Ingredients
Scale
- 1 large russet potato, diced
- pinch kosher salt
- 1 ear corn
- 1 tsp olive oil
- pinch kosher salt
- pinch black pepper
- 6 slices bacon, diced
- 1 cup onion, diced
- 1 cup celery, diced
- 3 tbsp flour
- 4 cups milk
- 14.75 oz can creamed corn
- salt and pepper, to taste
- celery leaves, chopped
- crumbled bacon
- grilled corn kernels
Instructions
- Cook Potatoes: Place diced potatoes in a large soup pot. Cover with water and add a pinch of salt. Bring water to a boil. Cook for 15 minutes or until the potatoes are fork tender. Drain and set aside in a bowl.
- Grill Corn: Heat grill to high heat (400-425F). Brush corn with olive oil, season with salt and pepper, and grill for 10 minutes, rotating to char all sides. Remove and cut off kernels, setting aside with the potatoes.
- Prepare Aromatics: In the same pot, brown bacon over medium heat for about 10 minutes. Keep bacon and drippings in the pot, then add onions and celery. Sauté until tender, about 3 minutes.
- Make Roux: Add flour to the pot and cook on low for 3 minutes.
- Build Soup: Stir in milk and bring to a simmer, then add in cooked potatoes, grilled corn kernels, and creamed corn.
- Simmer: Season with salt and pepper to taste. Reduce heat to low and let the soup simmer until ready to serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Make sure to grill the corn until it’s nicely charred for added flavor.
You can substitute the milk with a dairy-free alternative if desired.
For extra garnish, top with fresh celery leaves and crumbled bacon.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg