Lincoln started his winter soccer league this week (and by “league” I mean they kick balls around in a gymnasium for an hour – no games, no pressure – can I get an AMEN?!) and I got to thinking about how our evenings will look like in five years. Soccer practice, I’m sure, but also homework, boy scouts, band practice – and that’s just one child. We’ll be times two’ing it with Cameron by then!
“When will we eat?” I began to wonder. “Before all our activities start, at 4pm? Afterwards at 8pm? More importantly, WHAT will we eat? Crock pot meals four nights a week? BOR-ING!” Before I got too ahead of myself because, you know, these are the things that get me worked up, I forced myself to focus on the here and now aka what I’d feed everyone before Lincoln’s 5pm soccer un-league practice.
If you know me at all, you know my thoughts immediately went to soup. Sweet Corn, Kielbasa and Potato Soup!
Sweet Corn, Kielbasa and Potato Soup
My Mom made a version of this soup all the time growing up and it’s so, so good. Chopped kielbasa and bacon are browned in a big soup pot then fresh vegetables including carrots, celery, shallots, and garlic are sauted in the drippings. Creamy yukon gold potatoes and snappy sweet corn simmer in the slightly thickened broth before being ladled into bowls and topped with tons of spicy, fresh green onions.
This soup is hearty, comforting, and absolutely perfect for this gloomy time of year. PLUS (full circle moment here,) it’s perfect for busy families because it reheats like a dream. Make a big pot of soup on Sunday night then reheat at any point during the week for a nearly instant supper. Serve with salad and you’re set!
Every time I make this soup the four of us scrape the bottom of the pot clean. With Cameron only being 15 months old, I pick out the kielbasa (too salty,) but he adores a big bowl of creamy vegetables and broth. Lincoln, Ben and I take care of the rest.
Who’s ready to eat?
How to Make This Recipe
Start by browning 4 slices chopped bacon and 7oz chopped kielbasa in a 6 quart Dutch oven over medium heat until the bacon is brown and crispy. Scoop the meat onto a plate, leaving the bacon drippings in the pot.
To the drippings add 1/2 cup thinly sliced carrots, 1 thinly sliced celery stalk, and 1 chopped shallot. Saute over medium heat until the vegetables are tender, 8-10 minutes, adding a splash of chicken broth and covering the pot with a lid to speed up the softening process if it’s taking too long. Finally, add 2 cloves minced garlic then saute until very fragrant, about 1 minute.
THE SCENT of the vegetables and garlic sauting in bacon fat, you guys. Insane!!
Next add 2-1/2 cups chicken broth plus 1 cup milk (I use unsweetened almond milk but recommend 2% or higher fat if using cow’s milk,) then turn the heat up to medium-high to bring the liquid to a bubble – NOT a boil. Add 1-1/2 cups diced baby yukon gold potatoesthen turn the heat down to medium and simmer until tender, 5-7 minutes.
Once the potatoes are tender, add the kielbasa and bacon back into the pot then stream in 3 Tablespoons gluten free flour whisked with 1/2 cup milk until very smooth. Simmer until the soup has thickened, about 5 minutes.
Last step is to add 1 cup frozen sweet corn, simmer for a minute to let it heat through, then taste and add lots of pepper, and seasoned salt to taste.
Scoop the soup into bowls then top with lots of fresh green onions for a pop of spice and freshness before digging in. I hope you love this comforting, hearty soup as much as we do – enjoy!
More Hearty Soup Recipes
- Ham and Bean Soup
- Hamburger Soup
- Italian Wedding Soup
- Black Bean Soup
- Smoked Sausage, White Bean and Spinach Soup
- Cheesy Taco Soup
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Sweet Corn, Kielbasa and Potato Soup
Description
Sweet Corn, Kielbasa and Potato Soup is a hearty and comforting soup recipe that's filled with kielbasa, potatoes, and sweet corn.
