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Cream of Corn Soup with Bacon

Course Soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 -10 servings
Author Heidi @ Food Doodles


  • 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.


Since we don't eat much bacon I keep it in the freezer, in a single layer on wax paper that way we can use as many or few slices as we need. It's also easier to chop into small pieces when it's frozen. If you have bacon that isn't frozen you can cook the whole slices in the pot then remove and chop before adding back into the pot to make it easier.