Black bowl of creamy corn soup with bacon, jalapeno and cilantro.
5 from 13 votes

Southwest Creamy Corn Soup {with bacon}

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, jalapeno and cilantro for one belly satisfying meal you're gonna love!
Course Lunch, Main Course
Cuisine American
Keyword corn recipe, late summer recipe, sweet corn soup
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 458kcal
Author Dawn - Girl Heart Food


Southwest Corn Chowder

  • 4 ears corn -kernels removed from cob
  • 5 cups unsalted chicken broth
  • 3/4 - 1 cup heavy cream -or half and half (other substitutions in body of post above)
  • 1/3 lb bacon -cut into lardons (about 4-5 slices)
  • 1 tbsp olive oil
  • 1 onion -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 1 inch cubes, approximately (about 2.5 cups)
  • 1 tbsp smoked paprika -I used 'hot' smoked paprika or chipotle powder
  • 3/4 tsp salt -or to taste
  • 1/2 tsp black pepper

Suggested Garnish Options

  • crispy bacon
  • green onion
  • sour cream
  • jalapeno pepper
  • cilantro
  • diced tomato


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 3/4 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 10-12 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 stock/cream mixture, stirring to combine. Bring to a low-medium simmer and cook, uncovered, 10-12 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.
Tried this recipe? That's awesome!Mention @dawn.girlheartfood or tag #girlheartfood

Nutrition (estimate only)

Calories: 458kcal | Carbohydrates: 20g | Protein: 13g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 86mg | Sodium: 726mg | Potassium: 686mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8043IU | Vitamin C: 84mg | Calcium: 69mg | Iron: 2mg
Nutrition Facts
Southwest Creamy Corn Soup {with bacon}
Amount Per Serving
Calories 458 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 16g100%
Cholesterol 86mg29%
Sodium 726mg32%
Potassium 686mg20%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 6g7%
Protein 13g26%
Vitamin A 8043IU161%
Vitamin C 84mg102%
Calcium 69mg7%
Iron 2mg11%
* Nutrition estimate only. Percent Daily Values are based on a 2000 calorie diet.