Ingredients
- 4 slices bacon, chopped
- 7oz kielbasa, chopped
- 1/2 cup carrots, thinly sliced
- 1 rib celery, thinly sliced
- 1 shallot, chopped
- 2 cloves garlic, pressed or minced
- 2-1/2 cups chicken broth
- 1-1/2 cups milk, divided (recommend 2% or higher)
- 3 Tablespoons gluten-free flour
- 1-1/2 cups diced baby yukon gold potatoes
- 1 cup sweet corn, fresh or frozen
- seasoned salt and pepper
- chopped green onions, for garnish
Directions
- Add bacon and kielbasa to a 6 quart Dutch oven then turn the heat to medium. Saute until bacon is golden brown then scoop the meats onto a plate, reserving bacon grease in the pot. Add carrots, celery and shallot then saute until tender, 8-10 minutes - adding a splash of chicken broth then placing a lid on top to speed up softening if it’s taking too long. Add garlic then saute until very fragrant, 1 minute.
- Add chicken broth plus 1 cup milk to the pot then turn heat up medium-high to bring soup to a bubble - NOT a boil. Add potatoes then turn heat down to medium and simmer until tender, 5-7 minutes. Meanwhile, whisk together gluten-free flour and remaining 1/2 cup milk until very smooth.
- Add browned bacon and kielbasa back into the pot then stream in flour/milk mixture and simmer until soup has slightly thickened, 5 minutes. Add sweet corn then simmer until heated through, 1 minute. Taste then add seasoned salt to taste, and lots of pepper. Scoop into bowls then serve topped with green onions.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Camila Carter 09.07.2021
wow, Soup is my favorite. I will try it. Thanks for such a unique recipe.
Teri 09.02.2021
I used cream of celery soup instead of milk & flour and green beans instead of corn. Yum
Kristin 03.22.2022
Oo, I love that idea, Teri!! I’ll have to try that sometime.
Tracy Faulkner-Gooch 01.11.2021
Fantastic recipe! Just what I was looking for. I added a little kale for color and a splash of sherry because i love it in a creamy soup. Thanks for sharing this. It will go into the rotation!
Kristin 03.22.2022
So glad you loved it and were able to make it your own, Tracy! Thank you so much for your feedback and recipe rating, too!
Nikki 12.14.2020
Absolutely loved this recipe! I used venison kielbasa, real pork belly bacon and an onion (instead of a shallot) and I’m not kidding, my boyfriend and I ate two big bowls for dinner and I just finished it for breakfast! Delicious!
Kristin 03.22.2022
LOVE hearing this, Nikki! Your version sounds divine – so glad it was a hit!
Katie 10.29.2020
Have you made this with red potatoes or regular russet potatoes?
Kristin 10.29.2020
Either will work in this soup! Russets will need to be peeled first.
Michelle 10.19.2020
I just made this; it is fantastic! We added cheddar.
Kristin 10.26.2020
YUM! Great idea, Michelle.:)
BJ 07.28.2020
I’m looking for your chicken & bacon potato chowder recipe.. it’s now going to the sweet corn/kielbasa recipe. I’m heartbroken. I’ve learned my lesson to print instead of saving to favorites! Any chance you would post the recipe on a reply to this comment or send me an email??Thanks very much.
Kristin 08.31.2021
Here you go BJ!
Chicken & Bacon Potato Chowder
Serves 4
Ingredients:
3 slices thick cut bacon, chopped
1/2 medium onion, chopped
salt & pepper
2 cloves garlic, minced
1 large chicken breast, cut into bite-sized pieces and seasoned with salt & pepper
1/2 small can diced green chilies
1 cup frozen shredded hashbrowns
2 1/2 cups low-sodium chicken broth
1/4 cup all purpose flour
1 cup skim milk
1 1/2 cups shredded sharp cheddar cheese
dash of hot sauce
Directions:
1. Sauté chopped bacon in a large soup pot over medium heat until brown and crispy. Remove bacon to a towel-lined plate to drain, leaving drippings in the pot.
2. Turn the heat down to low, add the onion into the pot, season with salt & pepper, then sauté until soft, ~ 8 minutes. Add garlic and sauté for an additional minute, stirring constantly.
3. Turn the heat up to medium-high, add chicken pieces to the pot and cook until done. Add in green chilies and cook for an additional minute, then add in hashbrowns, chicken broth and more salt & pepper. Turn the heat to high and bring the soup to a boil. Cover the pot with a lid, turn the heat down, and simmer for 10-15 minutes, or until hashbrowns are soft.
