve it for garnish.
Spoon out all but one tablespoon of the bacon drippings from the pan. Reserve or discard the excess drippings (do not pour grease down the sink).
Add the jalapeño, onion, and celery to the pan and cook 5–7 minutes, stirring occasionally, until softened.
Add the broth, corn, potato, salt, pepper, and cumin. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until the vegetables are very tender.
Partially mash the soup with a potato masher or use a short burst with an immersion blender to create a creamy texture while leaving some whole kernels and potato pieces. Stir in the cream and heat through over medium heat. Taste and adjust seasoning as needed.
Serve garnished with the reserved bacon and, if desired, chopped tomatoes or pico de gallo.
Tips and Variations
- I like both vegetable and chicken broth for this recipe — use whatever you have on hand.
- Substitute canned (drained) or frozen corn if fresh corn isn’t available.
- To lighten the soup, swap heavy cream for whole milk, half-and-half, or light cream.
- Make it vegetarian or vegan by omitting the bacon, sautéing the vegetables in olive oil, and using coconut milk or another plant-based milk instead of cream. Skipping the cream entirely yields a brothier soup rather than a creamy chowder.
- Celery can be replaced with diced green or red bell pepper if preferred.
- Try different peppers: serranos for more heat or poblanos for a milder, smoky note.
More Satisfying Soup Recipes
Try other comforting soups like Broccoli Cheese Soup, Creamy Potato Soup, Chicken Tortilla Soup, Taco Soup made with ground turkey, Tomato Basil Soup, or a classic Ground Beef Chili.
📖 Recipe
Corn Soup with Potato and Bacon
Ingredients
- 8 slices bacon, cut into ½-inch pieces
- 1 tablespoon bacon drippings (reserve 1 tbsp in pan)
- 1 jalapeño, seeds and membrane removed, finely diced (or substitute a small green or red pepper)
- 1 small onion, diced
- 1 stalk celery, diced
- 2 × 14 oz cans vegetable or chicken broth (or one 32 oz carton)
- 2 cups fresh corn cut from the cob (or canned/frozen)
- 1 large Russet potato, diced into ½-inch pieces
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon cumin
- ½ cup whipping cream (or substitute milk/half-and-half)
Instructions
- Cut bacon into ½-inch pieces. Cook in a Dutch oven or large saucepan over medium heat until crisp and the fat has rendered. Remove bacon and set aside for garnish.
- Spoon out all but one tablespoon of the bacon drippings from the pan.
- Add jalapeño, onion, and celery to the pan. Cook 5–7 minutes, until softened.
- Add broth, corn, potato, salt, pepper, and cumin. Bring to a boil, then reduce heat and simmer for about 30 minutes, until vegetables are very tender.
- Partially mash the soup with a potato masher or use brief pulses with an immersion blender to thicken slightly. Stir in the cream and heat until hot. Adjust seasoning to taste.
- Garnish with the reserved bacon and serve.
Notes
- Either vegetable or chicken broth work well — use what you have.
- Canned (drained) or frozen corn are good substitutes for fresh corn.
- Swap heavy cream for whole milk, half-and-half, or light cream to reduce richness.
- For a vegetarian or vegan version, omit bacon, sauté vegetables in olive oil, and use coconut or another plant milk. Omitting cream produces a brothy soup rather than creamy chowder.
- Replace celery with green or red bell pepper if preferred.
- Adjust heat by using serranos for more spice or poblanos for a milder flavor.
Nutrition
Serving: 6 servings — Calories: 303 kcal — Carbohydrates: 21 g — Protein: 7 g — Fat: 22 g — Saturated Fat: 10 g — Cholesterol: 49 mg — Sodium: 899 mg — Potassium: 422 mg — Fiber: 3 g — Sugar: 4 g — Vitamin A: 437 IU — Vitamin C: 17 mg — Calcium: 26 mg — Iron: 1 mg
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