Creamy Corn and Potato Soup Recipe — Comforting Weeknight Soup

🌽 Ingredients to Have on Hand

Creamy Corn and Potato Soup is a one-pot recipe that’s simple to prepare—everything simmers together on the stove. Key ingredients and notes:

• Corn: Fresh when in season is ideal (cut the kernels from the cob), but canned or frozen whole kernel corn works perfectly.
• Yukon Gold potatoes: Thin-skinned with a buttery flavor. You can leave the peels on or peel them if you prefer.
• Sweet potato: One cup adds sweetness and body; it complements Yukon Golds nicely.
• Chicken broth: Use a flavorful broth for best results; concentrated bouillon paste diluted to taste produces a rich base.

Scroll to the recipe card below for a full ingredient list and measurements.

Step 1: Cook the bacon until crisp, reserve about 1 tablespoon of the drippings, chop the bacon and set aside. Brown diced chicken in the reserved drippings (or oil of your choice) until cooked through.

Step 2: Add chopped onion and celery to the pan and cook until softened, stirring frequently so nothing browns too quickly.

Step 3: Stir in the corn, chicken broth, smoked paprika, salt and pepper. Bring the mixture to a gentle simmer.

Step 4: Add the diced Yukon Gold potatoes, sweet potato and creamed corn. Cover and simmer for about 30 minutes, or until potatoes are tender.

Step 5: Stir in the cooked bacon (reserve a little for garnish), dried parsley and the half-and-half. Warm gently for a few more minutes so everything is hot and cohesive.

Step 6: Taste and adjust seasoning, then serve topped with reserved bacon crumbles and an extra sprinkle of parsley if desired.

📖 Substitutions

Potatoes: Swap Yukon Golds for Russet or red potatoes in equal amounts. Peel Russets for best texture.

Half-and-half: You may use 2% milk, whole milk, or heavy cream instead. To make the soup dairy-free, omit the half-and-half and add extra creamed corn for creaminess, and use vegetable broth if avoiding animal products.

Smoked paprika: A pinch adds a subtle smoky note that pairs well with bacon and chicken; use regular paprika if needed.

It’s similar to corn or potato chowder in flavor, but lighter in texture. The broth is silky rather than thick and heavy like traditional chowder.

Omit the chicken and bacon, substitute vegetable broth for chicken broth, and increase the sweet potato to two cups to maintain texture and body.

Yes. The soup will be lighter but still tasty. Increase creamed corn slightly to add creaminess if you skip the dairy.

🥣 Leftovers and Storage

Store cooled soup in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave. The soup also freezes well for up to 3 months; thaw overnight in the fridge before warming.

🥘 What to Serve with Creamy Corn and Potato Soup

This soup is ideal for a family meal or a make-ahead dinner. It pairs well with buttermilk biscuits, crusty bread, roasted vegetables or a crisp, pickled side to cut through the richness. Finish the meal with a simple dessert for a crowd-pleasing dinner.