4. Meanwhile whisk flour and milk together. Slowly stir the mixture into the soup and cook, stirring frequently, until soup is thick.
5. Turn the heat off then stir in the cheese until melted. Add in bacon and hot sauce, then stir to combine.
Angie 02.06.2020
This is delicious!!!
Jen 01.27.2020
Great recipe! I just finished making it, and my daughter is already digging in!! Lol! I did substitute half of the potatoes, for cauliflower! FANTASTIC!!! THANK YOU!!!
Jen 08.29.2019
What would the timing be to make this in the instantpot?
Kristin 08.29.2019
Hi Jen! I don’t have an IP so I can’t say for sure.
Lisa 08.04.2019
I am providing food for the jugs he’s for our ice skating competition. The judges requested hot soups to keep them warm. I want to make your Sweet Corn, Kielbasa, and Potato Soup. The original recipe states it serves 4 servings. I am wanting to know how big is a serving? Also, what changes would I need to triple your recipe? Thank you for your help.
Kristin 08.08.2019
Hi Lisa! A serving is around 2 cups. I wouldn’t change anything if tripling the recipe!
BriannaWilliams 03.05.2019
Hi Kristin,
Fellow Iowa Girl eating here… Just curious about your thoughts on using Russets instead of Yukon Golds- will they break down too much? I have some on hand and thought I might use them up, but am afraid they’re not waxy enough. Thanks in advance!
Kristin 03.05.2019
I think they’ll be just fine! :)
Betty 01.16.2019
Made this soup today and my husband and I really enjoyed it. My husband is a much better cook than I but this easy recipe made me the star today. Thanks for sharing.
Megan 01.16.2019
I’ve made this recipe at least half a dozen times, and each time I am blown away by how good it is. It’s a struggle to keep leftover around because we go through it so quickly. I love everything we’ve made from your site and your posts are the highlight of my blog reader. Thanks again and all the best!
hayley 01.09.2019
Another winner dinner!!!! A few things I added were creamed corn along with frozen corn and also a diced sweet potato with the regular potato. Was yum yum!!! U were right, lick the bowl clean!!!
Jessie 11.18.2018
I know this recipe is almost a year old, but I made it for the first time last weekend and I absolutely loved it. I wish I would have doubled it the first time I made it because I ended up making again the next night, it was that good! Do you have a favorite GF Kielbasa?
Katie 11.15.2018
Made this last night and it was SO good. My husband raved about it.
Kristin 11.16.2018
Oh my gosh, I’m so glad to hear it, Katie! Thanks for your feedback and recipe rating!
Dana L Gonzales 10.09.2018
I made this soup on Saturday for my sick 56 year old baby (I mean husband lol). It was the best soup ever! I love the simplicity of the recipe. All of the ingredients are staples in my pantry and fridge. All I needed to get were a few fresh ingredients and voila! Dinner was done in no time and my husbaby was able to sleep comfortably with no sore throat complaints. I reheated the leftovers on Sunday and guess what??? It was even better! Thank you so much for posting this! I will be rummaging through your recipes for more ideas and inspiration.
Teena 02.28.2018
Made this for the whole family, and it was a hit! I did not have almond milk so I subd coconut milk. I can’t tell you how delish it turn out. My son is gf/cf and we are Paleo, my husband just likes tasty food. I told him he might give this soup a “bodacious” as that is his highest food praise. He tasted it and said “more like a double bodacious!” Our son just kept saying yum, yum yum! Very easy and great pics, too!
Kristin 02.28.2018
HA! Love it!! Double bodacious…I’m going to have to use that one. ;) Thanks so much for your feedback!
Teena 02.28.2018
I made this recipe for everyone in our family. My son is GF/CF, we are Paleo and my husband just likes good food. We all loved this recipe (I didn’t have almond milk so I subd coconut milk) and I can’t tell you how delish it was! I told my husband, “you might give this soup a bodacious” as that is his highest praise. He tasted it and said “actually,I am giving it a double bodacious!! My son just kept saying yum, yum, yum!