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Potato Corn Soup

(2 Votes)
Potato Corn Soup
6 cups
25 Min

Nothing is more welcoming than a big pot of soup at the end of a long day, and with our recipe for Potato Corn Soup you can whip up a bowl of comfort anytime you want. It takes just about 30 minutes to get this soup on your dinner table, which makes it weeknight-friendly, too! 

What You'll Need

  • 4 cups chicken broth
  • 2 potatoes, peeled and cut into small cubes
  • 1/2 cup chopped onion
  • 1/4 cup (1/2 stick) butter
  • 1/4 cup all-purpose flour
  • 1 cup half-and-half
  • 1 cup frozen corn
  • 1/4 cup diced cooked ham
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper

What to Do

  1. In a soup pot over high heat, combine chicken broth, potatoes, and onion; bring to a boil. Reduce heat to medium, cover, and cook 10 to 12 minutes, or until potatoes are tender.
  2. Meanwhile, in a small saucepan over low heat, melt butter; whisk in flour until smooth.
  3. Whisk flour mixture into soup until thickened. Slowly stir in remaining ingredients, mixing well. Simmer 5 to 10 minutes, or until heated through.


The next time you make Potato Corn Soup, try serving it with some crusty bread (for soaking up every bit of the soup!) and a healthy green salad. We bet your whole gang will love this change-of-pace dinner. 

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 235
  • Calories from Fat 118
  • Total Fat 13g 20 %
  • Saturated Fat 7.9g 39 %
  • Trans Fat 0.3g 0 %
  • Protein 5.5g 11 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 39mg 13 %
  • Sodium 796mg 33 %
  • Total Carbohydrates 26g 9 %
  • Dietary Fiber 1.9g 8 %
  • Sugars 2.6g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Can this soup be frozen? I live alone and love to make soup to put into the freezer?

Of course! Go ahead and make as much as you'd like and freeze it for later. Divide prepared soup into freezer-safe containers, let cool, and then freeze.

Excellent recipe for cool rainy days in the fall.. I also make this on below 0 days here up in the Northwoods sometimes I fry a pound of bacon and add that or a pound of sage sausage instead of using ham( Of course I always add at least a pound of ham if using ham) always served with warm fresh yeast rolls I make mine with regular milk or a can of evaporated milk and chicken broth I saut onion celery , a carrot and my meat first then add the rest . MMMMMMM GOOD!

I usually purchase the ends and pieces of bacon, could I use some of those larger end pieces (cooked of course) in place of the ham?

Yes, you can substitute the bacon for ham in this recipe. Yum, we'd love to know how it turns out!


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Weeknight Shrimp Fried Rice

Just because we have our weeknight routines, well, that doesn't mean they have to be boring. Sure, there are a lot of delicious shrimp fried rice recipes out there, but the secret that makes ours stand apart is chilling the rice before we cook it. It makes the fried rice lighter, and it won't get mushy later on. .

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