This cream of corn soup recipe (or call it corn chowder if you prefer!) has no cream but is still super creamy and cozy! Especially good for warming little tummies on cold days, but delicious in the late summer when corn is fresh and sweet too.
Well, we have been needing some of this cream of corn soup lately! We had our first snowfall of the year (yay!) but as soon as it fell it started to melt and even rain (lame).
The kids still took advantage and did some sledding, but basically all they did was get soaking wet. Our puppy Katie had a lot of fun since this is her first time in the snow.
But onto this delicious soup! This cream of corn soup recipe is something I make every year, a few times a year. In the late summer/early fall I use fresh corn, but when we have fresh corn I freeze enough to make more of this soup in the winter and spring.
You can use frozen corn, but I find it’s not always as sweet and tender as I would like. If you’ve found some frozen corn you really enjoy then feel free to use that! Canned is another option, but I’ll leave that up to you to try out.
The kids take this in their Thermos for lunch. It reheats perfectly and best of all it doesn’t take too long to make.
It takes me a little longer than I’ve written in the recipe when I make it because I usually make double so the extra chopping takes a little more time. All in all this can be fairly quick to throw together.
Get the bacon started since it takes a few minutes while you chop the onions and celery. Get started on chopping the potatoes up while the onions and celery saute and the milk and broth come to a boil.
I also choose to leave my potatoes unpeeled which saves a little time, but that’s up to you and how nice your potatoes are as well.
Cream of Corn Soup with Bacon
- 2 slices thick cut naturally smoked bacon, cut into small pieces
- 1 large yellow onion diced
- 3 sticks of celery diced
- 2 tablespoons flour (this <a href="https://www.texanerin.com/go/amazon/72/" rel="nofollow">flour</a> works for gluten-free version)
- 4 cups whole milk
- 2 cups water or chicken stock
- 4 cups red potatoes diced
- 4 cups corn fresh cooked and cut off the cob or frozen or canned
- Salt and pepper to taste
- In a large pot cook the bacon until brown and crispy. Add the onions and saute 4-5 minutes before adding the celery and cook for a few more minutes.
- Stir in the the flour until all the flour is mixed into the leftover bacon fat. Cook for a minute or two while stirring.
- Add the milk and water or stock. Stir till all the flour is dissolved into the liquid. Add the potatoes and bring up to a boil.
- When the soup is thickened and has started to boil add the corn. Bring back up to temperature then turn down and simmer until the potatoes are tender. Add salt and pepper as desired and serve.