10 Delicious Potatoes and Corn Soup Recipes

Potatoes and corn soup is the ultimate comfort food that warms your soul on chilly evenings. Whether you’re craving a creamy classic or a spicy twist, our roundup of 10 delicious recipes has something for every taste. Perfect for busy weeknights or cozy weekends, these soups are easy to make and packed with flavor. Dive in and discover your next favorite bowl of comfort!

Creamy Potato and Corn Chowder

Looking for a cozy, comforting dish that’s perfect for any season? This creamy potato and corn chowder is your go-to. It’s hearty, flavorful, and super easy to make with just a few ingredients.

Ingredients

• 2 tbsp butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups potatoes, diced
• 2 cups corn kernels
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp thyme

Instructions

1. Melt the butter in a large pot over medium heat.
2. Add the diced onion and minced garlic to the pot. Cook until the onion is translucent, about 5 minutes.
3. Stir in the diced potatoes and corn kernels. Cook for another 3 minutes.
4. Pour in the chicken broth, bringing the mixture to a boil. Then, reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender.
5. Use an immersion blender to partially blend the soup, leaving some chunks for texture. Tip: If you don’t have an immersion blender, you can blend half the soup in a regular blender and then return it to the pot.
6. Stir in the heavy cream, salt, black pepper, and thyme. Simmer for another 5 minutes to combine the flavors. Tip: For a thicker chowder, let it simmer a bit longer.
7. Taste and adjust the seasoning if necessary. Tip: Adding a pinch of sugar can enhance the corn’s natural sweetness.

Mmm, this chowder is creamy with just the right amount of chunkiness from the potatoes and corn. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping.

Spicy Southwest Potato and Corn Soup

Oh, you’re going to love this Spicy Southwest Potato and Corn Soup—it’s like a warm hug with a kick. Perfect for those days when you crave something hearty yet easy to whip up.

Ingredients

• 2 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 lb potatoes, diced
• 1 cup corn kernels
• 4 cups vegetable broth
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• Salt to taste
• 1/4 cup chopped cilantro

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add diced potatoes, corn kernels, vegetable broth, cumin, chili powder, and cayenne pepper to the pot.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, or until potatoes are tender.
6. Use an immersion blender to partially blend the soup for a creamy yet chunky texture.
7. Season with salt to taste and stir in chopped cilantro before serving.

For a smoother soup, blend all of it. This soup’s creamy texture and spicy kick make it a standout. Try topping it with avocado slices or a dollop of sour cream for extra richness.

Vegan Potato and Corn Soup

Zesty flavors and hearty ingredients come together in this comforting vegan potato and corn soup. Perfect for those chilly evenings when you crave something warm and satisfying, it’s a breeze to whip up with just a few simple ingredients.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 3 medium potatoes, peeled and cubed
• 2 cups corn kernels
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup unsweetened almond milk

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and minced garlic to the pot, sautéing for about 5 minutes until the onion is translucent.
3. Pour in the vegetable broth, bringing the mixture to a gentle boil.
4. Add the cubed potatoes to the pot, reducing the heat to simmer for 15 minutes until the potatoes are tender. Tip: A fork should easily pierce the potatoes when they’re done.
5. Stir in the corn kernels, salt, and black pepper, cooking for an additional 5 minutes. Tip: Frozen corn works just as well as fresh for this recipe.
6. Remove the pot from heat and blend half of the soup until smooth for a creamy texture. Tip: Use an immersion blender for easier cleanup.
7. Return the blended soup to the pot and stir in the almond milk, warming the soup over low heat for 2 minutes.

Outstanding in its simplicity, this soup boasts a creamy texture with chunks of potato and sweet corn in every bite. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping.

Cheesy Potato and Corn Soup

Let’s dive into making a comforting bowl of Cheesy Potato and Corn Soup that’s perfect for any day. It’s creamy, hearty, and packed with flavors that’ll make you want seconds.

