Corn and Potato Soup ~
A quick and hearty soup with tender potatoes, sweet corn, and a rich, flavorful broth.
Serve with crusty bread for dipping.
Easy Soup Recipe
I like this easy recipe because it’s both hearty and simple to prepare. The combination of tender potatoes and sweet corn creates a satisfying texture, while the broth is rich and satisfying. And you can’t beat a comforting bowl of soup on a cool day!
Soup vs. Chowder
The difference between soup and chowder comes down to thickness and texture. Chowders are generally thicker, creamier, and chunkier, often made with milk or cream. Soups, on the other hand, can have a lighter broth and be less rich in texture.
While this Corn and Potato Soup has creamy elements from the cheese, it’s still considered a soup because it maintains a lighter, broth-like consistency. If you’d like to turn it into more of a potato chowder, you could add a splash of heavy cream for a richer result.
Ingredients for Corn and Potato Soup
You will need the following:
- 2 tablespoons butter
- 2 pounds Yukon Gold potatoes, cubed
- 1/2 cup celery, chopped
- 1/2 cup yellow onion, chopped
- 8 cups vegan chicken-style broth
- 2 cups frozen corn
- 1 teaspoon dried thyme leaves
- Ground black pepper, to taste
- 1 cup cheddar cheese, shredded
Ingredient Notes
- Butter– Adds a touch of richness and helps soften the vegetables.
- Potatoes – Yukon Gold potatoes are perfect for this soup because they’re creamy and hold their shape well. Russet potatoes are a good alternative but may break down more during cooking.
- Celery – Adds a nice crunch and savory flavor that balances the sweetness of the corn.
- Yellow Onion – A mild onion that blends well with the soup’s flavors. You could use white or sweet onion if preferred.
- Chicken-Style Broth – I like to use a vegan chicken broth for a rich, savory base. Vegetable broth works too, but you may need to adjust the seasoning.
- Corn – Frozen corn kernels are ideal for soups because they maintain their texture and sweetness. Fresh or canned corn can be used, but frozen is the easiest and tastiest option.
- Dried Thyme – Provides a subtle herbal note. Fresh thyme can be substituted, just double the amount for a brighter flavor.
- Ground Black Pepper – Season to taste to balance the soup’s flavor.
- Cheddar Cheese – Melts into the broth to give the soup a creamy, cheesy finish. Use vegan cheddar for a dairy-free version.
How to Make Corn and Potato Soup
STEP ONE: Sauté the Veggies. Set a large pot over medium-high heat and add the butter. Once melted, add the onion and celery. Cook, stirring frequently, for 2 minutes until softened. Add the garlic and cook for another 30 seconds.
STEP TWO: Cook the Potatoes. Add the diced potatoes and chicken-style broth. Bring to a boil, then reduce to low heat. Cover and simmer until the potatoes are fork-tender, about 10 minutes.
STEP THREE: Add the Corn and Thyme. Stir in the corn and dried thyme, cooking for another 5 minutes.
STEP FOUR: Melt the Cheese. Add the cheddar cheese and stir gently until melted.
STEP FIVE: Season and Serve. Season to taste with ground black pepper. Serve warm.
FAQ
- Can I make this soup dairy-free? Yes, you can! Simply swap the butter for a dairy-free alternative and use vegan cheddar cheese.
- Can I use fresh corn instead of frozen? Absolutely! Fresh corn can be used in place of frozen, but it may take slightly longer to cook. You’ll want to simmer the soup until the corn is tender.
- How can I thicken the soup? If you prefer a thicker consistency, you can use an immersion blender or potato masher to mash some of the potatoes in the pot.
Storage
- This hearty soup held up well for lunch the next day. Store leftover soup in an airtight container in the refrigerator. Gently reheat on the stove top or in the microwave.
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Corn and Potato Soup
Ingredients
- 2 tablespoons butter
- 2 pounds Yukon Gold potatoes cubed
- 1/2 cup celery chopped
- 1/2 cup yellow onion chopped
- 8 cups vegan chicken-style broth
- 2 cups frozen corn
- 1 teaspoon dried thyme leaves
- Ground black pepper to taste
- 1 cup cheddar cheese shredded
Instructions
- Set a large pot over medium-high heat and add the butter. Once melted, add the onion and celery. Cook, stirring frequently, for 2 minutes until softened. Add the garlic and cook for another 30 seconds.
- Add the diced potatoes and chicken-style broth. Bring to a boil, then reduce to low heat. Cover and simmer until the potatoes are fork-tender, about 10 minutes.
- Stir in the corn and dried thyme, cooking for another 5 minutes.
- Add the cheddar cheese and stir gently until melted.
- Season to taste with ground black pepper. Serve warm.
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