Creamy Corn and Potato Soup – Comfort in a Bowl

When the weather turns chilly, nothing hits the spot quite like a warm, creamy bowl of soup. This Corn and Potato Soup is comfort food at its finest—rich, hearty, and packed with flavor. With tender potatoes, sweet corn, green peppers, and a touch of paprika, it’s a simple one-pot recipe that comes together easily and fills the kitchen with irresistible aromas. Serve it with shredded cheddar cheese for an extra touch of indulgence and a slice of crusty bread for dipping.

There’s nothing quite like a cozy bowl of homemade soup to make a chilly evening feel extra comforting. This creamy corn and potato soup is just one of many hearty options to keep you warm and satisfied. If you love this one, you might also enjoy this creamy potato soup, creamy cauliflower soup, or this baked potato soup recipe.

Why You’ll Love this Potato Soup

One-pot comfort: Everything cooks in a single pot for easy prep and minimal cleanup.

Hearty and filling: Tender potatoes and sweet corn make it satisfying enough for a full meal.

Quick and easy: Ready in under an hour, perfect for weeknights.

Family-friendly: Mild, creamy, and flavorful—loved by kids and adults alike.

Customizable: Add cheese, bacon, or spices to suit your taste.

Warm and cozy: Ideal for chilly evenings or anytime you need a comforting bowl of soup.

Versatile: Works as a main dish or a starter alongside bread, salad, or sandwiches.

Ingredients You’ll Need

¼ cup butter

1 medium Vidalia onion, chopped

1 large green pepper, chopped

¼ cup all-purpose flour

1 Tbsp paprika

3–4 medium potatoes, peeled and coarsely chopped

4 cups chicken broth

3 10-oz. packages frozen corn

1 Tbsp Worcestershire sauce

1 tsp salt

2 cups milk

Optional: shredded cheddar cheese for serving

How to Make this Creamy Corn and Potato Soup

Sauté the Veggies

Grab a large pot with a lid. Over medium heat, melt the butter.
Stir in the chopped onion and green pepper. Cook for about 5 minutes, or until the onion becomes translucent.

Make the Base

Add the flour and paprika to the pot, stirring to combine. This will create a flavorful roux that will thicken the soup.

Add the Potatoes and Broth

Toss in the chopped potatoes along with the chicken broth. Bring the pot to a boil, then reduce the heat to a low/medium simmer (a slow, gentle bubble) and cover with the lid.
Cook for about 15 minutes, or until the potatoes are tender.

Add Corn and Seasoning

Stir in the frozen corn, Worcestershire sauce, and salt. Bring back up to a gentle boil, then reduce the heat again and cook for a few minutes.

Finish with Milk

Add the milk and warm the soup through. Taste and adjust seasoning if needed.

Serve and Enjoy

Ladle into bowls and top with optional shredded cheddar cheese for a creamy, melty finish. Serve with bread, crackers, or a fresh side salad for a complete meal.

Tips and Variations

Tips & Variations

• For a richer soup, use half-and-half or add a little heavy cream instead of all milk.
• Add cooked bacon or ham for extra savory flavor.
• Swap the Vidalia onion for a yellow or sweet onion if you don’t have one on hand.
• If you like your soup thicker, mash a few of the cooked potatoes against the side of the pot before adding the corn.

What to Serve With

Crusty bread: A classic choice—perfect for dipping and soaking up the creamy soup.

Garlic bread or breadsticks: Adds a buttery, garlicky crunch that pairs beautifully with the mild soup.

Simple green salad: Mixed greens with a light vinaigrette balance the richness of the soup.

Roasted vegetables: Roasted carrots, zucchini, or Brussels sprouts complement the sweetness of the corn.

Grilled sandwiches: A grilled cheese or turkey sandwich turns this soup into a complete comfort-food meal.

Dessert Ideas

Mini pies or hand pies—apple hand pie, cherry, or pumpkin feel festive and fun

Apple crisp or fruit cobbler like this peach cobbler for a warm, cozy finish

Brownies or cookies like a blonde brownie for a quick, sweet bite

Vanilla or caramel pudding for a light, creamy dessert

More Soup Recipes You’ll Enjoy

Storing Soup

Refrigerator

• Store leftover soup in an airtight container for up to 3–4 days.
• When reheating, warm gently on the stovetop over medium-low heat to prevent scorching.
• If the soup has thickened too much in the fridge, stir in a splash of milk or broth to loosen it.

I do not recommend freezing this soup. Potatoes will be grainy after freezing.

Tips for Reheating

• Stir occasionally to prevent the potatoes from sticking to the bottom of the pot.
• Adjust seasoning after reheating—sometimes a little extra salt, pepper, or Worcestershire sauce brightens the flavor.
• Optional: stir in a handful of shredded cheese just before serving for extra richness.

Here is the Printable Recipe

Adapted from Taste of Home – A Wonderful Cooking Magazine that I work with and adore. Find the original recipe and more at Taste of Home

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