Sweet Corn Cob Soup is a delicious corn chowder recipe that's perfect for fall! Made with simple ingredients like fresh sweet corn, Russet potatoes, bacon, chicken bone broth, bacon, shredded cheese, and chives, this is one summer corn soup recipe that you'll want on repeat in your house and just in time for cozy season!
Corn Cob Soup is perfect from mid-summer through fall. Fresh corn soup pairs perfectly with my other fall recipes like Easy Loaded Potato Soup Dutch Oven and my Dutch Oven Chili recipe as well as my 8-Ball Zucchini Stuffed Eight Ball Ground Beef Recipe or my Stuffed Spaghetti Squash with Ground Beef and we can't leave out Chicken Pot Pie with Puff Pastry Looking for sweet fall recipes? I've got loads of those too. some of my favorites are Best Pumpkin Spice Syrup for Coffee or my infamous Spiced Pumpkin Hot Chocolate and Mini Pumpkin Pancakes are always a win at our house!
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🌽 Ingredients For Easy Corn Chowder
🌽 What you need for Corn On The Cob Soup Recipe
- Chopped Bacon
- Yellow Onion (red onion works fine too)
- Chicken bone broth or chicken stock for the corn cob soup
- Fresh Corn (sweet summer corn) (fresh-picked corn is best!)
- Russet Potatoes
- Chopped Celery
- Heavy Cream
- Shredded Cheddar Cheese
- Fresh Chives
- Paprika, Garlic Salt, Black Pepper, Cayenne Pepper (freshly ground black pepper is best)
- Smoked Paprika gives this corn chowder soup the best smoky flavor!
Please refer to the recipe card below for exact quantities and full instructions. Making corn cob soup is easier with detailed steps.
Equipment for Cream of Sweet Corn Soup Recipe
- Dutch Oven or large pot
- Potato Masher or Immersion Blender
🌽 How To Make Sweet Corn Soup
- Step 1: Prep the bacon by cutting the strips into small pieces. Simmer on low in the Dutch oven for 8-10 minutes. Once the bacon is cooked through, remove it from the Dutch oven and leave the bacon grease in the Dutch oven.
- Step 2: Simmer the chopped red onion or white onion in the bacon grease until translucent. This adds a rich depth to the corn cob soup.
- Step 3: Add the diced russet potatoes and chicken bone broth or chicken stock and bring to a boil. Reduce heat and simmer the potatoes for about 15 minutes over medium heat until they are tender.
- Step 4: Once the potatoes are tender, use an immersion blender or potato masher to mash the potatoes until smooth. Achieving the right texture is essential for the perfect corn cob soup.
- Step 5: Next, add the heavy cream, fresh corn kernels, and chopped celery, and stir until combined.
- Step 6: Add the shredded cheese and stir again until the corn chowder is nice and thick. Add in the chopped bacon, and reserve some for toppings. Your corn cob soup is now ready to enjoy!
Step 7: Garnish with more bacon bits, shredded cheese, fresh chives, sea salt, and black pepper.
This makes the best fresh corn chowder recipe! This is delicious corn soup.
🌽 Top Tip for Fresh Corn Soup
- Fresh corn gives this soup the best corn flavor and fresh herbs like fresh chives and fresh thyme bring out the flavors of this delicious corn soup even more. You could also add a dallop of fresh sour cream to bring it over the top! This is the best creamy sweet corn soup recipe! Pair this soup with buttery crusty bread and you have the perfect fall meal!
More Fall Recipes
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Thank you for stopping by Fitty Foodlicious, a website dedicated to sharing lasting, family recipes, anxiety tips and tricks, and healthy spirited mental wellness. Genevieve's recipes have been featured on MSN.com, NewsBreak, Food Talk Daily, Food Gawker, Trivet Recipes, Bartender.com, Health Magazine, Kitchen Aid AU NZ, and has a published Cookbook titled The 5-Ingredient Paleo Cookbook which can be purchased at all major bookstores and on Amazon.
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📖 Recipe
Easy Corn Chowder
Ingredients
- 1 cup chopped, cooked bacon
- 1 yellow onion, chopped chopped
- 2 russet potatoes cut into small cubes
- 16 ounces Chicken bon broth or chicken stock
- 2 cups heavy cream
- 3-4 cups of fresh or frozen corn not canned
- ¼ cup chopped celery
- 2 cups shredded white cheddar cheese
- 1 bunch diced fresh chives chopped
- 1 tablespoon Paprika
- 1 teaspoon Garlic Salt
- Sea-salt and black pepper for taste
Instructions
- Prep the bacon by cutting the strips into small pieces. Simmer on low in the Dutch oven for 8-10 minutes. Once the bacon is cooked through, remove it from the Dutch oven and leave the bacon grease in the Dutch oven.
- Once the bacon is cooked through, remove it from the Dutch oven and leave the bacon grease in the Dutch oven.
- Simmer the chopped yellow onion in the bacon grease until translucent. This adds a rich depth to the corn cob soup.
- Add the diced russet potatoes and chicken bone broth and bring to a boil. Reduce heat and simmer the potatoes for about 15 minutes over medium heat until they are tender.
- Once the potatoes are tender, use an immersion blender or potato masher to mash the potatoes until smooth. Achieving the right texture is essential for the perfect corn cob soup.
- Next, add the heavy cream, fresh corn kernels, and chopped celery, and stir until combined.
- Add the shredded cheese and stir again until the corn chowder is nice and thick. Add in the chopped bacon, and reserve some for toppings. Add the spices, smoked paprika, garlic salt, and black pepepr. Your corn cob soup is now ready to enjoy!
- Garnish with more bacon bits, shredded cheese, fresh chives, smoked paprika, sea salt, and black pepper.
Krystle
I made this with fresh corn on the cob and it was divine. Craveworthy, can't wait to make one more time before summer ends.
Liz
This was so yummy made with fresh corn!!! It's going to be a yearly summer tradition to have this soup on our menu.
Elizabeth
My family loved this soup and I loved that it takes very little time to make. So good and full of flavor!