This easy Potato Bacon Soup is ready in less than 30 minutes and loaded with crispy bacon, sweet corn, and filling potatoes. A thick and creamy fall soup that makes a perfect comfort food for cold days!
This creamy potato and corn chowder is filling, super tasty, and easy to make. Your family will come back for seconds … or even thirds! A chunky, satisfying and utterly comforting winter-time soup that is made with simple ingredients that you have in your pantry.
And let me tell you the best thing about this soup besides that it tastes super delicious: This potato bacon soup takes less than 30 minutes to make. Perfect for those busy winter days where you forgot to make dinner and everyone is hungry! (Or does that only happen to me?)
1 tsp olive oil
1/2 cup chopped bacon
2 lbs potatoes peeled and cut into 1-inch cubes
12 ounces frozen sweet corn
4 cups chicken stock
1 cup heavy cream
Salt to taste
1/4 teaspoon fresh pepper
Fresh parsley chopped
Heat up the olive oil in a large stock pot over medium-high heat. Fry the chopped bacon until crispy. Then remove it with a slotted spoon and set aside.
Add in the potatoes and frozen corn. Fry in the remaining bacon fat for 1 minutes while stirring constantly.
Add chicken stock. Bring to a boil and cook for 15 minutes with the lid on until the potatoes are cooked. Stir occasionally.
Reduce the heat to low, then stir in heavy cream and season with salt and pepper. Cook for 1 more minute.
Use a hand-held blender and puree the soup but only until about half the ingredients are pureed. The soup should be a bit chunky.
Serve with parsley and the bacon crumbled on top.