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.
I made this for my neighbors in their 90s, they loved it! I made a batch, all my soup is consumed !
I’m so happy to hear this, Nancy – so thoughtful of you, too! Thank you so much for your feedback and recipe rating!
We loved this! I added a sliced zucchini when I added the corn and next time I’ll add even more veggies. My adult son even asked for the recipe! definitely one to make again and again.
I love to hear this, Jan! Thank you so much for your feedback and recipe rating!
Wow, this is a slam dunk! The kielbasa my husband makes at work is pretty garlicky, but I still was generous in my garlic addition. I’d double the carrots and celery next time. This is one to make on repeat!
Sounds *delicious*, Robin! So glad this was a hit! Thank you so much for your feedback and recipe rating!
This soup looks delicious! I was wondering if you or if you know anyone who has substituted dairy free milk in the soup or omitted it completely. I was thinking of doing with oat milk or coconut milk. Or combining the two since coconut milk is high in fat.
I have used unsweetened almond milk before and it turned out really well!
Have you ever tried to freeze this to make later? I know potatoes can be tricky!
Made this over the weekend and it was the most perfect comfort soup for sub-zero temps! My husband said he’d pay for it in a restaurant it was so good!
Awesome!! LOVE to hear that, Amy!! Thank you so much for your feedback and recipe rating!
Thank you for sharing this delicious recipe!!! My whole family really enjoyed it…. Hubby said it was the best soup I ever made. I didn’t have celery and I skipped the flour… it was absolutely fantastic.
Oh wow, such high praise — I’m thrilled to hear that, Lily! Thank you so much for your feedback and recipe rating!
A friend made this for me and it was incredible- had to go home and make it for my family IMMEDIATELY! Such a winner! Thank you!
Ahh, thrilled to hear that, Elizabeth!! Thank you so much for your feedback and recipe rating!
As a newly diagnosed celiac family, I am really loving your website and the delicious recipes you post! This was the first soup I made this fall and it was a huge a hit–even with my 17 year old daughter who some days declares she won’t eat meat…lol.
Ohh, I’m so happy to hear that, Denise!! Thank you so much for your feedback and recipe rating!
Love this recipe! I’ve made it twice with Michigan sweet corn that’s in season right now. The whole family thinks it’s great, even my picky ones.
That sounds divine, Liz!! Using fresh, in-season sweet corn for this soup really makes it extra special.
This soup/chowder was incredible! I doubled the recipe to have leftovers and very happy that I did! This will be made many many more times! Its a very straight forward recipe and came together in no time! Thank you!
I’m so glad you loved the soup, Joanne!!
Another 5-star! I added fresh mushrooms after the garlic. And of course, topped with shredded cheddar cheese…yum!
YUM!! Love the mushroom addition, Micha! Thank you so much for your feedback and recipe rating!
My husband and I really enjoyed this recipe! He loves corn, and I love potatoes so this will be a favorite!
Perfect!! So glad it was a hit with the both of you. :)
It was delicious! We will make it again.
So glad it was a hit, Rebecca! Thank you so much for your feedback and recipe rating!