This southwest creamy corn soup recipe combines plenty of fresh corn, sweet potato, bell pepper and smoked paprika all in a rich, satisfying broth. Garnish with crispy bacon, jalapeño and cilantro for one belly satisfying meal you’re gonna love!
Got corn? This creamy corn soup recipe is a fabulous transition recipe from summer to fall.
It’s more of a soup than a chowder because of a looser consistency. However, it does channel corn chowder vibes because of the addition of cream. Kinda like a corn soup chowder recipe, maybe 😉 ?? Best of both worlds, if you ask me!
Ingredients for Creamy Corn Soup
- Plenty of fresh, sweet corn
- Chicken broth
- Sweet potato
- Bell pepper
- Aromatics, like garlic and onion
- Seasoning, like salt, pepper and smoked paprika
How to Make Corn Soup
Full details are in the recipe card below, but here are the basics:
Firstly, get your sweet corn soup base going.
- Remove kernels from ears of corn.
- Combine broth and cream in a pot and place the corn ears in there. Bring to a low simmer for about 15 minutes.
- Discard the corn ears. They’ve done their job!
Meanwhile, prepare the rest of the fresh corn soup!
- Crisp up some bacon and drain fat (reserve a little crispy bacon, if you like, for garnish).
- Cook onion in some oil. Then, garlic.
- Then, add remaining ingredients, like bell pepper, jalapeño, sweet potato and seasoning, stirring to combine.
- Add milk/cream mixture to veggies. Bring to a simmer and cook for a little until potatoes are tender.
- Remove about a cup of corn soup and blend with an immersion blender.
- Pour back into pot of soup.
- Garnish, if you like, and enjoy!
Can I Use Frozen Corn?
You sure can! If you really want this corn soup, but only have frozen, use that.
However, you won’t be able to infuse the soup base with the corn ears. Skip that part and just add the corn when you add the rest of the veggies.
Can I Use Another Dairy Besides Cream?
Yes, you can. Heavy cream works best, in my opinion, and what’s recommended here because it’s rich and it’s less likely to curdle (because of the higher fat content).
However, if you really want to use another dairy, there are some options. The soup base may not quite be as rich, but will still be delish. Other options are-
- Half and half
- Whole milk
If you do use either of half and half or whole milk, there are some tips-
- In order to minimize curdling, I recommend simmering your corn ears in just stock.
- Gently heat half and half (or whole milk) in a separate small saucepan. Watch that it doesn’t boil.
- During the last couple of minutes of cook time of the corn soup, stir in cornstarch slurry (the cornstarch slurry gives a little body, but you could omit if you like), followed by the warmed half and half (or whole milk).
Whether you use half and half or whole milk, it’s important that you don’t bring things to a roaring boil, rather GENTLY simmer, or your soup base my break/curdle
Here are some other heavy cream substitutes that you may find useful!
Can I Make Make This a Corn Chowder Instead of a Corn Soup?
If you want more of a corn chowder recipe, simply use less broth, about 3 to 3.5 cups of broth, instead of 5.
To further thicken, you can add a flour roux or cornstarch slurry during the last couple of minutes of cook time.
How to Make a Flour Roux
A flour roux is simply equal parts flour and fat. To make a flour roux, melt unsalted butter in a pan on medium heat. Once butter is melted, add all purpose flour, stirring to form a paste. Cook for 3 to 4 minutes and then stir into the corn chowder. Start with about 2 tablespoons of each. Remember, you can always add more, if you want things super thick.
How to Make a Cornstarch Slurry
To make a cornstarch slurry, mix about 1 tablespoon of cornstarch with 1 tablespoon of cold water in a cup, stirring to combine (cornstarch is more potent than flour so that’s why you need less). Add to the pot of soup, stirring in, during the last couple of minutes of cook time to thicken.
More Tips & Variations
Smoked paprika was used here, but you can substitute with chipotle powder.
Want to make this corn soup recipe vegetarian? Simply omit the bacon and use veggie broth instead of chicken broth.
Speaking of broth, ‘unsalted’ chicken broth was used here. If you use another variety, like low sodium or regular, just adjust seasoning accordingly.
Don’t have sweet potato? You can totally use regular potato instead.
Want to bulk things up even further? Add some black beans!
Want to lighten things up? Considering using an alternative dairy instead of heavy cream.
More Easy Soup Recipes You May Enjoy
- Creamy Roasted Cauliflower Leek Soup with Cheddar – this super savoury soup is rich in flavour, totally cheesy and so good with a hunk of bread for dunking!
- Easy Tomato Tortellini Soup – this ultra comforting soup is delicious with a grilled cheese and on the table in under 30 minutes.
- Lemon Chicken Orzo Soup – lots of chicken, plenty of orzo, spinach and a good dose of lemon makes this one a favourite on a cold day.
Hope you love this southwest creamy corn soup with bacon as much as we do!
If you make this homemade corn soup recipe, be sure to leave a comment below. Love to know how you enjoyed! Thank you!
Southwest Creamy Corn Soup (with bacon)
Southwest Corn Chowder
- 4 ears corn , kernels removed from cob
- 5 cups unsalted chicken broth
- ¾ to 1 cup heavy cream (or half and half (other substitutions in body of post above))
- ⅓ pound bacon , cut into lardons (about 4-5 slices)
- 1 tablespoon olive oil
- 1 yellow onion , peeled and diced
- 3 cloves garlic , minced
- 2 bell pepper , small dice
- 1 jalapeno , minced (remove seeds and ribs if you want less spicy)
- 1 sweet potato , peeled & cut into about 1-inch cubes, (about 2.5 cups)
- 1 tablespoon smoked paprika (or chipotle powder)
- ¾ teaspoon salt (or to taste)
- ½ teaspoon black pepper
Suggested Garnish Options
- crispy bacon (to taste)
- green onion (to taste)
- sour cream (to taste)
- jalapeno pepper (to taste)
- cilantro (to taste)
- diced tomato (to taste)
Southwest Creamy Corn Soup
- Remove kernels from ears of corn and lay to one side. Then, in a pot combine ears of corn, broth and cream. Bring to a light simmer and cook, uncovered, for 15 minutes. Remove ears of corn and discard.Note: Use ¾ cup of cream or up to 1 cup (for a richer consistency).
- Meanwhile, in another pot on medium heat add bacon and cook until crisp, about 10 to 12 minutes. Reserve some for garnish if you like. Otherwise, leave all bacon in pot. Remove bacon grease.
- Add olive oil to pot and when shimmering, cook onion until softened, about 5 minutes.
- Add garlic and cook 1 minute.
- Stir in reserved corn kernels, bell pepper, jalapeno pepper, sweet potato, smoked paprika, salt and pepper.
- Pour in broth/cream mixture, stirring to combine. Bring to a low-medium simmer and cook, uncovered, 10 to 12 minutes or until sweet potato is tender.
- Optional – Remove about 1 cup of the soup and place in a heat safe container and blend with an immersion blender. Pour back into soup, stirring to combine.
- Portion, garnish and enjoy!
- Smoked paprika was used here, but you can substitute with chipotle powder.
- Want to make this corn soup recipe vegetarian? Simply omit the bacon and use veggie broth instead of chicken broth.
- Speaking of broth, ‘unsalted’ chicken broth was used here. If you use another variety, like low sodium or regular, just adjust seasoning accordingly.
- Don’t have sweet potato? You can totally use regular potato instead.
- Want to bulk things up even further? Add some black beans!
- Want to lighten things up? Considering using an alternative dairy instead of heavy cream.