Potato Corn Soup
- YIELDS
- 6 cups
- COOK TIME
- 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
- 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.
- Meanwhile, in a small saucepan over low heat, melt butter; whisk in flour until smooth.
- Whisk flour mixture into soup until thickened. Slowly stir in remaining ingredients, mixing well. Simmer 5 to 10 minutes, or until heated through.
Notes
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.
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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 %
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racxray806 5575843
Sep 15, 2015
Can this soup be frozen? I live alone and love to make soup to put into the freezer?
Test Kitchen Team
Sep 15, 2015
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.
grannyblu
Sep 14, 2015
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!
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