Sweet Corn, Kielbasa and Potato Soup is a hearty and comforting soup recipe that's filling and ultra satisfying.
Do you know someone who insists soup isn’t a meal? Serve them a bowl of Sweet Corn, Kielbasa and Potato Soup then ask them again.
This hearty, stick-to-your-ribs soup is packed with craveable flavors and texture. It’s as filling as it is flavorful!
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 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 comes together quickly. I adore it!
How to Make This Recipe
Start by browning chopped bacon and kielbasa in a large Dutch oven or soup pot over medium heat until the bacon is brown and crispy. Scoop the meat onto a paper towel-lined plate, leaving the bacon drippings in the pot.
To the drippings add thinly sliced carrots and celery plus a chopped shallot or onion. 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 minced garlic then saute until very fragrant, about 1 minute.
Next add chicken broth plus milk then turn the heat up to medium-high to bring the liquid to a simmer – NOT a boil.
Add diced baby yukon gold potatoes then turn the heat down to medium and simmer (again, not boil) until tender, 5-7 minutes.
Once the potatoes are tender, add the kielbasa and bacon back into the pot then stream in gluten free flour whisked with milk until very smooth. Simmer until the soup has thickened, about 5 minutes.
Last step is to add 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
- Gluten Free Lasagna Soup
- Chicken Stew
- Loaded Baked Potato Soup
- Creamy Chicken Wild Rice Soup
- Ham and Bean Soup
- Hamburger Soup
- Italian Wedding Soup
- Black Bean Soup
- Cheesy Taco Soup
Equipment
Ingredients
- 4 slices bacon, chopped
- 7 oz 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, 2% milk fat or higher recommended
- 3 Tablespoons gluten free flour, or AP flour if not GF
- 1-1/2 cups diced baby yukon gold potatoes
- 1 cup sweet corn, fresh or frozen
- homemade seasoned salt and pepper
- chopped green onions, for garnish
Directions
- Add bacon and kielbasa to a large Dutch oven or soup pot 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 the softening process if desired. 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 simmer — NOT a boil — stirring often. Add potatoes then turn heat down to low-low 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.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
wow, Soup is my favorite. I will try it. Thanks for such a unique recipe.
I used cream of celery soup instead of milk & flour and green beans instead of corn. Yum
Oo, I love that idea, Teri!! I’ll have to try that sometime.
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!
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!
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!
LOVE hearing this, Nikki! Your version sounds divine – so glad it was a hit!
Have you made this with red potatoes or regular russet potatoes?
Either will work in this soup! Russets will need to be peeled first.
I just made this; it is fantastic! We added cheddar.
YUM! Great idea, Michelle.:)
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.
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.
This is delicious!!!
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!!!
What would the timing be to make this in the instantpot?
Hi Jen! I don’t have an IP so I can’t say for sure.
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.
Hi Lisa! A serving is around 2 cups. I wouldn’t change anything if tripling the recipe!
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!
I think they’ll be just fine! :)
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.