Okay friends, I am very excited to share this soup with you! I know we’re moving into Springtime, but we’ve had a few weeks of rain in our area that always seem to bring about the warm soups, which I love! I have had this soup waiting in the wings for many many months and finally was able to photograph it before we ate it all! So here it is, a creamy and delicious version of potato, corn, and bacon chowder. You can substitute ham for the bacon if you’d like.
Truth be told, I was NEVER a fan of creamy soups growing up. In fact, the first time I remember even trying a creamy soup was when I was in my early 20’s at a restaurant. And it was very similar to this soup. Sufficeth to say, I loved it! And always order that same soup whenever I can. I’m happy to say however, that we’ve finally created our own version of that delicious potato soup (see recipe below).
One of the things that I love about this soup is how easy it is to make. I opted not to lighten it up with milk and then thicken it up later with extra cheese, although that’s certainly an option. We just went for the full on cream in this recipe, and I’ll tell you, the first time I tried it I thought, “Wow! This is so creamy and rich it’s perfect!” My husband echoed nearly the same response and told me not to change a thing! He loves it and asks for this soup often. I hope you enjoy it as well!
What is your favorite cream soup?
- 5 slices of bacon, diced
- 3 tablespoons bacon grease (reserved), or butter
- 1/4 cup diced onion
- 1/4 cup flour (white or whole wheat)
- 2 cups chicken stock*
- 2 cups heavy cream
- 2 cups finely diced potatoes (I used red potatoes here-you can leave the skins on if preferred for red or gold potatoes which both work well here)
- 1 (14 oz) can of corn
- 1 teaspoon salt (or more to taste)
- 1/2 teaspoon pepper
- Optional toppings: diced green onions or chives, extra bacon
- Cook bacon (I like to cook bacon on a foil covered cookie sheet in the oven at 400 degrees for 15-20 minutes until crispy-then pour the grease on the cookie sheet into the soup pot to use) You can also cook it in the soup pot and then just leave the bacon grease inside but remove the bacon until your soup is ready for it.
- Saute' onions in bacon grease or butter in your soup pot for about 5 minutes until the onions are soft. Sprinkle flour on top of the onions-allow to sit for a few seconds to absorb and then stir and cook for an additional minute (this helps reduce the starchy flavor that the flour can bring). It'll be clumpy, but that's okay, it'll smooth out as you add the chicken stock.
- Stir in the chicken stock until combined (if using bullion [see notes below] I like to wait until the bullion has fully absorbed until adding the rest of the ingredients). Stir in the cream, potatoes, corn, and diced bacon until combined. Continue cooking until soup is simmering, stirring occasionally.
- Reduce heat to medium-low and allow to simmer 15-30 minutes until potatoes are cooked through ( like dicing my potatoes smaller since they cook quicker and are easier to eat). Continue to stir so that it doesn't burn on the bottom.
- Serve warm with optional toppings.
- *If you don't have chicken stock on hand you can use 2 cups of water and 2 bullion cubes instead. I like using Better Than Bullion as a healthier option for regular bullion cubes since the cubes often contain msg. If using Better Than Bullion I use 2 teaspoons added to the 2 cups of water.