Home » Recipes » Soups » SOUP WITH POTATOES AND CORN

Cozy up with a bowl of Potato and Corn Chowder! This comforting Soup with Potatoes and Corn has a luxurious creamy texture, is so easy to make and has the perfect blend of flavours to warm you up and leave you feeling full and satisfied.

You know, as I get older (and wiser, I guess you can say) I’ve really started to change the way I view soups forever. I mean, back when I was a kid, I had a huge resentment towards them and absolutely hated seeing soup of any kind on the dinner table as our main meal. ESPECIALLY, as my mother was no stranger to, right smack dab in the middle of the hottest Summer Toronto has ever seen. Ok, ok. Maybe I’m exaggerating just a little bit because it’s ALWAYS the right time and place when it comes to my mama’s famous French Onion Soup. But I just had this thing against soups that, quite frankly, I thought would never change. I know, right?! What the F did soup ever do to me?!?!?!

bowl of soup with potatoes and corn topped with bacon and green onions

Fast forward a good handful of years to me being a self-proclaimed chef who absolutely loves whipping up new stuff in the kitchen ON THE DAILY. What do you get? Well, oddly enough, a person who loves nothing more than making homemade soups from scratch! I went from having this hatred for soups to actually quite the opposite. So much so that yes, you might even catch me eating it on the hottest of Summer days. Oh, how things change.

So, whether you’re a soup lover or hater, one thing’s for sure: this Soup with Potatoes and Corn is bound to win you over. Picture this: creamy potatoes, sweet corn and a flavourful broth all coming together in one comforting bowl. It’s hearty, it’s satisfying and it’s downright delicious. Plus, it’s super easy to make, so you can whip it up whenever you’re craving some cozy comfort food. Even if that happens to be right smack dab in the middle of Summer. You feel me?!

WHAT YOU’LL NEED TO MAKE SOUP WITH POTATOES AND CORN

ingredients for soup with potatoes and corn - potatoes, corn, broth, smoked paprika, salt, pepper, parsley, thyme, bacon, green onions, onions, garlic, olive oil, milk — *Complete list of ingredients and amounts can be found in the recipe card below.*

These simple but tasty ingredients come together to create a flavourful and nourishing soup that the whole entire family is going to love! Let’s get into them in a little bit more detail down below:

Potatoes: Provide the hearty base for the soup. They contribute to the creamy texture and add substance, making the soup more filling. They’re also a good source of carbohydrates, fiber and various vitamins and minerals, including vitamin C, potassium, and B vitamins. For this recipe for potato and corn soup, you’ll want to use potatoes that are starchy or have a high starch content. These varieties break down more easily during cooking, helping to naturally thicken the soup and create a creamy texture. Both Russet and Yukon Gold potatoes will work well in this recipe and provide delicious results.
Corn: Adds sweetness and texture to the soup. It’s a great source of fiber, vitamins, and minerals, including vitamin C, folate and manganese. You can use fresh, frozen or canned corn for this recipe.
Onions: Add depth of flavour and aroma to the soup. They’re rich in antioxidants and sulfur-containing compounds that have anti-inflammatory and immune-boosting properties. Onions also contain vitamins C and B6, as well as dietary fiber. White or yellow onions work best in this recipe for corn and potato soup.
Garlic: Contributes to the savoury flavour profile of the soup. It’s well-known for its health benefits, including its antibacterial and antiviral properties. Garlic is also rich in antioxidants and may help lower cholesterol levels and improve heart health. Therefore, fresh minced garlic works best in this recipe.
Broth: Serves as the liquid base of the soup, providing flavour and moisture. You can use vegetable, chicken or beef broth for this recipe. Even bone broth works well and provides extra nutrients.
Milk: Adds creaminess to the soup and brings it all together. You can use whatever kind of milk you have on hand or prefer as both dairy and plant-based work well in this recipe.
Dried Thyme: Adds earthy and slightly floral notes to the soup. It complements the flavours of the potatoes and corn beautifully. You can use fresh thyme instead, if you prefer.
Smoked Paprika: Adds a hint of smokiness and depth to the soup. It’s made from smoked, dried peppers and provides a unique flavour profile which is why I specifically enjoy the smoked version for this corn and potato soup recipe. However, feel free to use regular or sweet paprika instead if you prefer or if that’s all you have on hand.
Salt and Pepper: Essential for seasoning the soup to taste. They enhance the flavours of the other ingredients and add depth to the dish. Use them to taste, starting with small amounts and adjusting as needed.
Olive Oil: Used for sautéing the onion and garlic at the beginning of the recipe. It adds richness and flavour to the base of the soup. As always, I prefer extra virgin olive oil for its robust flavour. However, you can use a different oil (such as avocado or coconut) instead, if you prefer.
Parsley: Used as a garnish for the soup. It adds a pop of colour and freshness to the final dish. Parsley has a mild, slightly peppery flavour that compliments the other ingredients in the soup very nicely. Fresh chopped parsley works best in this recipe. However, if you don’t have any on hand, try using a different kind of fresh herb. Cilantro, basil or dill make great alternatives.
Bacon: Optional but crispy bacon bits can be used as a topping for the soup. They add a savoury and smoky flavour, as well as a crunchy texture. If you prefer a vegetarian or vegan option, you can use vegan bacon bits or omit the bacon altogether.
Green Onions: Optional but they provide a crunchy texture and a subtle onion flavour that compliments the creamy soup base. Additionally, their vibrant green colour will add freshness and visual appeal to the dish.

