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yellow soup with corn kernels garnished with chopped bacon and green onions and a spoon in the bowl.
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5 from 1 vote

Sweet Corn Soup with Bacon and Potatoes

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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 Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Soup
Cuisine: Unspecified
Servings: 4
Calories: 251kcal
Author: Joanne Stekler

Equipment

  • Blender or food processor

Ingredients

Corn broth

  • 4 corn cobs from 4 ears of corn, kernels reserved for the soup or 2 cups frozen corn kernels
  • 1 onion roughly chopped
  • 3 to 5 small new potatoes quartered
  • 1 medium to large carrot chopped
  • 2 stalks celery chopped
  • 1 clove garlic
  • 1 sprig rosemary or other herb
  • 10 to 15 black peppercorns
  • 1 teaspoon salt
  • water to cover

Sweet corn soup

  • 4 strips bacon
  • ½ yellow onion chopped
  • 2 cloves garlic minced
  • ¼ cup all-purpose flour
  • 4 cups corn broth from above
  • 1 pound new potatoes cut into ½ inch cubes
  • ¼ cup parsley chopped
  • ½ cup cream optional
  • 1 teaspoon cider vinegar
  • salt and pepper to taste
  • 1 green onion green part only, chopped for garnish

Instructions

Corn broth

  • 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.
    4 corn cobs from 4 ears of corn, kernels reserved for the soup
  • Add the corn cobs and all of the remaining corn broth ingredients to a large soup pot, and cover with water.
    1 onion, 1 medium to large carrot, 2 stalks celery, 1 clove garlic, 1 sprig rosemary or other herb, 10 to 15 black peppercorns, 1 teaspoon salt, water to cover, 3 to 5 small new potatoes
  • Heat the pot on high and cover. When boiling, reduce the heat to a simmer and cook, covered, for 30 minutes.
  • Use a sieve to strain the broth into another pot, and discard the vegetables.

Sweet corn soup recipe

  • Wipe out the soup pot and cook the bacon on medium low until crispy.
    4 strips bacon
  • 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.
  • Meanwhile, add the onions to the soup pot and cook on low until softened, about 7 to 10 minutes.
    ½ yellow onion
  • Add the garlic and cook for one minute.
    2 cloves garlic
  • Add the flour and stir constantly for one minute so that the flour does not burn.
    ¼ cup all-purpose flour
  • 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.
    4 cups corn broth
  • 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.
    4 cups corn broth, 1 pound new potatoes
  • 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.
  • Turn the burner to low and add the corn kernels, parsley, and cream, if using. Gently heat the soup until warm.
    ¼ cup parsley, ½ cup cream
  • Add the cider vinegar and salt and pepper to taste.
    1 teaspoon cider vinegar, salt and pepper
  • Garnish with the reserved bacon and chopped green onions. Serve immediately.
    1 green onion

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

Calories: 251kcal | Carbohydrates: 32g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 20mg | Potassium: 569mg | Fiber: 4g | Sugar: 3g | Vitamin A: 786IU | Vitamin C: 30mg | Calcium: 48mg | Iron: 2mg