As the chilly weather lingers on a bit longer, a warm, hearty soup can make the gloomiest of winter days a bit brighter. Whether you like sweet or spicy, hearty or healthy – we have a soup for you.


Cheddar Corn Chowder Soup

Why is everything better with bacon? All we know is that the savory, salty flavor pairs perfectly with sweet corn in this soup.


  • 8 oz cooked Dietz & Watson Bacon, chopped
  • 8 oz Dietz & Watson Roasted Garlic Cheddar Cheese shredded or diced
  • 1 can (10¾ ounce) of condensed cream of chicken soup
  • 1 cup half and half
  • 1 cup low sodium chicken stock
  • 2 large white boiling potatoes (2 cups), peeled and cubed 1/2-inch
  • 1 cup chopped yellow onions
  • 2 cups corn frozen


  1. In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes
  2. Remove the bacon, cool and crumble
  3. Reduce the heat to medium, add the onions and butter, and cook for 10 minutes, until the onions are translucent
  4. Add the chicken stock, half and half, cream of chicken soup and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender
  5. Add the corn, 2/3 of the bacon and garlic cheddar to the soup. Cook for 5 more minutes, until the cheese is melted
  6. Season to taste with salt and pepper
  7. Serve hot with a garnish of crumbled bacon

Original recipe can be found at the Dietz & Watson


Creamy Mexican Corn Soup

This soup is quick and easy to make. It’s creamy, hearty, and full of flavor!


  • 1 + ½ tablespoon olive oil
  • ⅓ cup onions, chopped (approximately ¼ onion)
  • 2 large cloves garlic, minced
  • 2 + ½ cups corn kernels, thawed from frozen
  • 2 cups vegetable broth
  • 1 cup potato, chopped into small cubes (approximately 1 small potato)
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • pinch of cayenne powder (optional)
  • ¼ cup sour cream
  • ¼ cup sharp white cheddar cheese, grated
  • ½ teaspoon lime juice


  • sour cream
  • ¼ cup corn kernels, toasted
  • fresh cilantro, chopped


  1. Heat oil in a medium sized pot over medium heat. Add onion, garlic and corn and sauté until soft and tender, about 4-5 minutes. Add in vegetable broth, potato, salt and pepper, and cayenne (if using). Bring to a boil and then reduce heat, cover, and simmer for 30 minutes.
  2. Remove the soup from heat and add sour cream. Using an immersion blender to pulse the soup until desired consistency is reached. I like to keep this soup a little chunky, so I will puree about ¾ of the soup. Then, stir in grated cheese until melted and combined.
  3. Transfer soup to serving bowls, decorate with a swirl of sour cream, toasted corn kernels and fresh cilantro. Serve with some freshly baked bread on the side.

Original recipe can be found at Ahead of Thyme


Spicy Corn and Coconut Soup

We love pairing spicy and sweet in this delicious recipe. This soup is also vegan, skipping the heavy cream and butter.


  • 5 ears yellow or bicolor corn (or 5 cups frozen corn kernels)
  • 2 tablespoons olive oil
  • 2 shallots, thinly sliced into rings
  • 3 garlic cloves, minced
  • 1 (1-inch) piece ginger, peeled and minced
  • 1 serrano chile (or other chile), minced
  • 2 small red potatoes (6 to 8 ounces total), cut into ½-inch cubes
  • 2½ cups vegetable broth (or 2½ cups of hot water whisked with 1½ teaspoons jarred bouillon)
  • 1(15-ounce) can full-fat coconut milk
  • 1 tablespoon lime juice (from ½ lime)
  • Kosher salt, to season
  • Torn cilantro leaves, toasted coconut flakes, chopped roasted peanuts, crispy fried shallots, lime wedges and more sliced Serrano chiles, to serve (optional)


  1. Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside. (If using frozen kernels, skip this step.)
  2. In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.
  3. Add potato pieces, and stir to coat, 1 to 2 minutes.
  4. Now, pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.
  5. Use an immersion blender to roughly purée the soup, so that it’s creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.

Original recipe can be found at New York Times Cooking.


Creamy Corn Soup

This recipe is creamy, sweet and affordable! For a heartier meal, try adding shredded chicken or crumbled sausage.


  • ½ onion chopped
  • 2 ribs celery finely diced
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 1 tablespoon flour
  • ½ teaspoon thyme leaves fresh, or ¼ teaspoon of dried thyme
  • 2 cups corn kernels fresh, frozen, or canned
  • 1 large potato peeled and ½” diced
  • 3 cups chicken broth or vegetable broth
  • 1 cup light cream or milk
  • ½ teaspoon kosher salt & pepper each
  • chives for garnish sliced


  1. Combine onion, celery, butter, and garlic in a saucepan. Cook over medium heat until onion softens, about 4 minutes.
  2. Add flour and thyme. Cook 1 minute more. Stir in corn and potatoes.
  3. Add broth, cream, salt, and pepper. Simmer 15-20 minutes uncovered or until potatoes are tender.
  4. Garnish with chives and serve warm.

The original recipe can be found at Spend with Pennies.


Instant Pot Corn and Crab Chowder

We just love this rich, colorful soup – plus it’s so easy to make in you Instant Pot.


  • 2 center-cut bacon slices, chopped
  • 1 cup chopped leek
  • 1 cup chopped red bell pepper
  • 4 cups thawed frozen corn or fresh corn kernels (4 ears)
  • 1 small russet potato, unpeeled and cut into 1/2-in. cubes
  • 2 tablespoons unsalted butter
  • 2 teaspoons kosher salt
  • ½ teaspoon cayenne pepper, or to taste
  • 2 tablespoons all-purpose flour
  • 2 cups water
  • 1 pound fresh lump crabmeat, drained and picked over
  • 2 cups whole milk
  • 2 tablespoons chopped fresh flat-leaf parsley


  1. Select SAUTE setting on a programmable pressure multicooker (such as Instant Pot). Select HIGH temperature setting and allow to preheat. Add bacon to cooker; cook, stirring often, until crisp, about 6 minutes. Transfer bacon to a plate using a slotted spoon. Add leek and bell pepper to drippings in cooker; cook, stirring often, until slightly softened, 4 to 5 minutes. Add corn, potato, butter, salt, and cayenne; stir until butter melts. Add flour; stir to combine. Add water, and stir to combine.
  2. Press CANCEL. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 7 minutes. (It will take 5 to 8 minutes for cooker to come up to pressure before cooking begins.)
  3. Carefully turn steam release handle to VENTING position and let steam fully escape. (This will take 1 to 2 minutes.) Remove lid from cooker; turn cooker off. Add crab, milk, and parsley to cooker; stir to combine. Allow mixture to stand until crab is warmed, about 5 minutes. Ladle evenly into 10 bowls; sprinkle evenly with bacon.

Original recipe can be found at Eating Well.


Which soup do you think you’ll try first? Share it in the comments!