two bowls of potato and corn soup with bacon and green onions, hand holding one of the spoons in the bowls

HOW TO MAKE POTATO AND CORN CHOWDER (KEY TIPS)

spoonful of potato and corn chowder with green onions and bacon over a bowl of the rest of it

You can find full instructions for how to make this tasty recipe for soup with potatoes and corn in the recipe card down below, but here are a few quick tips to keep in mind:

Choose the right potatoes. Opt for starchy potatoes like Russets or Yukon Golds, as they will help naturally thicken the soup and create a creamy texture. EXTRA TIP: Be careful not to overcook the potatoes, as they can become mushy. Cook them just until they are fork tender but still hold their shape.
Use fresh or high-quality frozen corn and other ingredients for the best flavour. Fresh ingredients will contribute to a more vibrant and delicious soup.
Blend half the soup. Blending about half of the soup helps thicken it while still leaving some texture. To save on time and for convenience, use an immersion blender. Or, transfer portions to a stand up blender, but be cautious when blending hot liquids to avoid splattering.
Let the soup simmer for a few minutes after adding the milk to allow the flavours to meld together. This helps develop a rich and well-balanced taste.
Garnish before serving. Garnish the soup with fresh chopped parsley or any other desired toppings just before serving. This adds a finishing touch and makes the dish visually appealing. EXTRA TIP: Feel free to get creative with toppings like crispy bacon bits, shredded cheese, diced green onions or a dollop of sour cream. These toppings add texture and flavour, enhancing the overall enjoyment of the soup.

hands holding a bowl of soup with potatoes and corn topped with bacon and green onions

FREQUENTLY ASKED QUESTIONS

WHICH POTATOES HOLD UP BEST IN SOUP?

Potatoes that hold up well in soup are varieties with a waxy or all-purpose texture. These potatoes have a firmer flesh that holds its shape during cooking, making them ideal for soups where you want the potatoes to remain intact rather than completely breaking down. Some excellent options include russet, yukon gold, red potatoes, fingerling potatoes or new potatoes.

SHOULD I SOAK POTATOES BEFORE ADDING TO SOUP?

Soaking potatoes before adding them to soup is generally not necessary, but it can be done if you’re looking to achieve a specific outcome. Soaking potatoes in water can help remove some of the excess starch from the surface, which may prevent them from sticking together during cooking. However, this step is more commonly recommended when you’re planning to fry or roast potatoes to achieve a crispy texture.