Ingredients

• 2 tbsp butter
• 1 cup diced onion
• 2 cloves garlic, minced
• 3 cups diced potatoes
• 2 cups corn kernels
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Melt the butter in a large pot over medium heat.
2. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
3. Stir in the diced potatoes and corn kernels, cooking for another 3 minutes to slightly soften the potatoes.
4. Pour in the chicken broth, bringing the mixture to a boil. Then, reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender.
5. Use an immersion blender to partially blend the soup, leaving some chunks for texture. Tip: For a smoother soup, blend to your desired consistency.
6. Stir in the heavy cream, shredded cheddar cheese, salt, and black pepper. Cook on low heat until the cheese is fully melted and the soup is heated through, about 5 minutes. Tip: Stir constantly to prevent the cheese from sticking to the bottom of the pot.
7. Let the soup sit for 5 minutes before serving to allow the flavors to meld. Tip: For an extra touch, garnish with additional shredded cheese or chopped green onions.

Enjoy the creamy texture and the rich, cheesy flavor of this soup. It pairs wonderfully with a slice of crusty bread or a side salad for a complete meal.

Bacon and Potato Corn Soup

Dive into the comfort of a bowl that combines the smoky goodness of bacon with the hearty warmth of potatoes and corn. Perfect for those chilly evenings when you crave something filling yet simple to whip up.

Ingredients

• 6 slices bacon, chopped
• 1 cup diced onion
• 2 cloves garlic, minced
• 4 cups diced potatoes
• 2 cups corn kernels
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp thyme

Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5 minutes. Remove bacon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the pot and sauté in the bacon drippings until translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Add the diced potatoes, corn kernels, chicken broth, salt, pepper, and thyme to the pot. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender. Tip: Check the potatoes with a fork for doneness.
6. Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, blend, and return to the pot.
7. Stir in the heavy cream and butter until fully incorporated. Heat through for another 2 minutes. Tip: Do not boil after adding cream to prevent curdling.
8. Serve hot, garnished with the reserved crispy bacon.

Now, this soup boasts a creamy texture with chunks of potato and corn for a satisfying bite. The smoky bacon adds a depth of flavor that makes it irresistible. Try topping it with shredded cheddar or a dollop of sour cream for an extra indulgent twist.

Slow Cooker Potato and Corn Soup

Just imagine coming home to a warm, comforting bowl of Slow Cooker Potato and Corn Soup after a long day. It’s the kind of meal that feels like a hug, with minimal effort on your part.

Ingredients

• 4 cups diced potatoes
• 2 cups corn kernels
• 1 cup diced onion
• 2 cloves minced garlic
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

Instructions

1. Place the diced potatoes, corn kernels, diced onion, and minced garlic into the slow cooker.
2. Pour the vegetable broth over the ingredients in the slow cooker.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are tender. Tip: Stirring is not necessary during cooking, but if you’re around, giving it a quick stir halfway through can help distribute the flavors.
4. Once the potatoes are tender, use a potato masher to lightly mash some of the potatoes right in the slow cooker. This will thicken the soup slightly. Tip: For a smoother soup, blend half of it with an immersion blender before adding the cream.
5. Stir in the heavy cream, butter, salt, black pepper, and paprika. Cover and cook for an additional 30 minutes on high. Tip: Taste the soup before serving and adjust the seasoning if needed, but remember the flavors will continue to develop as it sits.

Fluffy potatoes and sweet corn come together in this creamy, dreamy soup that’s perfect for chilly evenings. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping.

Roasted Potato and Corn Soup

Warm up your kitchen with this cozy Roasted Potato and Corn Soup. It’s the perfect blend of creamy and hearty, with a smoky twist from the roasted veggies.

Ingredients

• 2 cups diced potatoes
• 1 cup corn kernels
• 1 tbsp olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F.
2. Toss the diced potatoes and corn kernels with olive oil, salt, and pepper on a baking sheet.
3. Roast in the oven for 25 minutes, or until the potatoes are golden and tender.
4. While the veggies roast, sauté the onion and garlic in a large pot over medium heat until soft, about 5 minutes.
5. Add the roasted potatoes and corn to the pot, followed by the vegetable broth.
6. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
7. Use an immersion blender to puree the soup until smooth, or leave it chunky if you prefer.
8. Stir in the heavy cream and adjust seasoning with salt and pepper.
9. Simmer for another 5 minutes to let the flavors meld.

