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Creamy Sweet Corn Soup with Cheddar and Bacon

Creamy sweet corn soup with cheddar and bacon is simmered in a Dutch oven until the potatoes are fork-tender, then partially pureed for a thick, chunky texture. Finish each bowl with sharp cheddar and crisp bacon.
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Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 455
Ingredients Equipment Method Notes

Ingredients
  

For the topping
  • 6 bacon slices
  • 1.5 cup sharp cheddar cheese shredded
For the soup
  • 2 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 celery ribs, diced
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 4 cup low-sodium chicken broth
  • 2 Yukon gold potatoes medium, cut into 1/2-inch cubes
  • 4 cup corn kernels fresh or frozen
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 0.5 tsp kosher salt
  • 0.25 tsp ground black pepper

Equipment

  • 1 6-quart Dutch oven
  • 1 immersion blender

Method
 

Cook the topping
  1. In a 6-quart Dutch oven, cook the bacon over medium heat for 8 to 10 minutes, turning as needed, until crisp.
  2. Transfer the bacon to a paper-towel-lined plate.
  3. Pour off all but 1 tablespoon of the drippings, or keep what remains if there is less.
Make the soup
  1. Add the butter, onion, and celery to the pot.
  2. Cook over medium heat for 5 to 6 minutes, stirring occasionally, until softened.
  3. Add the garlic and cook for 30 seconds.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually whisk in the low-sodium chicken broth until smooth.
  6. Add the potatoes and corn.
  7. Bring to a boil over medium-high heat.
  8. Reduce the heat and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the potatoes are fork-tender.
  9. Partially puree the soup with an immersion blender, leaving some pieces of potato and corn intact.
  10. Stir in the milk, cream, salt, and pepper.
  11. Warm over low heat for 3 to 5 minutes without boiling.
Finish and serve
  1. Crumble the bacon.
  2. Ladle the soup into bowls.
  3. Top each serving with cheddar and bacon.

Notes

For the best texture, partially puree the soup and leave some potato and corn pieces intact. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the dairy may separate slightly when thawed. Use lactose-free milk and cream as a dairy swap if needed.