In soup recipes, especially those where the potatoes will be cooked for an extended period, soaking is typically not required. The potatoes will naturally release some starch as they cook, contributing to the soup’s overall thickness and creaminess. If you prefer a lighter texture or want to reduce the starchiness of the soup, you can rinse the diced potatoes under cold water before adding them to the pot. This will help remove some of the surface starch while still allowing the potatoes to retain their shape and texture during cooking.

ARE CANNED POTATOES GOOD FOR SOUPS?

Canned potatoes can be used in soups as a convenient option, but they may not always provide the same texture and flavour as fresh potatoes. Canned potatoes are already cooked and tend to be softer in texture compared to fresh potatoes. This can affect the overall texture of the soup, as canned potatoes may break down more easily during cooking, resulting in a softer consistency.

Additionally, canned potatoes may have a slightly different flavour compared to fresh potatoes. They can sometimes taste slightly metallic or have a more processed flavour due to the canning process. However, in a soup with other flavourful ingredients, this difference may not be very noticeable. Canned potatoes can be used in soups where the texture is less critical, such as pureed soups or stews where the potatoes will be mashed or blended anyway. They can also be added to soups towards the end of the cooking process to prevent them from becoming too soft.

Canned potatoes can still be a useful option in certain situations, especially when fresh ingredients are not available or when time is limited.

HOW DO YOU THICKEN SOUP WITH POTATOES?

Potatoes are a fantastic natural thickener for soups due to their starch content. Here’s how to effectively thicken soup using potatoes:

Select the right potatoes: Choose starchy varieties like Russet or Yukon Gold potatoes. These types of potatoes have a higher starch content, which helps them break down and create a creamy texture when cooked.

Dice the potatoes: Peel the potatoes (if desired) and dice them into small, uniform pieces. Smaller pieces will cook faster and break down more easily, contributing to a thicker consistency.

Blend a portion of the soup: To further thicken the soup and create a creamier texture, use an immersion blender or transfer a portion of the soup to a blender and puree until smooth. This will help break down the potatoes and release additional starch into the soup.

Adjust consistency: If the soup is still not thick enough to your liking, you can mash some of the cooked potatoes against the side of the pot with a spoon or use a potato masher to break them down further. Alternatively, you can add a cornstarch slurry (cornstarch mixed with water) or a roux (butter and flour mixture) to the soup to thicken it further.

two spoons in a bowl of soup with potatoes, corn, green onions and bacon

SOUP WITH POTATOES AND CORN

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Cozy up with a bowl of Soup with Potatoes and Corn! It's thick, creamy, so easy to make and perfect for those cold Winter nights when you just want to wrap yourself in warmth and flavour.

Ingredients

4 medium Russet or Yukon Gold Potatoes, peeled and diced
2 cups Corn Kernels (fresh, canned or frozen)
1 Onion, diced
2 Green Onions, thinly sliced
2 Cloves Garlic, minced
4 cups Vegetable Broth
1 cup Milk (dairy or plant-based)
1 tsp Dried Thyme
1/2 tsp Smoked Paprika
Salt and Pepper, to taste
1 tbsp Olive Oil
Optional toppings: diced green onions, crispy bacon bits, fresh chopped parsley

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion, green onions and garlic, and sauté until softened, about 5 minutes.
Add the diced potatoes, corn kernels, vegetable broth, dried thyme, and smoked paprika to the pot. Bring to a simmer and cook until the potatoes are tender, about 15-20 minutes.
Using an immersion blender or transferring portions to a blender, blend about half of the soup until smooth. This helps thicken the soup while still leaving some texture.
Stir in the milk and season with salt and pepper to taste. Let simmer for another 5 minutes.
Serve hot, garnished with fresh chopped parsley and any desired toppings such as crispy bacon and additional green onions.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 333Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 5mgSodium: 822mgCarbohydrates: 62gFiber: 7gSugar: 11gProtein: 11g

Nutrition is only an estimate and calculated using Nutritionix.