Thick, creamy, and loaded with crispy smoky bacon, soft chunks of potato, and sweet creamed corn, this potato bacon and corn soup sits in the chowder camp of soups. While it is thick, rich and hearty, it is still light enough to go back for seconds. This is just the dish I need when the cold days start; to remind me there are good things about winter. Serve with a big slab of garlic and chive damper and you’re ready to go!
Other Easy Hearty Soup Recipes
- Potato and Leek
- Pea and Ham
- Middle Easter Cauliflower
- Potato with Caramelised Onion
- Creamy Vegetable
- Sweet Potato & Coconut
- Creamy Chicken & Corn
Difference Between Soup and Chowder
Chowder is basically a subcategory of soup. Think of soup as the overarching umbrella term, while chowder sits underneath in the ‘thick, hearty, heavily loaded with chunky veggies’ category.
Thick and hearty – never thin or broth-like. Chunky – ingredients are left in pieces, not fully blended. Cream or milk-based – traditionally made with dairy for richness. Potato is almost always present – it’s a near-universal chowder ingredient. Historically associated with seafood – clam chowder being the most famous, but a generic seafood chowder is also universally loved now.
Ingredients for Potato Bacon and Corn Soup
The main ingredients in this delicious chowder are streaky bacon, onion, garlic, potatoes, creamed corn and sour cream. They are budget-friendly and easy to source ingredients and many of them you might already have on hand.
How to Make Potato Soup with Bacon and Corn
- Fry the bacon. Heat a splash of oil in a large pot over medium heat. Add the diced bacon and fry, stirring occasionally, until browned and crispy. Transfer the bacon to a paper towel-lined plate and set aside.
- Soften the onion. Add the remaining oil to the same pot. Tip in the diced onion and cook for about 2 minutes, stirring regularly, until softened and starting to turn golden at the edges.
- Add the garlic. Stir in the minced garlic and cook for another 30 seconds until fragrant — keep it moving so it doesn’t catch.
- Sauté the potatoes. Add the diced potatoes to the pot and sauté for around 3 minutes, stirring frequently to prevent sticking. They should pick up a little light colour on the edges.
- Simmer until tender. Pour in the vegetable stock and bring everything to the boil. Once boiling, reduce to a vigorous simmer and cook uncovered for 20 minutes, stirring occasionally. The potatoes will begin to break down at the edges and the soup will thicken and reduce slightly.
- Add the corn and cream. Stir in the creamed corn, a good grind of black pepper, and the sour cream. Mix until fully combined and heated through. Taste and adjust seasoning with salt as needed.
- Serve. Ladle into bowls and top with the reserved crispy bacon and a scattering of fresh chives. Serve immediately.
What Can I Serve with Potato Soup?
This chowder style soup is great on its own with a sprinkle of fresh herbs. But who can go past some extra carbs with the soup?! Crusty bread or a warm dinner roll are classic pairings. Garlic and chive damper or cheese and bacon damper are a great alternative with the chunky soup. You can also serve with crispy homemade croutons.
FAQs
Can I use fresh or frozen corn instead of creamed corn?
Creamed corn gives a thicker, more velvety texture, and a corn flavour spread throughout, so it’s worth using if you can. That said, you can substitute with fresh, canned or frozen corn kernels.
What type of potatoes work best?
A floury or all-rounder potato (like Sebago or Desiree) works best – they break down slightly during cooking, which naturally thickens the soup. Waxy varieties will stay firmer and won’t give you that same hearty, thick result.
Can I make this soup ahead of time?
Yes – this soup keeps well in the fridge for up to 3 days in an airtight container. I recommend cooking the bacon on the day you are eating it.
Can I make this without bacon?
Absolutely (I often do). Simply skip the bacon. The soup is still delicious – you could add smoked paprika to bring a subtle smoky note in its place if you like, although not necessary.
Feedback and More: What did you think of the potato, bacon and corn soup? Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to let me know. Cheers, Elby!
If you enjoyed this recipe, you might like some of my other warming soups. For more tasty ideas and new recipes from The Tasteful Pantry, join me on Instagram, Facebook and Pinterest.
Potato Bacon and Corn Soup
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 1 tbsp oil
- 150 grams bacon - streaky diced
- 1 onion - finely diced
- 2 cloves garlic - minced
- 900 grams potatoes - peeled and diced into 2cm cubes
- 1 ltr vegetable stock
- 420 grams creamed corn
- ½ tsp pepper
- 100 grams sour cream
Optional Extras
- fresh chives - thinly sliced
- fresh shallots - thinly sliced
- fried shallots
Instructions
- Heat 1 teaspoon of the oil in a large pot over medium heat. Add the bacon and fry until browned and crispy. Transfer to a paper towel lined plate.
- Heat the remaining oil in the same pot and add the onion, cooking for 2 minutes, or until softened and starting to brown. Add the garlic and cook for a further 30 seconds.
- Add the potatoes and sauté for 3 minutes, stirring so they don’t stick. The potatoes should start to brown lightly.
- Pour in the stock and bring to the boil. Reduce to a high simmer and cook, uncovered for 20 minutes, stirring occasionally. The potatoes will start breaking down and the soup will reduce slightly.
- Add the corn, pepper and sour cream and stir until fully combined and the soup has warmed through. Season
- Serve topped with the crispy bacon and you can also add fresh chives, fresh shallots or crispy fried shallots.
Nutrition
*Nutrition and calorie figures are estimates only.
