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Sweet Corn Soup with Bacon and Potatoes
5 from 3 votes

Sweet Corn Soup with Bacon and Potatoes

This sweet corn soup recipe is an ode to the end of summer. A time to revel in the bounty of the harvest and enjoy the last few warm days and nights. This corn and potato soup is for those nights. Or use frozen corn and chicken broth when fresh corn is not in season.

Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings: 4
Calories: 251 kcal
Course: Soup
Cuisine: International

Ingredients

Corn broth
  • 4 corn cobs or 2 cups frozen corn kernels, from 4 ears of corn, kernels reserved for soup
  • 1 onion roughly chopped
  • 3 to 5 potato quartered, new, small
  • 1 carrot chopped, medium to large
  • 2 talks celery chopped
  • 1 clove garlic
  • 1 prig rosemary or other herb
  • 10 to 15 black peppercorns
  • 1 teaspoon salt
  • water to cover
Sweet corn soup
  • 4 trips Bacon
  • ½ yellow onion chopped
  • 2 cloves garlic minced
  • ¼ cup all-purpose flour
  • 4 cups corn broth from above
  • 1 pound potato cut into ½ inch cubes, new
  • ¼ cup parsley chopped
  • ½ cup cream optional
  • 1 teaspoon cider vinegar
  • black pepper to taste
  • salt to taste
  • 1 green onion green part only, chopped for garnish

Instructions

Corn broth
    Cup of Yum
  1. Shuck the corn and remove as much of the silk as possible. Slice off all the kernels from the cob and save the corn kernels in a bowl.
  2. Add the corn cobs and all of the remaining corn broth ingredients to a large soup pot, and cover with water.
  3. Heat the pot on high and cover. When boiling, reduce the heat to a simmer and cook, covered, for 30 minutes.
  4. Use a sieve to strain the broth into another pot, and discard the vegetables.
Sweet corn soup recipe
  1. Wipe out the soup pot and cook the bacon on medium low until crispy.
  2. Remove the bacon to a plate covered in a paper towel and discard all but one tablespoon for bacon fat. Once it has cooled, chop the bacon into small pieces for garnish.
  3. Meanwhile, add the onions to the soup pot and cook on low until softened, about 7 to 10 minutes.
  4. Add the garlic and cook for one minute.
  5. Add the flour and stir constantly for one minute so that the flour does not burn.
  6. Add one cup of the corn broth and use your spoon or spatula to scrape up the browned bits on the bottom of the pan.
  7. Add the remaining broth and the potatoes, cover, and cook at a simmer until the potatoes can be just barely pierced with a fork, about 15 to 20 minutes.
  8. Turn off the heat and let the soup cool slightly. Then carefully transfer about one half of the soup to a blender or food processor and puree until smooth. Return the puree to the soup pot. The soup can be held at this point, if necessary.
  9. Turn the burner to low and add the corn kernels, parsley, and cream, if using. Gently heat the soup until warm.
  10. Add the cider vinegar and salt and pepper to taste.
  11. Garnish with the reserved bacon and chopped green onions. Serve immediately.

Notes

  • You can substitute frozen corn kernels and chicken broth in place of the corn cobs and corn broth for convenience or when fresh corn is not available.
  • When making the corn broth, size of your chopped vegetables is not important. When making the corn and potato soup, chop your vegetables into bite-sized chunks.
  • The acid in the cider vinegar brightens up the flavor of the corn soup. Feel free to sub in lemon juice or a bit of white wine.
  • Without the optional cream, this corn soup can be frozen for up to three months. Crisp up additional bacon for garnish and reheat the corn and potato soup gently on the stove top.
  • If you like, you can store the excess bacon fat in a jar in the fridge to use for cooking potatoes, eggs, and other things.

Nutrition Information

Calories 251kcal (13%) Carbohydrates 32g (11%) Protein 5g (10%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Cholesterol 35mg (12%) Sodium 20mg (1%) Potassium 569mg (12%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 786IU (16%) Vitamin C 30mg (33%) Calcium 48mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 251

% Daily Value*

Calories 251kcal 13%
Carbohydrates 32g 11%
Protein 5g 10%
Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Cholesterol 35mg 12%
Sodium 20mg 1%
Potassium 569mg 12%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 786IU 16%
Vitamin C 30mg 33%
Calcium 48mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.