Creamy Corn and Potato Soup

Corn and potato soup with bacon and chicken in a serving bowl.

4.25 from 4 votes

Creamy Corn and Potato Soup is pure comfort food! Made with sweet corn, tender Yukon Gold and sweet potatoes, plus juicy chicken in a smoky, savory broth, it’s the perfect weeknight dinner. A touch of half-and-half makes it extra cozy—delicious with crusty bread or biscuits on the side, along with Pasta Salad with Italian Dressing.

Prep Time20

Cook Time50

Total Time1 10

Course: Main Course

Cuisine: American

Servings:

Calories: 397kcal

Author: Melinda O'Malley Keckler

Ingredients

6 slices bacon cooked and chopped
1 tablespoon bacon drippings reserved fat from the cooked bacon
1 pound chicken breast diced
¾ cup onion chopped
¾ cup celery sliced, diced and chopped
4 cups corn whole kernel, drain if in cans or defrost if frozen
4 cups chicken broth I recommend using Better Than Bouillon to make the broth (see notes below)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon smoked paprika
2 cups Yukon Gold potatoes with or without peels (your choice) and diced
1 cup sweet potato peeled and diced
2 tablespoons parsley dried
1 14.75 ounce can creamed corn
1 cup half and half

Instructions

Cook Bacon, Chicken, Celery and Onion

Cook the bacon in a heavy saucepan or Dutch oven.
Remove the bacon and drain on paper towels. Drain the grease from the pan, reserving 1 tablespoon of bacon drippings. Chop the cooked bacon and set it aside.
6 slices bacon
Dice the onion and celery, set aside. Dice the chicken into 1-inch cubes.
Heat the bacon drippings over medium-high heat in a saucepan or Dutch oven that holds at least 4 quarts.
When the drippings begin to shimmer, add the diced chicken, onions and celery and cook for 10-15 minutes, or until the chicken and vegetables are tender. Stirring frequently.
Lower the heat if needed to avoid scorching the ingredients.
1 pound chicken breast, ¾ cup onion, ¾ cup celery

Add Corn, Potatoes and Seasoning

Add the whole kernel corn, chicken broth, smoked paprika, salt and pepper, and cook until simmering.
Add the diced Yukon Gold potatoes, sweet potatoes and creamed corn. Lower the heat, cover and simmer for 30 minutes or until the potatoes are tender.
4 cups corn, 4 cups chicken broth, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon smoked paprika, 2 cups Yukon Gold potatoes, 1 cup sweet potato, 1 14.75 ounce can creamed corn

Heat and Serve

Stir in the cooked bacon (save a tablespoon or two of the bacon for garnishing each serving), half-and-half and dried parsley.
Heat on medium for 5 minutes or until all of the ingredients are hot.
2 tablespoons parsley, 1 cup half and half
Serve and garnish each serving with additional bacon crumbles and dried parsley.

Notes

If you'd rather not cook the chicken, onions and celery in bacon grease, you can replace that with 1-2 tablespoons of light olive oil or avocado oil instead. Although in full disclosure, the bacon grease adds incredible flavor to the soup.

I'm a big fan of using (affiliate link) Better Than Bouillon anytime I use chicken broth in a recipe. I like to use two teaspoons of the bouillon paste for every cup of water, it creates a savory chicken broth that is full of amazing flavor.

Nutrition