Unbelievably creamy with a hint of sweetness from the corn, this soup is a crowd-pleaser. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping.

Herbed Potato and Corn Soup

Now, imagine coming home to a bowl of warm, herbed potato and corn soup after a long day. It’s creamy, comforting, and packed with flavors that remind you of summer. Perfect for those chilly evenings when you need a little pick-me-up.

Ingredients

• 2 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 3 cups diced potatoes
• 2 cups corn kernels
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for another minute until fragrant.
4. Add diced potatoes, corn kernels, vegetable broth, dried thyme, and dried rosemary to the pot.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, or until potatoes are tender.
6. Use an immersion blender to partially blend the soup, leaving some chunks for texture.
7. Stir in heavy cream and season with salt and pepper to taste.
8. Simmer for another 5 minutes to allow flavors to meld.

Best enjoyed with a sprinkle of fresh herbs on top or a side of crusty bread for dipping. The soup’s creamy texture and the sweetness of the corn make it a hit every time.

Curried Potato and Corn Soup

Perfect for those chilly evenings when you’re craving something hearty yet simple, this curried potato and corn soup brings together comforting flavors in one pot. You’ll love how the spices meld with the creamy potatoes and sweet corn.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 4 cups potatoes, peeled and cubed
• 2 cups corn kernels
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt to taste

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 medium diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and 1 tbsp curry powder, cooking for 1 minute until fragrant.
4. Tip: Toasting the curry powder slightly enhances its flavor.
5. Add 4 cups cubed potatoes and 2 cups corn kernels, stirring to coat with the spices.
6. Pour in 4 cups vegetable broth, bringing the mixture to a boil.
7. Reduce heat to low, cover, and simmer for 20 minutes or until potatoes are tender.
8. Tip: A fork should easily pierce the potatoes when they’re done.
9. Stir in 1 cup coconut milk and heat through for 5 minutes.
10. Tip: For a smoother texture, blend half the soup before adding the coconut milk.
11. Season with salt to taste before serving.

Now, this soup boasts a creamy texture with a kick of curry, perfect with a sprinkle of fresh cilantro or a side of crusty bread. It’s a versatile dish that’s as satisfying as it is simple to make.

Loaded Potato and Corn Soup

Ready to cozy up with a bowl of something delicious? This loaded potato and corn soup is your go-to for comfort food that’s both hearty and easy to whip up. Perfect for those chilly evenings when you crave something warm and satisfying.

Ingredients

• 4 cups peeled and diced potatoes
• 1 cup frozen corn
• 1/2 cup diced onion
• 2 cloves minced garlic
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika

Instructions

1. Heat olive oil and butter in a large pot over medium heat until butter is melted.
2. Add diced onion and minced garlic to the pot, sautéing for 3-4 minutes until onions are translucent.
3. Stir in diced potatoes, frozen corn, salt, black pepper, and paprika, mixing well to coat the vegetables.
4. Pour in chicken broth, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are tender.
5. Use a potato masher to lightly mash some of the potatoes, thickening the soup while leaving chunks for texture.
6. Stir in heavy cream and shredded cheddar cheese until the cheese is melted and the soup is creamy.
7. Simmer for an additional 5 minutes, stirring occasionally to prevent sticking.

Great for serving with a sprinkle of extra cheese and a side of crusty bread, this soup boasts a creamy texture with a sweet corn and hearty potato flavor that’s irresistibly comforting.

Conclusion

Kickstart your culinary adventure with these 10 Delicious Potatoes and Corn Soup Recipes, each offering a unique twist on comfort food. Perfect for any season, these soups promise warmth and satisfaction. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy cooking!